Banquet Chef

Wildflower 301 Catering Llc; Georgia; On-site; USD 55,000 - 70,000; Full time

Job summary

Wildflower 301 Catering Llc is seeking an experienced Banquet Chef to lead the kitchen, organize activities, and oversee catered buffets and plated meals for clients in Georgia. You will be the first in command, ensuring high quality and client satisfaction.

Responsibilities include menu construction, dish polishing, cost monitoring, and strict adherence to nutrition and sanitation regulations. You will hire, train, and supervise kitchen staff to maintain excellence.

Qualifications

• Proven experience as head chef.
• Exceptional proven ability of kitchen management.
• Ability in dividing responsibilities and monitoring progress.
• Outstanding communication and leadership skills.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of useful computer programs (MS Office, restaurant management software, POS).
• Credentials in health and safety training.
• Degree in Culinary science or related certificate or equivalent job experience.

Responsibilities

• Direct and supervise all kitchen activities and food preparation.
• Create menus and ensure variety and quality of buffets and plated meals.
• Approve dishes before service and monitor cost of food and labor.
• Hire, train, and manage kitchen staff; oversee subordinates.
• Ensure compliance with sanitation and safety regulations.
• Maintain attendance records and schedule workload.
• Coordinate ordering of food and supplies.
• Foster teamwork and professional conduct in kitchen.
• Oversee repairs and maintain kitchen equipment.

Skills

Head chef experience

Kitchen management

Delegation

Leadership

Culinary trends

Restaurant software

Health and safety training

Culinary degree

Education

Culinary degree or related certificate

Tools

MS Office

POS systems

Job description

Job Description

We are looking for an experienced and qualified Banquet Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will prepare and serve catered buffets and plated meals for our customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Order Food and supplies
• Monitor food and labor cost
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Schedule and maintain records of attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Skills

• Proven experience as head chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate or equivalent job experience