What are the responsibilities and job description for the Front-of-House Banquet Chef (Action Station Specialist) position at Midnight Olive Catering LLC?
Job Overview
Front-of-House Banquet Chef (Action Station Specialist)
We are seeking a charismatic, high-energy Banquet Chef to lead our signature live-action stations. You will be the face of our culinary team, specializing in live-tossed pasta stations and precision carving stations. This role requires a unique blend of culinary expertise, speed, and exceptional guest interaction. If you thrive in a fast-paced environment and enjoy "cooking on stage," we want to meet you.
Responsibilities
- Lead and supervise the banquet kitchen team, providing guidance on food preparation, cooking techniques, and presentation standards to ensure consistency and quality.
- Plan and develop diverse banquet menus that align with event themes, dietary requirements, and client preferences.
- Oversee all aspects of food production, including inventory control, food handling, and ensuring compliance with food safety regulations.
- Coordinate with event planners and service staff to ensure timely delivery of high-quality dishes during events.
- Manage kitchen operations during shifts, including staffing schedules, shift management, and resource allocation to optimize productivity.
- Maintain accurate inventory management to control costs while ensuring the availability of necessary ingredients and supplies.
- Foster a positive team environment through leadership, mentorship, and ongoing training in culinary techniques and hospitality standards.
Qualifications
- The "Stage Presence": Ability to remain calm, friendly, and conversational under the pressure of a long queue.
Physical Requirements
- Ability to stand for extended periods (4–6 hours) in a heated environment.
- Ability to lift and carry up to 50 lbs (carvings/induction burners/pasta inserts).
- Manual dexterity for intricate knife work and high-speed sautéing.
- Technical Mastery: * Proficiency in sauté techniques (the "toss") and heat management.
- Advanced protein identification and carving techniques.
- Speed & Efficiency: Ability to produce high-quality plates in a high-volume banquet setting (often 100 covers per hour).
- Safety First: Deep understanding of food safety and HACCP principles, particularly regarding holding temperatures for public-facing stations.
- Experience: 2 years in banquet catering, fine dining, or high-end buffet environments.
Pay: $24.42 - $29.41 per hour
Work Location: In person
Salary : $24 - $29