Banquet Chef
Jaffa Shrine
Altoona, NY
Full-time
Hospitality
Posted on January 22, 2019
Banquet Chef
Position Description
The banquet chef will work closely with the facility coordinator to help plan all events scheduled by the coordinator. The chef will be responsible for ordering and receiving food and supplies. Executing both plated meals as well as buffet service for up to 900 people. Must be able to conduct a financial inventory each month. Cost out menu items and assign retail pricing to those items.
Essential Duties and Responsibilities of a Banquet Chef
- Oversees the work of the banquet kitchen staff.
- Work closely with the facility coordinator
- Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.
- Training of newly hired kitchen staff.
- Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
- Participates in employee evaluations and necessary disciplinary actions.
- Meets with potential banquet clients to discuss menu options.
- Develops menus based on client specifications and contracts.
- Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies. With a focus on fresh, handmade menu items.
- Supervises junior cooks and other members of the kitchen staff.
- Ensures that all standards of safety are strictly observed.
- Presents the finished product to the customer for approval.
- Monitors the quality of the banquet meal during the event.
- Meet or exceed all food cost and labor cost standards set forth by the company
- Looks for ways to save the facility money while still providing top quality products and services for clients.
- Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated.
- Travels to offsite areas in the event a banquet is catered at another location.
Required Knowledge, Skills and Abilities
- Must have the ability to multi-task while remaining focused on the goal.
- Must have excellent verbal communication and leadership skills.
- Be able to express creativity through food selections, preparation and presentation.
- Must be detail oriented.
- Must have the ability to remain calm in high stress situations.
- Be able to solve problems quickly under pressure.
- Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around.
Education and Experience
- High school diploma or equivalent.
- Degree from accredited culinary school preferred.
- Several years’ experience in the food industry, food production and supervision of kitchen staff.
Work Environment
- Must be able to work in hot kitchen, in fast paced environments and in demanding situations.
- Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.
- Must be available to work weekends and holidays.
- Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
- Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.