Job Summary:
The Area Chef - Banquet Kitchen is responsible for leading, motivating, and supervising the kitchen operation to ensure the production of high-quality food while adhering to food safety guidelines and standardized recipes. This role involves coaching, counseling, and recognizing team members, providing performance feedback, managing food purchasing and receiving, overseeing event execution and logistics, contributing to menu development, creating schedules, engaging with guests, and maintaining proactive communication with all supporting departments.
Qualifications:
- Previous experience in a culinary leadership role, preferably in a banquet or catering kitchen setting.
- In-depth knowledge of food safety regulations and practices.
- Strong leadership skills with the ability to motivate and develop a team.
- Excellent communication and interpersonal abilities.
- Proficient in menu planning and execution.
- Detail-oriented and able to manage multiple tasks simultaneously.
- Flexibility to work evenings, weekends, and holidays as required.
- Culinary degree or relevant certification is a plus.
Responsibilities:
- Supervise and lead kitchen staff to ensure efficient operations and high-quality food production.
- Ensure compliance with food safety standards and adherence to standardized recipes.
- Coach, counsel, and provide feedback to team members to facilitate their professional development.
- Manage food purchasing and receiving processes to maintain inventory levels and quality standards.
- Oversee event execution and logistics to ensure seamless operations.
- Contribute to menu development and execute menu changes as needed.
- Create and maintain staff schedules to meet operational requirements.
- Engage with guests to maintain high levels of satisfaction and address any concerns proactively.
- Communicate effectively with all relevant departments to coordinate operational activities.