Banquet Chef

Rockport, ME - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

As a banquet chef you would be primarily responsible for the planning organizing controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally responsible to help develop new banquet menus prepare test taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.

Duties and responsibilities

A banquet chef is responsible for planning organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include:

Helping develop new menus and meals based on customer demand or the season

Testing and tasting all items served

Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes

Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the days priorities and assign production and preparation tasks for the banquet kitchen staff to execute

Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places

Providing support and training to other banquet staff (e.g. in line cooking food preparation and dish plating)

Ensuring the banquet area in kitchen is kept clean tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes speed racks ect.

Supervising all other banquet kitchen staff

Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards production schedules plating guides photographs are current and posted.

Able to coordinate banquet production and plating with the Executive Chef or Sous Chef

Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following days work. Work with and check with purchasing to ensure delivery of product needed for each particular event

Communicate the kitchen needs with the Executive Chef.

On slower banquet weeks shifts may be required to work on the line.

Qualifications

Effectively communicate both verbally and in writing to provide clear direction to staff.

Banquet chef should serve as a role model to demonstrate appropriate behaviors

Able to plan and execute multiple banquet functions.

Ability to Portion control on a large scale

Willing and able to work evenings weekends and holidays

Adept at working effectively in high energy and busy environments and works well under pressure

Strong communication skills

Key Competencies

Key competencies include management manages times well communication give clear and effective direction produce large quantities of food well attention to detail integrity honesty problem solving reliability adaptability and efficiency. Adhering to our Core Values includes being guest-centric teamwork and respect pro-active and accountable.