What are the responsibilities and job description for the Banquet Chef position at Landry's Inc.?
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
- Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, overseeing all banquet food production from prep to execution including ongoing training, development, and follow up
- Ensure consistency, presentation and quality of all dishes
- Coordinate with Sales & Evsnts teams to align on event expectations
- Maintain food cost controls and minimize waste; order and manage inventory specific to banquet operations
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
- At least 3 to 5 years of culinary leadership (banquet or high-volume dining establishment preferred)
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- Graduate of an accredited culinary program is a plus
EOE