Banquet Chef

BANQUET CHEF 

Job Summary:

Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

1.      Maintains sanitation, health, and safety standards in work areas.

2.      Demonstrates strong culinary skills while maintaining control of food costs.

3.      Utilize strong planning and organization skills.

4.      Monitors receipt of supplies and proper storage

5.      Verifies that prepared food meets requirements for quality and quantity.

6.      Assist with monthly inventory, portion and waste control, and sanitation codes

7.      Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service.

8.      Brief the banquet kitchen staff daily about the upcoming and current functions.

8.      Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.

9.      Review and update recipes and create specialty and seasonal items

10.    Build team moral through positive feedback and training.

11.    Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.

12.    Supervise and produce appealing buffet displays consistent with the needs of each event or buffet.  

13. Collaborate with the Executive Chef in menu development and implementation of banquet menus.

14.    Support the Executive Sous Chef to ensure that the kitchen operates efficiently.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

1.      Availability to work early mornings, evenings, weekends, and holidays (required).

2.      Certification in sanitation and workplace safety regulations.

3.      Practices safe food handling techniques, preparation, and cooking procedures.

4.      Execute end of day closing procedures of kitchen

5.      Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly.

5.      Must be efficient, work in high volume, multitask and work well as part of a team.

6.      Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

7.      Personal cleanliness is essential.

8.      Knowledge and implementation of work place safety.  Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.