Title:  Banquet Chef

JOB SUMMARY

The Banquet Chef would primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen.  

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Review banquet event orders (BEO) on a daily basis and make note of any changes.
• Oversee the food preparation of all banquet and catering events. 
• Review the following day’s menus and approve venue requisitions for food and supplies.
• Develop new banquet menus, prepare, test, taste and control out new menu items
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Supervises and coordinates all activities of cooks and banquet staff who are engaged in food preparation.
• Able to coordinate banquet production and plating with the Executive Chef and Banquet Captain.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff to execute.
• Effectively communicate both verbally and in writing to provide clear direction to the staff.
• Take physical inventory of specified food items for daily inventory.
• Assist the Executive Chef in banquet menu development and execution.
• Maintain inventory control procedure and ensure the banquet kitchen is prepared for the following day’s work.
• Responsible for managing all day-to-day operations of banquet kitchen.
• Responsible to conduct frequent walkthroughs of kitchen area and direct respective personnel to correct any deficiencies.
• Responsible to maintain all equipment in a proper operational condition.
• Responsible to oversee the regular cleaning of all equipment used in banquet kitchen.
• Ensure that banquet kitchen work area is stocked with specific tools, supplies and equipment to meet the properties business demands.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Review sales and food cost with the Executive Chef to ensure banquet kitchen is meeting budgeted costs.
• Monitor performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
• Banquet Chef should serve as role model to demonstrate appropriate behaviors.
• Ensures and maintains productivity level of all banquet cooks and supporting staffs.
• Supervise banquet kitchen shift operations.
• Assists the Executive Chef with banquet menu planning and food purchasing.
• Participates in banquet kitchen employees progress and discipline procedures.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Able to plan and execute multiple banquet functions.
• Able to continually enhance the culinary experience of banquet or event guests.
• Able to perform other duties as assigned by the management.

EDUCATION AND EXPERIENCE

Education:

2-year or 3 Year degree from accredited university in culinary Arts, Hotel and Restaurant Management, or related major.

Experience:

Minimum of 5 years experience in a high volume banquet kitchen, and a minimum of two years experience as a Sous Chef or Chef de Cuisine.

Required

Technical/other training or better in Hospitality and Resort Management or related field.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The employee may also be required to lift, push, and pull up to 25lbs.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.