Banquet Chef / Chef Garde Manger

Hotel Elegante Line cooks Job Description

Position Title: Banquet Chef / Chef Garde Manger

Report to: Kitchen Manager
Date Revised: 09/25/2021

Position Purpose: Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, seasonings and other food items prepared on and for the line.

Essential Functions:

• Reads, understands, executes Banquet Event Orders (BEOs) correctly in correlation with Executive Banquet Chef and Kitchen Manager.
• Prepares all sautéed food items according to standard sauté recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspect, selects, and used only food items ideal for sautéing, in the preparation of all menu items. Prepares all broiled food items according to standard broiling recipes and as specified on guest, to ensure consistency of product; requires transportation of heavy food products.

• Keeps all storage areas in clean, working condition to comply with Health Department regulations.
• Ensure all equipment in working areas is clean and in proper working condition.
• Prepares requisition for supplies and food items for production in the work station. Reads and employs math skills to appropriately prepare items according to recipes, requires stamina for standing and strength for lifting and moving products.
• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality of product.
• Keep refrigeration in working areas clean, working condition in order to comply with Health Department regulations.
• Complete all HACCP and temperature logs and other requirements designated by Chef and state and local guide lines.

Supportive Functions:

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by Supervisor to adhere to health standards.
• Keep floors dry and clean to avoid slip/fall accidents.
• Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

Job Minimum Requirements:

• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicates with other employees.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spooks, spatulas, tongs, slicers, etc.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. Ability to lift up to 50 lbs occasionally.
• Ability to perform duties in confined space. Ability to perform duties within extreme temperature ranges.

Knowledge and Skills:

• Good working knowledge of the fundamentals of sauté, broiler and fry cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Physical Requirements:

• SITTING: Rarely

• STANDING/WALKING: Constantly – stairs, tile, rubber mats covering tile, concrete, padded carpet, marble, linoleum, and gravel, etc.

• CROUCHING/BENDING/STOOPING: Constantly – lift heavy objects, put supplies and dishes away, lower shelving in walk-ins and storage area; loading and unloading dishes and supplies.

• TWISTING: Constantly – answering the telephone, reaching for dishing up, washing pots, running warmers, loading and unloading the dish machine, carts and racks, and other stocking.
• CLIMBING: Frequently – putting glasses, pots, silver, supplies away, step ladder, stepping stool.

• BALANCING: Frequently – putting dishes, silver, supplies away and working by hot equipment.
• REACHING: Frequently – putting inventory away.
• HANDLING: Constantly – pots, pans, dishes, silverware, glasses, chemicals, soaps, hot water.
• GRASPING: Constantly – pots, pans, dishes, silverware, glasses, chemicals, soaps, hot water.
• FINGERING/FEELING: Occasionally
• LIFTING/CARRYING: Average weight – Constantly – supplies, plates, pots, glasses, mops, chemicals weighing between 1 to 75 pounds. Maximum weight – Occasionally 100 pounds.

Job Type: Full-time

Pay: $14.00 - $16.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical Setting:

• Casual dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Holidays
• Night shift
• Overtime
• Weekend availability

Experience:

• Culinary experience: 1 year (Preferred)

Work Location:

• One location

Work Remotely:

• No

Work Location: One location