Banquet Chef

Timberline; Government Camp (OR); On-site; USD 42,000 - 66,000; Full time

Job summary

Timberline is seeking a Banquet Supervisor to oversee production and planning for all banquets and buffets. You will ensure timely function orders, coordinate with Sales/Catering and CDR, and work closely with the Executive team to meet product and schedule needs.

You will manage food handling, sanitation, and cost controls while promoting leadership and professional conduct among the staff. This role demands reliability and a proactive safety mindset.

Qualifications

• Must be service oriented.
• Detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must have excellent communication skills.
• Must be able to plan and cost menus.
• Must have valid Oregon Food Handlers permit.

Responsibilities

• Supervise production and planning of all banquets and buffets for Timberline.
• Post function orders in a timely fashion and outline pertinent information; clarify discrepancies with Sales and Catering and CDR.
• Communicate with Executive Sous Chef on specific needs to ensure proper products and quantities are in house prior to scheduled banquet events.
• Ensure frozen products for banquets are pulled in time to thaw under refrigeration.
• Ensure all functions are put out in a timely matter by communicating with Banquet team for schedule changes.
• Ensure proper scheduling.
• Attend BEO meeting when needed.
• Develop and maintain a system of food handling ensuring profitability and quality control.
• Ensure sanitation standards as described by Health Department regarding food, personnel and work place are followed.
• Work with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dining Room Manager and Sales and Catering to remain abreast of current and future functions.
• Create and set new standards of quality control.
• Display high level of leadership and professionalism in all aspects of his/her work.
• Promote good working rapport in a non-adversary manner among staff members and other company personnel.
• Ensure that quality, presentation and specification standards set by the Executive Chef and Executive Sous Chef are met.
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Present a professional, quality image at all times.
• Exercise sound judgment and awareness regarding language, behavior, and dress and grooming.
• Regular and reliable attendance.

Skills

Service oriented

Attention to detail

Communication skills

Menu planning & costing

Guest etiquette knowledge

Job description

Description

Supervise production and planning of all banquets and buffets for Timberline.

Requirements

• Help manage kitchen in regards to Banquet functions. Prep lists, plan sauces, starches, vegetables and garnishes.
• Post function orders in a timely fashion and outline pertinent information. Clarify discrepancies that may exist with Sales and Catering and CDR.
• Communicate with Executive Sous Chef on specific needs to ensure proper products and quantities are in house prior to scheduled banquet events.
• Ensure frozen products for banquets are pulled in time to thaw under refrigeration.
• Ensure all functions are put out in a timely matter by communicating with Banquet team for schedule changes.
• Ensure proper scheduling.
• Attend BEO meeting when needed.
• Develop and maintain a system of food handling ensuring profitability and quality control.
• Ensure sanitation standards as described by Health Department regarding food, personnel and work place are followed.
• Work with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dining Room Manager and Sales and Catering to remain abreast of current and future functions.
• Create and set new standards of quality control.
• Display high level of leadership and professionalism in all aspects of his/her work.
• Promote good working rapport in a non-adversary manner among staff members and other company personnel.
• Ensure that quality, presentation and specification standards set by the Executive Chef and Executive Sous Chef are met.
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Present a professional, quality image at all times.
• Exercise sound judgment and awareness regarding language, behavior, and dress and grooming.
• Regular and reliable attendance.

QUALIFICATIONS:

• Must be service oriented.
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must have excellent communication skills.
• Must be able to plan and cost menus.
• Must have valid Oregon Food Handlers permit.

PHYSICAL REQUIREMENTS:

• Must be able to lift 50 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight spaces.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of department/position demands.