What are the responsibilities and job description for the Banquet Chef position at Resorts World New York City?
Job Details
Description
Banquet Chef
Essential Duties & Responsibilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Description
Banquet Chef
Essential Duties & Responsibilities
- Manage the daily production of food for all the catered events; control food and labor costs, 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.
- Supervise banquet kitchen employees; hires, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
- Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations.
- Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Assist in the creation and planning of menus and implement changes to continue to attract business.
- Assist with the management of the overall kitchen, as requested.
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Requires through knowledge of the catering and food profession in order to perform non-repetitive analytical work.
- Requires supervision/management skills.
- Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
- Must be able to read, write, speak and understand English.
- Must be able to grasp, carry and or lift supplies weighing up to 50 lbs.
- Must have sufficient manual dexterity to work with knives, spatulas, spoons, tongs and other kitchen utensils.
- Must be able to operate all kitchen equipment including but not limited to, slicer, mixer, blender, stoves, oven, broiler, etc.
- Must have intermediate mathematical skills.
- Must be able to perform duties in a confined work space, standing for long periods of time and in extreme temperatures.
- Must be able to make quick and accurate decisions sometimes under stress.
- Must have a full use of senses of hearing, taste, smell, touch and sight in order to perform the essential functions of this position.
- OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:
- Safety shoes (slip resistant)
- Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)
- Back belts for heavy lifting
- Aprons
- Any combination of education, training or experience that provides the required knowledge, skills and abilities.
- High school diploma or equivalent required.
- At least two-year college (Associate) degree preferred. Or one to two years of post-high school education preferred.
- Culinary or Apprenticeship program desirable.
- Minimum three years of experience as a cook. Minimum two years of experience in a similar environment.
- Supervisory experience
- Additional language ability preferred.