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:
- Maintains sanitation, health, and safety standards in work areas.
- Demonstrates strong culinary skills while maintaining control of food costs.
- Utilize strong planning and organization skills.
- Monitors receipt of supplies and proper storage
- Verifies that prepared food meets requirements for quality and quantity.
- Assist with monthly inventory, portion and waste control, and sanitation codes
- Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service.
- Brief the banquet kitchen staff daily about the upcoming and current functions.
- 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.
- Review and update recipes and create specialty and seasonal items
- Build team moral through positive feedback and training.
- Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.
- Supervise and produce appealing buffet displays consistent with the needs of each event or buffet.
- Collaborate with the Executive Chef in menu development and implementation of banquet menus.
- Support the Executive Sous Chef to ensure that the kitchen operates efficiently.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
- Availability to work early mornings, evenings, weekends, and holidays (required).
- Certification in sanitation and workplace safety regulations.
- Practices safe food handling techniques, preparation, and cooking procedures.
- Execute end of day closing procedures of kitchen
- Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly.
- Must be efficient, work in high volume, multitask and work well as part of a team.
- Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
- Personal cleanliness is essential.
- 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.