Find & Apply For Chef Jobs in Queensbury, New York

Hiland Park Country Club is in search of a Head Banquet Chef. Hiland Park Country Club is the leading wedding venue in the area. We are looking for someone who is experienced, passionate about food and looking to be part of one of the best wedding venue in the Adirondacks. This is a salary position where weekends are a must. Year round position with the main work load being April - December. Hiland Park Country Club is a family owned business where we treat employees like family. Qualifications the ideal candidate brings strong leadership, creativity in menu development, and a keen eye for cost control and organization, along with several years of culinary and supervisory experience in high-volume or upscale environments To be successful as a Banquet Chef De Cuisine, you'll need: High School Diploma or High School Equivalency Diploma required A combination of education and experience may be considered Must possess a minimum of 3 years related experience Must possess reading ability; schedules, menus, policies, etc Must possess mathematical ability; budgets, payroll, etc Must possess computer skills; Microsoft Word, Excel, MMS and Lotus Must be able to operate a steamer, fryer, oven, etc Must possess a valid driver's license; transport needed equipment Must be able to lift up to 50 pounds Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy. Spanish is a big plus. Must possess written communication skills; standard forms, documentation and data entry Must be able to work in extreme temperatures; 0 to 110 degrees Must be able to work under extreme noise Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills Must be able to work a flexible schedule to include nights, weekends and holidays Must have four years of supervisory experience in banquets diverse cuisines

Essential Functions:

We are seeking a skilled and driven Banquet Chef De Cuisine to lead daily kitchen operations and deliver exceptional culinary experiences for events of all sizes This role is responsible for overseeing banquet food production, managing and mentoring kitchen staff, maintaining high standards of quality, sanitation, and efficiency, and ensuring seamless execution of multiple functions If you thrive in a fast-paced setting and are passionate about creating memorable guest experiences, we invite you to join our team Ensures that all staff within the kitchen structure are properly trained in the performance of their job duties Attend weekly BEO meetings and special event meetings Effectively manages staffing levels and scheduling to match coverage to projected business volume Performs inventory and orders all supplies as required Prepares menus each day, develops recipes, and prepares special menu items as required Enters recipes and photos of plated food items in recipe binder Ensures that all staff are scheduled properly for proper coverage for each meal period Ensures adherence of policies and procedures by all staff Maintain sanitation code adherence and provide 'satisfactory ratings ' in all areas of responsibility Effectively delegates and executes duties given by the Assistant Executive Banquet Chef Ensure all areas of responsibility operate according to expectations and standards Maintains budgeted food cost while ensuring exceptional quality standards and diversity of menu Promotes the establishment and is present in the restaurants to cultivate and maintain guest interest Develops special events and continuously thrives to increase return visits Brief the banquet kitchen staff daily about the upcoming and current functions Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation Able to coordinate banquets production and plating with the Sous Chefs and Banquet Captain Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/ chefs to execute Effectively communicate both verbally and in writing to provide clear direction to staff Team talks to be held daily Take physical inventory of specified food items for daily inventory Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work Responsible for managing all day-to-day operations of the banquet kitchens Responsible to maintain all equipment in a proper operational condition Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the operating and business demand Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards Banquet Chef should serve as a role model to demonstrate appropriate behaviors Ensures and maintains the productivity level of all banquet cooks and supporting staffs Participates in banquet kitchen staff progress and discipline procedures Participates in training staff on menu items including ingredients, preparation methods and unique taste Plans and manages food quantities and plating requirements for all banquet functions Maintains food preparation handling and correct storage standards Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met Ensures compliance with all applicable health codes and regulations Follows proper handling and temperatures of all food products Assists as needed in the interviewing and hiring of team members with appropriate skills Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills Able to plan and execute multiple banquet functions Able to continually enhance the culinary experience of banquet or event guest Able to perform other duties as assigned including assisting in all kitchens when needed

Job Type:

Full-time Pay:

$65,000.00 - $80,000.00 per year

Experience:

Culinary experience: 4 years (Required)

Work Location:

In person