Banquet Chef

Banquet Chef

Responsible for the food production of our banquet kitchen. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

Responsibilities include:

· Assists and Plans all restaurant and banquet menus

· Provides training and professional development opportunities for all kitchen staff.

· Interview, select, train, supervise, counsel and discipline all culinary associates in the restaurant.

· Schedules and coordinates the work of cooks and other kitchen associates to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.

· Approves the requisition of products and other necessary food supplies following CHR&M operating procedures.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation associates by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends CHR&M food and beverage staff and management meetings.

· Consults with the Sales Team and Front of House management about food production aspects of special events being planned.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently met.

· Ensure that the kitchen is well maintained and kept clean in accordance with DHEC standards at ‘A’ rating.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Interacts with CHR&M management to assure that food production consistently exceeds the expectations of our guests.

· In conjunction with CHR&M F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Ensures that representatives from the kitchen attend service lineups

· Support safe work habits and a safe working environment at all times.

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

Requirements:

· Proven track record of team management, organizational and coaching skills.

· 5 years of senior Food and Beverage leadership, luxury experience preferred.

· 3 years experience of Multiple outlet/banquet leadership required.

· Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

· Serve Safe certified.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Work setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Ability to commute/relocate:

• Mount Pleasant, SC: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

Salary : $43,500 - $55,100