Banquet Chef

The Banquet Chef directs back of house (BOH) operation, leads and supervises the related personnel, and ensures effective and efficient BOH operations.  This includes, but is not limited to, overseeing to DMK’s high standards for:  opening and closing procedures, inventory, recipes management, general BOH systems, food and supplies purchasing, side work, deep cleaning, safety, sanitation, and scheduling hourly personnel to budgets.

Core Functions

• Ensure positive communication and rapport between front and back of house personnel
• Interview, hire, onboard, train, schedule, supervise and develop BOH hourly employees
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Work in a calm and professional manner at all times
• Managing cost of goods sold for food and supplies
• Maintaining stated specifications for all purchased goods
• Ensuring proper food storage, quality and presentation standards
• Overseeing procurement and execution of repair and maintenance needs
• Oversee creation and execution of prep lists, including assignment and allocation of duties to appropriate kitchen personnel. 
• Perform, or ensure the performance, of intraday line checks to ensure product quality and standards for consistency are met
• Oversee back of house sanitation practices
• Receive and accept deliveries
• Understand and follow the food allergy procedure and special requests
• Maintain recipes and ensure timely communication of any changes to service teams
• Monitor, address and document individual employee performance through on-going feedback, positive recognition, coaching and, when necessary, disciplinary action up to and including employment termination
• Maintain high proficiency in job functions of all BOH positions and provide active back-up support when business needs require
• Monitor and ensure compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements
• Work shifts as needed and as dictated by business volumes
• Move and lift up to 50 pounds

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Organize and conduct periodic informational seminars for employees
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Other duties assigned as needed