What are the responsibilities and job description for the Chef Brigade - Banquets position at The Breakers Palm Beach?
Job Summary:
The Chef Brigade position is responsible for working in a high-volume, fast-paced, team-oriented, and professional kitchen. The Chef Brigade performs hands-on production and supervises food preparation following standardized recipes, plating, food receiving/storage, and proper handling of all food items. The Chef Brigade has advanced knowledge of all a la carte stations and is directly responsible for the kitchen in the absence of the Area Chef/Assistant Area Chef. The candidate for this position should be a role model for enthusiasm and energy, treat the team according to the Elements of Our Culture, and must follow food safety and HACCP guidelines at all times.
Responsibilities:
The Chef Brigade position is responsible for working in a high-volume, fast-paced, team-oriented, and professional kitchen. The Chef Brigade performs hands-on production and supervises food preparation following standardized recipes, plating, food receiving/storage, and proper handling of all food items. The Chef Brigade has advanced knowledge of all a la carte stations and is directly responsible for the kitchen in the absence of the Area Chef/Assistant Area Chef. The candidate for this position should be a role model for enthusiasm and energy, treat the team according to the Elements of Our Culture, and must follow food safety and HACCP guidelines at all times.
Responsibilities:
- Incorporate high volume and fast-paced culinary techniques to produce quality banquet meals.
- Oversee the standardization of recipes and ensure the best practices are used when plating and preparing food items.
- Properly handle and store food items following appropriate health regulations and guidelines.
- Direct all kitchen team members in the absence of the Area Chef/Assistant Area Chef.
- Promote a positive team and company culture by demonstrating enthusiasm and energy with all team members.
- Follow food safety and HACCP guidelines at all times.
- Minimum of 2 years of culinary experience in high-volume or banquet kitchens.
- Demonstrates proficiency in a la carte stations, advanced plating techniques, and standardized recipe usage.
- Strong leadership skills and the ability to lead and motivate a team effectively.
- Knowledge of food safety and HACCP regulations and guidelines.
- Must be able to multi-task and work in a fast-paced environment.
- Must have excellent communication and interpersonal skills.
Salary : $20
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