Banquet Chef – Club Position Available In Pinellas, Florida

Banquet Chef – Club DuVal International Saint Petersburg, FL Job Details Full-time Up to $72,000 a year 16 hours ago Benefits Paid time off Qualifications Banquet chef experience Resort Culinary experience 5 years Culinary Arts Managing teams as a chef Banquet experience Order placement Senior level Associate’s degree Working in the culinary industry Restaurant experience Full Job Description

BASIC FUNCTION

The Banquet Chef is responsible for the overall banquet food production and providing the optimal quality and presentation possible while operating within predetermined budgetary limitations.

QUALIFICATIONS

EDUCATION, KNOWLEDGE, TRAINING, & WORK

EXPERIENCE

❖ Associate degree in culinary arts or equivalent apprenticeship. ❖ Minimum five (5) years’ experience as a Banquet Chef in a first-class hotel/resort or restaurant. ❖ Ability to communicate effectively in a calm, collected and positive demeanor.

ESSENTIAL FUNCTIONS

1. Manage the Banquet kitchen preparation and presentation of foods by cooks and pantry personnel, overseeing that all the banquet food items are prepared according to specs and recipes. 2. Staffing/Scheduling for banquet kitchen areas, preparation areas, and for supervising the banquet production employees. 3. Maintain adequate supply of all food items such as meat, groceries, perishables, etc., by use of purchase requisitions. 4. Assure purchases are made using specifications and make appropriate changes when specification changes are warranted. 5. Inspect banquet storage areas to ensure the best sanitation practices are being adhered to as directed by the local health department and that all equipment is functioning properly. 6. Assure sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness, as well as maintain quality. 7. Assure only the quantities of items scheduled for use are purchased 8. Assure all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cut is minimized, and that meat scraps are properly utilized, and the fat is retained for rendering. 9. Assure an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed, and fruit is cleaned and sectioned. 10. Assure only the amounts needed for salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions, and hot and cold foods are prepared in a timely basis. 11. Work closely with Purchasing and Catering departments. 12. Update weekly, monthly, and annually all Banquet menus as needed to ensure the best and freshest products and cooking methods possible. 13. Decide on staffing needs. Assist with selecting, interviewing, hiring and developing banquet kitchen staff. 14. Attend all meetings as required. 15. Submit corrective action plans for underperforming staffers 16. When needed, submit termination recommendations to the Executive Chef and be present during coach and counseling sessions.

MARGINAL FUNCTIONS

1. Responsible for maintaining adequate training programs for the banquet kitchen team. 2. Inspect portion sizes and taste qualities of all items to ensure they are properly prepared. 3. Inventory excess production for use on menu or conversion into extenders. 4. Ensure best and fastest performance of the banquet kitchen. 5. Ensure plates are garnished properly and have good eye appeal. 6. Ensure the plates and utensils used are clean. 7. Responsible for the sanitation of all banquet food preparation and storage areas and equipment. 8. Inspect all equipment for proper maintenance and report deficiencies to Maintenance. 9. Ensure an adequate supply of equipment is available. 10. Ensure requests and specifications in the function sheets are provided on a timely basis. 11. Hors d’oeuvres are served in an attractive manner and garnished and decorated properly. 12. Ensure that excess production is recovered from the Banquet Room and properly stored. 13. Ensure that the serving area and all related equipment is cleaned and maintained upon completion of banquet. 14. Constantly coordinate with room supervisors so that production is scheduled as reservations dictate. 15. Perform other related duties as requested by the Executive Chef. 16. Make profit improvement recommendations to the Executive Chef. 17. Practice safety standards and report any unsafe conditions to the Executive Chef. 18. Responsible for care of equipment. 19. Remain alert, courteous and helpful to the guests at all times.

Job Type:

Full-time Pay:

Up to $72,000.00 per year

Benefits:

Paid time off

Supplemental Pay:

Bonus opportunities Ability to

Commute:

Saint Petersburg, FL 33701 (Required) Ability to

Relocate:

Saint Petersburg, FL 33701: Relocate before starting work (Required)

Work Location:

In person