Banquet Chef

Casino Del Sol; Tucson (AZ); On-site; USD 60,000 - 90,000; Full time

Job summary

Casino Del Sol is seeking an experienced banquet kitchen supervisor to oversee production, plating, and presentation for all events. You will ensure quality, safety, and efficiency in a fast-paced environment, coordinating with executive chefs and F&B teams.

Qualified candidates have a culinary degree and several years of banquet experience, with a track record in cost control, staff development, and adherence to sanitation standards. Requires flexibility for shifts and events.

Qualifications

• Proficient culinary skills and safety procedures.
• Ability to train co-workers in sanitation and techniques.
• Strong communication with F&B team and guests.

Responsibilities

• Oversees banquet food production, plating, and presentation for events.
• Maintains station inventory and waste control.
• Cooks orders per established recipes and quality standards.
• Manages daily production, cost control, and safety compliance.
• Trains, schedules, and evaluates kitchen staff.

Skills

Culinary skills

Food safety

Team training

Guest service

Education

Bachelor’s degree in culinary

Culinary certification

Tools

Kitchen equipment

Job description

Job Summary:

Supervises, coordinates, and plans all the production, plating, and presentation of food for all banquet events in a cost effective, safe manner to meet or exceed guest expectations and attract future business.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

• Orders food quantities and oversees preparation and production of banquet food operations.
• Maintains station inventory; controls waste by monitoring proper rotation, storage, and overproduction.
• C ooks orders according to established recipes in a proper and professional manner, ensuring food adheres to standards of quality.
• Manages the daily production of food for all catered events; controls food and labor costs; ensures preparation, plating, and presentation standards are maintained, the appropriate quantity of food is prepared, and safety standards and regulations are followed to provide top quality food.
• Assures the production of the best quality product possible in a proper, sanitary, and professional manner.
• Plans or participates in menu planning and food production; r ecommends and implements procedural and production changes; attends departmental and other meetings, as required.
• Interviews, schedules, trains, and evaluates staff.
• Monitors the job performance of team members and provides feedback to aid in developing and enhancing skills.
• Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
• Oversees the consistency of food production from the point of view of portions, taste, and presentation.
• Informs the Executive Chef and Executive Sous Chef of any problems they may encounter during shift.
• Assists Prep Cooks and Cooks.
• Works with fellow team members with consistent friendly service.
• Projects a positive image through exceptional team effort.
• Ensures compliance with health, safety, and sanitation standards.
• Ensures maintenance of cleanliness of kitchen and equipment.
• Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

• Proficient culinary skills as well as skills in observing safety and sanitation procedures and helping train co-workers.
• Proficient in all culinary areas, including but not limited to hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, roasting, soups, knife-handling skills, and production of orders using all basic kitchen equipment.
• Skilled in assuming tasks independently; being persistent, firm, and confident; and exercising a practical, individualistic approach in problem solving.
• Ability to monitor business and react accordingly through communications with guests, management, and Food and Beverage team members.
• Ability to hear spoken communication and communicate orally.
• Ability to read, write, and fill out any necessary paperwork.
• Ability to use a scale and any necessary equipment.
• Ability to use any food preparation equipment.
• Ability to inspire the other departmental team members to provide the highest levels of guest service.
• Ability to lift up to forty (40) pounds, with or without a reasonable accommodation.
• Ability to stoop, bend, walk, reach objects above shoulder height, and use hands.
• Ability to stand for extended periods of time (up to four (4) hours at a time).
• Ability to work in a fast paced environment; may be stressful at times.

Minimum Qualifications:

• Bachelor’s degree from an accredited university or certification in culinary field AND (5) five years of progressively responsible experience in professional culinary operations AND two (2) years as a Sous Chef in a banquet operation OR any combination of academic education, professional training, or work experience.
• Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must have employment eligibility in the U.S.
• Must be able to obtain, maintain, and retain a valid non-gaming license.

Preferred Qualifications:

• Hospitality or hotel background.

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