Banquet Chef

Job Summary

Leads by example for staff by providing the highest level of Guest Service. Responsible for the food and drink service of all events that the Banquet Department is involved in. Oversee and coordinates food for events such as Banquet style corporate picnics, lunch and dinner functions and other food related park and/or promotional exclusives. Responsible for overseeing the general operation, maintenance, housekeeping and sanitation of all production kitchen equipment. Oversee production kitchen to service Boardwalk food outlets. Responsible for ordering food, food prep lists, and maintaining inventory. Responsible for overseeing and coordinating with food vendors and outside food caterer activities.

Unique Job Requirements

This is a unique opportunity to join the Boardwalk's great Guest Service Team, as a Leader in the department.

Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles. Work under pressure of time and volume, understanding of cooking skills, techniques and styles. Must possess a developed palate, have knowledge of food products, portion control, writing and costing menus. Must be able to work flexible hours (7 days a week when/if needed), weekends and holidays and be Guest oriented. Must obtain a ServSafe manager certification within 90 days of hire, or show proof of existing ServSafe manager certification.

Job Tasks

• Greet every Guest and answer Guests' questions and provide consistent, friendly and helpful Guest Service.
• Plan, coordinate and supervise Food Service department events and ensure the on time delivery of food served.
• Ensure all food, meals, beverages and food presentation under responsibility are of the highest standards within the perimeters of acceptable costs.
• Supervise kitchen and event personnel, directly or through subordinates, to ensure that the kitchen and event venues are properly staffed and that all employees are properly oriented, trained, groomed, disciplined and motivated.
• Purchase all products for events and production, i.e. food, cleaning supplies and paper goods.
• Develop and post schedules.
• Practice and maintain Food HACCP and Safety standards.
• Ensure the event kitchens are maintained at a high level of cleanliness and organization for company standards.
• Responsible for preparation and delivery of general food items and their quality to support park food outlets.
• Participate in event planning meetings to ensure proper and current information is available for effective and efficient operation of kitchen.
• Assist in the development and implementation of new menus.
• Prepare event reports, evaluations, and receipts.
• Maintain proper staffing levels through scheduling to meet business needs.
• Ensure proper record keeping, and process documents to comply with company policies and sound business practices, i.e. purchase orders, invoices, employee requisitions and evaluations, PAF's and usage reports.
• Maintain acceptable food, labor, and overhead costs.
• Oversee, directly or through subordinates, the use of the kitchen by outside caterers.
• Ensure caterers are allocated adequate working space.
• Ensure a professional and cooperative relationship is maintained between all parties using the kitchens.
• Authorize the use of equipment by outside caterers and ensure equipment is used properly and professionally and returned in good condition.
• Assist in the preparation of department budgets and ensure they are achieved.
• Ensure safety, training, and performance of all personnel.
• Take part in promotional activities, through various media.
• Stay current with new food trends and techniques and make recommendations to change, augment/upgrade menus and presentation.
• Analyze kitchen and event policies and procedures and make recommendations for change and improvements.
• Perform service and safety observations on employees.
• Responsible for inventories of china, glass and silver, purchasing, record keeping, and planning.
• Perform other duties as assigned.
  
  

Relationships (Internal)

All levels of Santa Cruz Seaside Company employees and Concessionaires.

Relationships (External)

Heavy guest interaction, general public and vendors.

Qualifications: Training and Experience

Must excel at providing outstanding Guest Service. Six years cooking in the culinary industry with at least four years in supervisory capacity. One year experience working in a high volume food production environment. Two year banquet experience.

Knowledge, Skills And Abilities

• Knowledge of food preparation, cooking and decoration techniques.
• Knowledge of cooking and food preparation techniques.
• Knowledge of food service, restaurant and banquet management techniques and methods.
• Knowledge of the principles and practices of supervision and training.
• Ability to cook high volume, formulate menus and be flexible with special needs and requests, manage and coordinate all aspects of event, costing, budget, cost products, develop and maintain budgets.
• Ability to order and control purchases of food, paper and cleaning products.
• Ability to maintain proper records and keep accurate notes on events.
• Ability to keep buffet lines stocked while running an efficient and effective kitchen.
• Ability to select, train, evaluate and motivate and supervise assistants and staff.
• Ability to work effectively as team member.
• Ability to coordinate and manage events.
• Ability to adhere to laws and Alcoholic Beverage Control policies.
• Ability to handle guest complaints and resolve difficult customer service issues.
• Ability to train and motivate staff.
• Ability to provide consistent, friendly and helpful service to employees and guests.
• Ability to establish and maintain effective working relationships with a wide variety of people.
• Ability to communicate clearly orally and in writing.
• Ability to make presentations to social and service clubs, press and T.V. and radio shows.
• Ability to input and access data using Excel, Word, E-mail, etc.
• Ability to obtain a ServSafe certification within 90 days of hire.
  
  

Physical Requirements

• Bi-manual dexterity.
• Ability to lift up to 50 pounds.
• Ability to stand and walk up to 10 hours per day and walk up and down stairs.
• Ability to lift, bend, reach, twist, push, pull, and carry.
• Ability to work under pressure.
• Ability to see, smell, taste, touch and hear to ensure proper consistency of food.
• Ability to move at a fast pace and be able to communicate effectively with staff.
  
  

Licenses / Insurance

Possess and maintain a valid California U.S. Driver's License at the time of hire. Required to maintain automobile liability coverage with a minimum of $15,000.00 bodily injury one person/$30,000.00 bodily injury total accident/$5,000.00 property damage coverage per California's minimum liability insurance requirements. (Required if the employee will at anytime use own vehicle to perform company business functions.)