Banquet Chef

Banquet Chef:

• Menu planning and execution. Design and develop menus tailored to each event, considering guest preferences, dietary restrictions, and budget constraints.
• Oversee the preparation, cooking and presentation of all dishes, ensuring consistency and high standards.
• Supervise and coordinate kitchen staff, including cooks and sous chefs, delegating tasks and maintaining workflow efficiency.
• Manage food inventory, order ingredients, and maintain kitchen equipment to ensure smooth operations.
• Serve items in accordance with established portions and presentation standards.
• Enforce food safety, sanitation, and hygiene standards, an ensure all dishes meet presentation and taste expectations.
• Work with Event Planners to schedule food preparation and service, adapting to last-minute changes in guest count or menu items.
• Assist in budgeting, controlling food costs, and maintaining accurate recipe costing.

Qualifications:

• Proficiency in various cooking techniques, menu development, and large-scale food preparation.
• Leadership skills including leading a team, providing clear instructions, and coordinate with other departments.
• Willing to learn The Club's recipes and procedures.
• Must have the ability to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time.
• Strong planning skills and capability to work under pressure, including evenings and weekends.
• Able to move and lift up to 25 lbs. without assistance.
• Standing, sitting, or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required.

Personal Characteristics:

• Team player with attention to detail
• Leadership and mentoring skills
• Positive outlook and outgoing personality
• Dedicated to meeting the expectations of our Club Membership
• Have excellent verbal communication & leadership skills.
• Able to prioritize effectively and concentrate on the most critical tasks to meet each event timelines.
• Willing to work in various stations in the kitchen and learn as much as possible to grow as a culinarian.
• Able to accept constructive criticism.
• Follows through with instructions consistently and to a high standard.
• Be able to solve problems quickly in a fast-paced environment.