COG Banquet Chef/Captain

JOB PURPOSE

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Will supervise a team of servers at all catering and banquet events. Plan, prepare, and execute banquet activities with a goal of ensuring that guests have a favorable event experience Assist qualified Pueblo of Pojoaque Tribal members in employment opportunities with the Pueblo of Pojoaque Businesses by hiring, coaching and supporting their career growth.

ESSENTIAL FUNCTIONS

Manage the daily production of food for all the catered events; 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. Check banquet set-up prior to meetings or meal Assist Banquet Servers and greet and serve guests in a gracious and professional manner Assist with the service food and beverage Supervise banquet staff including banquet house aide Ensure all banquet staff follows established liquor control procedures, when applicable Sets and continuously achieves high standards in food quality, presentation, and service. Oversees training program to ensure employee are fully trained. Other duties assigned.

REQUIRED QUALIFICATIONS

(KNOWLEDGE, SKILLS, AND

ABILITIES

): Must be at least 21 years of age or older Knowledge of food preparation and presentation, and food handling safety practices Ability to handle a variety of customer requests and personalities Must be people oriented and knowledgeable of customer relations practices Good knowledge of supervisory, management, and decision-making techniques Good verbal and written communication skills Knowledge of restaurant policies, procedures, and guidelines relative to retail sales, ordering, storing, inventory of food products, and money-handling Ability to work a flexible schedule including nights, days, weekends and holidays

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE

Previous Experience:

Banquet experience, guest service, and supervisory experience.

Special Skills:

Food service, banquet set-up; general cleaning and sanitation awareness, attention to detail, high quality standards, follow-up, safety conscious.

Product Knowledge:

Banquet menu product knowledge, common banquet set-up styles

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

Banquet/Restaurant/Office setting Walking/Standing, 80 %- Sedentary, 20%; Employee may walk or stand up to 4 hours at a time Lifting/carrying up to 25 lbs. Some exposure to heat and smoke from stoves and ovens Exposure to some cleaning chemicals

DISCLAIMER STATEMENT

This job description lists the major duties and responsibilities required of the employee. An employee to perform tasks other than those listed to meet business needs.