The Banquet Chef will have primary responsibility for banquet food production while assisting with oversight of the entire culinary operation. The Banquet Chef will manage culinary team members in their daily responsibilities, leading to the successful production of quality food and a positive guest experience. The ideal candidate is a highly motivated and creative individual with strong culinary experience and technical ability.

QUALIFICATIONS & SKILLS

• Full-time management position that requires schedule flexibility to work either days and/or evenings, weekends and holidays.
• Three (3) years of experience in high volume banquet production with working knowledge in a variety of food preparation and presentation techniques. Experience with food procurement, menu costing, and BEO organization. Culinary degree and supervisory-level experience preferred.
• A true desire to understand and anticipate the needs of others in a fast-paced environment.
• Refined verbal and written communication skills and proficient in general computer knowledge.
• Extremely detail oriented and organized with proven leadership skills and ability to deliver results. A motivational leader and effective communicator.

ESSENTIAL JOB FUNCTIONS

• Partner with the sales and events teams to meet culinary needs for planned events. Oversee the execution of all food production and ensure compliance with company and brand standards and policies.
• Ensure the timely execution of a broad range of quality culinary dishes in accordance with recipes in appropriate presentation, taste, and portion size, and using a repertoire of cooking methods. Effectively utilize food product to minimize waste.
• Adherence to safe and sanitary food storage and cooking methods. Demonstrated compliance with food safety protocols including handling and transportation of food and use and maintenance of culinary tools and equipment.
• Accommodate special requests when possible. Remain flexible in serving the needs of guests and colleagues to create a positive guest experience. Knowledgeable of food allergens and appropriate substitutes.
• Ensure team members are properly trained in food storage, handling, preparation, cooking and plating techniques and proper safety and sanitation procedures.
• Recruit, hire, and train team members to create a strong service and result-oriented culture. Regularly communicate and reinforce standards of performance and the role of each team member in contributing to individual and team success. Lead and coach the team to achieve exceptional, high-quality results.
• Regularly review service scores to identify areas needing improvement and implement appropriate changes.
• Ensure a timely response to guest needs and resolve concerns effectively to achieve satisfaction.
• Perform administrative/office responsibilities as needed, including inventory, ordering, scheduling and payroll.
• Ensure compliance with sanitation, safety, security and emergency procedures.
• Any other duties / tasks as requested

MC Management is an Equal Opportunity Employer: EOE Minorities / Females / Protected Veterans / Disabled. See additional legal notices and federal and state posters regarding employee rights at mcmanagementrochester.com. Requests for disability-related accommodation should be directed to the location you are applying to or the Human Resources Office at 585-546-1234.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Application Question(s):

• Are you available to work weekends and holidays?

Experience:

• banquet production: 3 years (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person