Job Description

Position Overview:

As a Banquet Chef you are responsible for overseeing all aspects of the kitchen operations including but not limited to food preparation and cooking dishes/menus prepared by the Executive Chef. You are responsible for ensuring food quality, presentation, and taste to me the established standards while maintaining a safe and efficient work environment.

Responsibilities:

• Creating and developing menus that account for seasonality, customer preferences, dietary restrictions and food trends
• Cook and assemble dishes according to recipes and standards set by the Executive Chef
• Ensuring food is cooked to the appropriate temperature and is visually appealing based on standards set by the Executive Chef
• Monitoring portion sizes and food waste to minimize costs and maximize efficiency
• Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste
• Driving a standard box truck due to offsite catering events booked by the organization
• Monitoring food inventory levels and notifying the Executive Chef of shortages and discrepancies
• Managing culinary staff both on premise and off premise events based on customer specifications
• Collaborating with other kitchen team members to ensure timely and efficient services
• Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products
• Assisting with the cleaning and maintenance of kitchen equipment as needed
• Staying up to date on industry trends to elevate prepared dishes
• Performing any other tasks assigned by leadership

Experience:

• Preferred: Three (3) year experience as a high volume chef or relevant experience such as catering, weddings, banquets etc
• Required: ServeSafe Certification
• Preferred: Culinary degree or equivalent but not required

Schedule:

• Days and start times TBD based on business needs
• 5-6 day work week
• Flexibility to work hours needed based on event schedules

Environment:

• Kitchen environment – varying temperatures based on seasons and equipment

Skills:

• Physical abilities : May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
• Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
• Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
• Working in a team based environment: Working independently and as a team player
• Quality: Maintain integrity and high standards from all perspectives
• Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift

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