Banquet Chef

The Otesaga Resort Hotel; New York (NY); On-site; USD 60,000 - 85,000; Full time

Job summary

The Otesaga Resort Hotel is seeking a Banquet Chef to lead the banquet kitchen and ensure top-quality, timely service for events. The role requires strong culinary skills, oversight of food costs, and collaboration with the Executive Sous Chef to maintain standards and efficiency.

The position demands vigilance in sanitation, safety, and equipment upkeep, with responsibilities spanning daily briefings, inventory control, and creating seasonal menu items that meet event requirements.

Qualifications

• Certification in sanitation and workplace safety regulations.
• Ability to work under high volume, fast-paced conditions.

Responsibilities

• Maintains sanitation, health, and safety standards in work areas.
• Demonstrates strong culinary skills while controlling food costs.
• Plan and organize effectively.
• Monitor receipt and storage of supplies.
• Verify that prepared food meets quality and quantity requirements.
• Assist with inventory, portion control, and sanitation codes.
• Ensure kitchen is ready for service and food meets specifications.
• Brief banquet kitchen staff daily about upcoming and current functions.
• Communicate with food and beverage areas and follow BEO instructions.
• Review recipes and create specialty and seasonal items.
• Build team morale through feedback and training.
• Delegate and assist in preparing hot foods while overseeing garde manger and cold food production.
• Supervise buffet displays for events.
• Collaborate with Executive Chef on menu development and implementation.
• Support Executive Sous Chef to ensure kitchen operates efficiently.

Job description

Job Description

BANQUET CHEF

Job Summary:

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

ADDITIONAL DUTIES AND RESPONSIBILITIES:

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