COG Banquet Chef/Captain

JOB PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Will supervise a team of servers at all catering and banquet events. Plan, prepare, and execute banquet activities with a goal of ensuring that guests have a favorable event experience

Assist qualified Pueblo of Pojoaque Tribal members in employment opportunities with the Pueblo of Pojoaque Businesses by hiring, coaching and supporting their career growth.

ESSENTIAL FUNCTIONS:  

•          Manage the daily production of food for all the catered events; ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
•          Check banquet set-up prior to meetings or meal
•          Assist Banquet Servers and greet and serve guests in a gracious and professional manner
•          Assist with the service food and beverage
•          Supervise banquet staff including banquet house aide
•          Ensure all banquet staff follows established liquor control procedures, when applicable

•  Sets and continuously achieves high standards in food quality, presentation, and service.

•  Oversees training program to ensure employee are fully trained.

•  Other duties assigned.

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Must be at least 21 years of age or older
• Knowledge of food preparation and presentation, and food handling safety practices
• Ability to handle a variety of customer requests and personalities
• Must be people oriented and knowledgeable of customer relations practices
• Good knowledge of supervisory, management, and decision-making techniques
• Good verbal and written communication skills
• Knowledge of restaurant policies, procedures, and guidelines relative to retail sales, ordering, storing, inventory of food products, and money-handling
• Ability to work a flexible schedule including nights, days, weekends and holidays

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:

•          Previous Experience: Banquet experience, guest service, and supervisory experience.
•          Special Skills: Food service, banquet set-up; general cleaning and sanitation awareness, attention to detail, high quality standards, follow-up, safety conscious.
•          Product Knowledge: Banquet menu product knowledge, common banquet set-up styles

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: 

•          Banquet/Restaurant/Office setting
•          Walking/Standing, 80%-Sedentary, 20%; Employee may walk or stand up to 4 hours at a time
•          Lifting/carrying up to 25 lbs. 
•          Some exposure to heat and smoke from stoves and ovens
•          Exposure to some cleaning chemicals

DISCLAIMER STATEMENT:  This job description lists the major duties and responsibilities required of the employee.  An employee to perform tasks other than those listed to meet business needs.