8 Aug 2012
NOTE: This job listing has expired and may no longer be relevant!
The Banquet Chef is responsible for the execution and organization of all catered functions. The banquet chef reports directly to the Executive Chef. Works with Sales Department and the Banquet Captains to execute all functions.
Accurate execution of all functions and hands on Chef.
Training and scheduling of all banquet staff
Produce orders for all products for banquet functions
Create recipes for all banquet and catered functions
Upkeep of recipe database
Cleanliness of banquet kitchen and walk in
Rotation of food and food products to maximize company profitability
Cleanliness of all remote banquet kitchen facilities
Seasonal and special menus planning and execution.
Costing of all banquet menus.
Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to SOPs, State and Federal Laws.
Must strategically balance customer, business, and employee needs.
Must be able to work a flexible schedule, work well under pressure, and meet deadlines.
Must possess social skills to provide excellent service to all internal and external guests.
Must demonstrate cooperative behavior with colleagues and supervisors.
Must keep necessary information confidential per SOPs and protect company assets.
KNOWLEDGE SKILLS AND ABILITIES
Ability to produce orders for all products for banquet functions
Must be a hands-on Chef.
Ability to create recipes for all banquet and catered functions
Financial management and accountability skills including budgets.
Ability to manage change and motivate a team.
Clear concise written and verbal communication skills.
Excellent time management, delegation and problem resolution skills.
Ability to think creatively. Working knowledge of all line stations.
Basic computer knowledge including Word, Excel, Outlook and e-mail.
Ability to organize and execute multiple style banquets simultaneously.
Ability to read, interpret and write reports, business correspondence, and procedure manuals.
Must have ability to lift up to 50 pounds.