Banquet Chef

Capital City Country Club; Atlanta (GA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a talented Banquet Chef to lead all banquet operations. This role involves supervising staff, maintaining high food quality standards, and ensuring efficient service during events. The ideal candidate will possess strong culinary skills, a passion for food presentation, and the ability to train and guide a team. Join a dynamic environment where your culinary expertise will shine, and help create memorable dining experiences for guests. If you thrive in a fast-paced kitchen and are ready to take your career to the next level, this opportunity is perfect for you.

Qualifications

• Experience in managing banquet operations and staff training.
• Strong knowledge of food quality standards and cost control.

Responsibilities

• Oversee all banquet operations, ensuring efficiency and quality.
• Collaborate with sous chef for orders and prep lists.

Skills

Banquet Operations Management

Staff Training

Recipe Development

Food Quality Control

Cost Tracking

Education

Culinary Degree

Food Safety Certification

Tools

Kitchen Equipment

Food Presentation Tools

Job description

BANQUET CHEF

Immediate supervisor: Executive Chef

1. Directly responsible for all banquet operations, including mise en place, execution, supervision, guidance, and staff training regarding banquet procedures.
2. Collaborate with the sous chef to place orders and create prep lists.
3. Post all prep lists with specific quantities 3 days prior to each event.
4. Assist the sous chef in tracking product costs.
5. Check the status of all hot and cold foods 45 minutes before service.
6. Ensure banquet services are efficient and punctual, with all backups ready.
7. Maintain high standards of quality, cost, visual appeal, and flavor of foods. Taste all food before serving. Establish controls to minimize waste and theft of food and supplies.
8. Test and record new recipes.
9. Coordinate buffet presentations and verify mise en place before service, inspecting food presentation to ensure quality standards.
10. Work closely with the sous chef and banquet coordinator to ensure the success of banquets.
11. Supervise setup of all banquet buffets and displays, assisting front of house with food vessel assignments.
12. Share advanced kitchen knowledge with team members.
13. Maintain excellent organization standards.
14. Work with kitchen staff to ensure all items are labeled, dated, and properly rotated using green tape.
15. Assist in ensuring the quality of staff meals, making sure food is sanitary, well-seasoned, and properly cooked.
16. Supervise stewards when needed, providing instructions 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 above rules and regulations.

Employee’s Signature: _____________________ Date: ______________________