Cleaning Equipment, Communication Skills, Computer Skills, Cook Dishes, Detail Oriented, Food Preparation, Food Production, Hazard Analysis, Inventory Costs, Inventory Management, Leadership, Mentoring, Menu Development, Multitasking, Order Management, Organizational Skills, People Management, Plating Processes, Problem Solving Skills, Product Control, Production Systems, Project Design, QoS (Quality of Service), Quality Management, Regulations, Safety Process, Safety/Work Safety, Sales, Sanitation, Staff Motivation, Staff Training, Time Management, Training/Teaching
POSITION SUMMARY
The Banquet Chef is responsible for providing pleasurable experiences for guests attending events in the banquet space by preparing high quality food. This includes managing all aspects of food preparation and production in an environment that meets sanitation guidelines. Their duties can range from assisting with banquet menu development, to preparing the banquet meal, and creating food displays.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
- Prepares and serves banquet meals by reviewing recipes, assembling, combining, and cooking ingredients for groups of 5 to 300 guests while maintaining a sanitary kitchen.
- Manage food quantities and plating requirements for all banquet functions.
- Attend banquet event order meetings with the sales department to review upcoming events.
- Attention to the detail and presentation of each event.
- Executes cold food production in accordance with standards of plating guide specifications by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
- Executes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
- Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
- Cools and stores leftovers according to established standards.
- Coordinates daily food supply inventory for banquets and works with F&B Manager on food orders to control product inventory and control costs.
- Contributes to daily, holiday, and theme menus in collaboration with the F&B Manager and Sales Team.
- Maintains cleanliness and sanitation of equipment, food storage, and work areas.
- Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as required.
- Implements suggestions within parameter of position and refers more complex concerns to supervisor.
- Instructs personnel in the use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
- Participates in and/or contributes to programs, or projects designed to improve quality of service and employee productivity.
- Wears proper uniform at all times and is warm, welcoming and genuine.
- Attend staff meetings as required.
- All other duties as assigned.
SUPERVISORY RESPONSIBILITIES
Indirectly supervises 1-10 employees when the F&B Manager and/or Executive Chef is not present. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting in: interviewing, hiring, and training of team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.
JOB REQUIREMENTS
- Strong leadership and organizational skills to supervise and coordinate kitchen staff.
- Excellent attention to detail to ensure high cleaning standards are met.
- Time management and multitasking abilities to handle multiple responsibilities efficiently.
- Effective communication skills for interacting with staff, management, and guests.
- Ability to train, mentor, and motivate kitchen staff.
- Familiarity with kitchen procedures, techniques, and equipment.
- Knowledge of health and safety regulations and practices.
- Proficiency in using management systems or basic computer skills.
- Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats and accidents.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
COMPANY VALUES
- GRATEFUL. For all we have, for all we can do to be of service to others.
- HELPFUL. To our Family and Community, Teammates and Guests.
- KIND. To all, in everything we do.