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Banquet Chef
Job
The Henry Hotel
Dearborn, MI (In Person)
$70,000 Salary, Full-Time
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Job Description
Banquet Chef The Henry Hotel - 3.7 Dearborn, MI Job Details Full-time $65,000 - $75,000 a year 13 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Line cook experience Teamwork Interpersonal skills Collaboration Kitchen knives Time management Full Job Description Key Responsibilities Assist in planning, supervising, and executing the procurement, production, preparation, and presentation of all food in a safe, sanitary, and cost-effective manner. Monitor and maintain cleanliness and sanitation of kitchen equipment and work areas to meet or exceed federal, state, corporate, and franchise standards. Review Banquet Event Orders (BEOs) and collaborate with catering staff to ensure successful event execution and guest satisfaction. Support menu development and ongoing enhancements to drive business growth. Prepare food according to standard recipes, BEO specifications, and brand guidelines to ensure quality and consistency. Prepare daily requisitions for food and supplies. Inspect and use only the highest-quality ingredients in food preparation. Ensure proper storage, handling, and portion control of all products. Maintain clean and organized refrigeration, storage, and kitchen work areas in compliance with health regulations. Operate kitchen equipment safely and efficiently (e.g., ovens, stoves, slicers, steamers, kettles). Report maintenance issues promptly and ensure timely resolution. Receive and properly store deliveries. Communicate regularly with kitchen leadership and other departments within Food & Beverage. Participate in physical inventory counts. Provide excellent guest service and proactively resolve concerns following company service recovery standards. Adhere to all company SOPs and policies. Foster a positive, professional, and collaborative work environment. Perform additional duties and special projects as assigned. Qualifications & Skills Strong working knowledge of food preparation, presentation, and sanitation standards. Ability to read recipes and follow detailed instructions. Excellent verbal and written communication skills. Basic math and inventory skills. Self-motivated with effective time management abilities. Ability to maintain professionalism and teamwork in a fast-paced environment. Physical Requirements Ability to speak, read, and write in the primary language(s) used in the workplace. Ability to stand and move continuously for up to 4 hours at a time. Ability to work in varying temperatures, including freezers (-10°F) and hot kitchen environments (up to 110°F). Ability to lift and carry up to 50 lbs regularly; push/pull up to 250 lbs. Ability to handle kitchen tools and equipment safely (knives, mixers, slicers, etc.). Ability to bend, stoop, squat, and stretch during work tasks. Ability to create and manage buffet displays (up to 5-6 feet, and occasionally up to 8 feet). Must be comfortable working in a high-noise environment. Manual dexterity and coordination required for kitchen and office equipment operation.