Banquets Chef

Position Summary:

Responsible for managing all aspects of banquet function food preparation for special events and ensuring that the quality of our food and service meets SCR standards.

Position Duties/Responsibilities:

• Manages banquet meal preparation for up to 1200 people including weddings, corporate meetings, conferences and private banquet functions.
• Work with the staff to ensure optimal guest satisfaction.
• Help create a brand-consistent banquet menu balancing price, value, food costs, consumer preferences, creativity and ingenuity.
• Assists in training and evaluating banquet kitchen staff
• Supervises banquet kitchen staff, utility staff and at times, restaurant kitchen staff.
• Attends BEO meetings, F&B meetings and food production meetings. Must attend if Executive Chef and Sous Chef cannot attend.
• Works with Executive Chef in preparing banquet related kitchen inventory and food/beverage supply orders.
• Inspects food preparation and serving areas to ensure observance of safe and sanitary food handling procedures.
• Observe and test foods to determine if they have been cooked properly, using Servesafe and Health Department approved methods
• Portion, arrange and garnish foods per SCR standards
• Regulate temperature of ovens, broilers, grills, roasters and other kitchen equipment as dictated by Executive Chef
• Substitute for and assist other cooks during emergencies/rush periods/high business levels
• Supervises clean up of banquet kitchen areas after functions are complete
• Works line shifts in the off season to insure optimal labor costs
• Insure all staff are trained in preparing and executing food in the proper manner
• Read and follow recipes
• Other duties as assigned

Professional Experience:

A minimum of 5 years of professional cooking experience, preferably in a banquet leadership role, is required for this position.

Education:

A minimum of an Associate's Degree (AA) from an accredited culinary school is required for this position.

Requirements:

• Must be 18 years of age or older
• Servsafe certification is preferred
• Basic Math skills
• Knowledge of all facets of the kitchen
• Previous experience of supervising a staff of 10 or more
• Listening / Written and verbal communication
  • Customer focus /Customer service and people skills
  • Basic safety
  • Action oriented
  • Organizational skills
  • Punctual Attendance
  • Maintain a professional and supervisory relationship with staff members

Working Conditions/Environment:

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is subject to very hot and very cold temperatures (in kitchen and freezers).
• This job is performed in and around hot ovens, surfaces with chemicals and food ingredients. All are used on a constant basis.
• Regularly required to use hands and fingers to handle or feel.
• Frequently is required to reach with hands and arms and talk or hear.
• Occasionally required to stand, walk, stoop, kneel, crouch, or crawl.
• Frequently lift and/or move up to 25 pounds or more.
• Stand on feet for a long period of time.
• Must be able to work early mornings, afternoons, early evenings, weekends and holidays.