Banquet Chef - Casino jobs in Butte, MT

Job Description

To oversee banquet kitchen operations in absence of the Chef and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to resort standard recipes.           
Essential Functions:  

• Knowledgeable of all dishes in the kitchen as created and taught by Executive Chef. 
• Supervises staff in proper preparation, cooking and garnishment of all menu items.
• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Leads menu planning activities with F&B Leadership Team  
• Maintains vacation schedule for proper staffing.
• Maintains a healthy and clean environment
• Reports needed repairs to engineering department
• Effortlessly executes and prepares large events to ensure proper timing of food delivery as ordered by the client. 

 Physical Requirements:

• Ability to lift, push and pull up to 50 pounds or more
• Ability to stand and walk for long periods of time
• Agility to move and travel in the kitchen
• Ability to communicate with coworkers in noisy atmosphere

Knowledge and Skills: 

• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc. 
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. 
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. 
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. 
• Ability to perform duties in confined spaces. 
• Ability to perform duties within extreme temperature ranges.
• Calculate timing of several food courses.

 Education and Experience: 

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.  
• Graduation from a culinary school or formal apprenticeship program recommended. 
• 2-4 years of culinary experience with supervisory experience preferred. 
• Experience in banqueting and large event venues.