Banquet Chef

The Otesaga Resort Hotel; New York (NY); On-site; USD 70,000 - 110,000; Full time

Job summary

The Otesaga Resort Hotel in New York is seeking a Banquet Chef to lead its banquet kitchen, ensuring high culinary standards and efficient service. You will supervise staff, manage food preparation to exact specifications, and coordinate with other food and beverage teams to execute planned functions.

Ideal candidates demonstrate strong planning, sanitation compliance, and the ability to work under pressure in a busy hotel environment.

Qualifications

• Sanitation and safety standards knowledge.
• Strong culinary skills with food-cost control.
• Excellent planning and organization abilities.
• Attention to detail in food quality and portions.

Responsibilities

• Maintains sanitation, health, and safety standards in work areas.
• Demonstrates strong culinary skills while maintaining control of food costs.
• Utilize strong planning and organization skills.
• Monitors receipt of supplies and proper storage.
• Verifies that prepared food meets requirements for quality and quantity.
• Assist with monthly inventory, portion and waste control, and sanitation codes.
• Ensures all food is prepared to specifications and kitchen is ready for service.
• Briefs the banquet kitchen staff daily on upcoming and current functions.
• Communicates with all food and beverage areas and executes BEO instructions from morning meetings.
• Reviews and updates recipes and creates specialty and seasonal items.
• Builds team morale through positive feedback and training.
• Delegates and assists in preparing hot food items while overseeing garde manger and cold production.
• Supervises and creates appealing buffet displays for each event.
• Collaborates with Executive Chef on menu development and banquet implementation.
• Supports Executive Sous Chef to ensure efficient kitchen operation.
• Availability to work early mornings, evenings, weekends and holidays.
• Certification in sanitation and workplace safety regulations.
• Practices safe food handling techniques and cooking procedures.
• Executes end-of-day closing procedures of kitchen.
• Ensures equipment and refrigeration are functioning correctly.
• Works efficiently in high volume and as part of a team.
• Maintains personal cleanliness and workplace safety.

Job description

Job Description

BANQUET CHEF

Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS

1. 1. Maintains sanitation, health, and safety standards in work areas.
2. 2. Demonstrates strong culinary skills while maintaining control of food costs.
3. 3. Utilize strong planning and organization skills.
4. 4. Monitors receipt of supplies and proper storage
5. 5. Verifies that prepared food meets requirements for quality and quantity.
6. 6. Assist with monthly inventory, portion and waste control, and sanitation codes
7. 7. Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service.
8. 8. Brief the banquet kitchen staff daily about the upcoming and current functions.
9. 8. Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.
10. 9. Review and update recipes and create specialty and seasonal items
11. 10. Build team moral through positive feedback and training.
12. 11. Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.
13. 12. Supervise and produce appealing buffet displays consistent with the needs of each event or buffet.
14. 13. Collaborate with the Executive Chef in menu development and implementation of banquet menus.
15. 14. Support the Executive Sous Chef to ensure that the kitchen operates efficiently.

ADDITIONAL DUTIES AND RESPONSIBILITIES

1. 1. Availability to work early mornings, evenings, weekends, and holidays (required).
2. 2. Certification in sanitation and workplace safety regulations.
3. 3. Practices safe food handling techniques, preparation, and cooking procedures.
4. 4. Execute end of day closing procedures of kitchen
5. 5. Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly.
6. 5. Must be efficient, work in high volume, multitask and work well as part of a team.
7. 6. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
8. 7. Personal cleanliness is essential.
9. 8. Knowledge and implementation of work place safety. Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.