Banquet Chef

Capital City Country Club; Atlanta (GA); On-site; USD 40,000 - 60,000; Full time

Job summary

Join a renowned establishment as a Banquet Chef, where your culinary expertise will shine in executing exquisite banquet events. You will lead a dedicated team, ensuring every dish meets the highest standards of quality and presentation. Collaborate with the executive chef and sous chef to create memorable dining experiences while maintaining operational efficiency. This position offers a unique opportunity to advance your culinary skills in a vibrant environment, making a significant impact on guests' experiences. If you are passionate about food and thrive in a fast-paced kitchen, this role is perfect for you.

Qualifications

• Proven experience in banquet cooking and kitchen management.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Responsible for all banquet preparations and execution.
• Supervise staff and maintain high standards of food quality.

Skills

Banquet Execution

Staff Training

Recipe Testing

Food Presentation

Sanitation Standards

Education

Culinary Arts Degree

Food Safety Certification

Job description

BANQUET CHEF

Immediate supervisor: Executive Chef

1. Directly responsible for all banquets; mise en place and execution, supervision, guidance, and training of staff regarding banquet execution.
2. Work with the sous chef to make orders and create prep lists.
3. Post all prep lists for specific quantities 3 days prior to the event.
4. Assist the sous chef in tracking product for costing.
5. Check on the status of all hot and cold food 45 minutes prior to service.
6. Ensure banquets are executed efficiently and on time with all backups in place.
7. Maintain standards of quality, cost, eye appeal, and flavor of foods. Taste all food products before serving. Establish controls to minimize waste and theft.
8. Test and record new recipes.
9. Coordinate buffet presentations and check mise en place before service, inspecting food presentation to ensure quality standards.
10. Work closely with the sous chef and banquet coordinator to ensure banquet success.
11. Supervise setup of all banquet buffets and displays, assisting front of house with food vessel assignments.
12. Advance kitchen knowledge and share with others.
13. Maintain high organization standards.
14. Work closely with kitchen staff to ensure everything is labeled, dated, and properly rotated with green tape.
15. Assist with staff meal quality, ensuring food is sanitary, well-seasoned, and properly cooked.
16. Supervise stewards as needed, instructing on sanitation, cleanliness, and assisting with kitchen prep.
17. Perform any other duties assigned by the executive chef.

I have read, understand, and acknowledge the receipt of the above rules and regulations.


Employee’s Signature: _____________________ Date: ______________________