What are the responsibilities and job description for the Banquet Chef position at The Green Ridge Club?
Banquet Chef
The Green Ridge Club in Scranton is under new ownership and seeking an experienced Banquet Chef. The Banquet Chef is responsible for planning, coordinating, and executing the culinary aspects of banquets and special events. They work closely with event planners, kitchen staff, and other relevant personnel to deliver our guests high-quality food and exceptional dining experiences.
Key Responsibilities:
Plan, organize, and execute banquet events according to client specifications.
Monitor and control inventory levels of food and supplies required for banquets.
Order necessary ingredients and supplies on time to prevent shortages or overstocking.
Develop relationships with local vendors to ensure the best pricing and products.
Maintain consistency and quality in food preparation and presentation, ensuring that all dishes meet established standards.
Adhere to budget constraints while minimizing food waste and managing costs without compromising quality.
Manage, train, and schedule all Back of House staff, including dishwashers.
Ensure that the entire back-of-house operation complies with health and safety regulations, including food handling and sanitation practices.
Participate in weekly BEO meetings alongside Front of House staff to facilitate seamless operations.
As needed, cooperate with event planners to design tailored menus that cater to the specific requirements of our guests, including dietary restrictions and allergies.
Cultivate an atmosphere of teamwork and mutual respect among colleagues.
Qualifications/Skills/Abilities
3-5 years of Banquet Chef experience in high-volume operation is a must.
Outstanding communication and leadership skills.
Culinary degree or equivalent experience in a high-volume kitchen.
Strong knowledge of culinary techniques and trends.
Catering experience.
Strong organizational, communication, and motivational/ mentorship skills.
Attention to detail and commitment to delivering exceptional quality.
Ability to work under pressure and meet deadlines.
Knowledge of food safety and sanitation regulations.
Capable of lifting up to twenty-five (25) pounds or more.
Capable of standing and maneuvering independently and safely around the work area.
Capable of standing on your feet for 8 plus hours.
ServeSafe Sanitation Management certified.
Demonstrated experience in serving as a role model, establishing the benchmark for all staff to uphold excellent and consistent customer service standards.
Ability to identify issues as they arise and address them effectively with sound judgment, diplomacy, and initiative in accordance with company policies and procedures.
Proficiency in adjusting to various personalities among guests, staff, and external vendors while maintaining focus.
Demonstrates strong professional ethics and avoids both excessive familiarity and conflicts with others.
Must be available to work overtime when needed, assist with the workload of others, and perform other duties as assigned.
Benefits:
Health/Dental/Vision
Paid Time Off
Competitive pay based on experience
Job Type: Full-time
Pay: $70,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Experience level:
- 5 years
Pay rate:
- Yearly pay
Shift:
- 10 hour shift
- Day shift
- Evening shift
- Morning shift
Supplemental pay types:
- Bonus opportunities
Weekly day range:
- Every weekend
Work Location: In person