Banquet Chef

Beemok Hospitality Holdings LLC; United States; On-site; USD 70,000 - 95,000; Full time

Job summary

The Cooper, part of Beemok Hospitality Holdings LLC, seeks a Banquet Chef to oversee the kitchen and culinary team for high-volume banquet events in a luxury setting. You will ensure quality, proper food handling, and accurate costing while coordinating with the Banquet Manager and Sales to plan and execute multiple functions.

Responsibilities include reviewing BEOs, briefing staff daily, and maintaining inventory and recipes.

Qualifications

• Experience coordinating large events (100+ attendees).
• Strong leadership and team supervision skills.
• Excellent written and spoken English communications.

Responsibilities

• Plan and execute banquet functions with the Banquet Manager and Sales team.
• Oversee quality and consistency of food preparation for events.
• Review BEOs daily and note changes; brief kitchen staff accordingly.
• Manage banquet kitchen staff; assign tasks and monitor performance.
• Develop and refine banquet menus in collaboration with Executive Chef.

Skills

Leadership

Customer service

Attention to detail

English communication

Culinary operations

Education

ServSafe certified

Tools

Microsoft Word

Excel

Outlook

Job description

The Banquet Chef at The Cooper is responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items in accordance with standards: coordinating the purchase of all food: and developing menus: maintaining food and labor costs. While no job description can provide a comprehensive list of job duties, the following summarizes the major responsibilities.

DUTIES & RESPONSIBILITIES

• This position will work closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions
• The focus of this role will flawlessly execute an array of events, including corporate, social, large parties, etc
• He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet or catering events
• Review banquet event orders (BEO) daily and make note of any changes
• Brief the banquet kitchen staff daily about the upcoming and current functions
• Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chef and Banquet Captain
• Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
• Effectively communicate both verbally and in writing to provide clear direction to staff
• Take physical inventory of specified food items for daily inventory
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
• Assist the Executive Chef in developing new banquet menu development and execution
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies
• Responsible to maintain and oversee the regular cleaning of all equipment in a proper operational condition
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
• Banquet chef should serve as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of all banquet cooks and supporting staffs
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing
• Participates in banquet kitchen employees progress and discipline procedures
• Plans and manages food quantities and plating requirements for all banquet functions
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills
• Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills
• Able to understand all employee's positions well enough and to perform duties in employees' absence
• Able to perform other duties as assigned by the management

REQUIRED SKILLS & EXPERIENCE

• An ideal candidate for this position will have experience in the execution of a 100+ person event
• Minimum of 3 years experiences in a luxury catering and / or banquet high volume production setting
• 1 to 2 years in a similar managerial role
• Serve Safe certified
• Manager Displays leadership in hospitality, exemplifying excellent customer service and creates a positive atmosphere for both internal and external guests
• Having an eye for detail and creativity to look at things differently
• Able to demonstrate excellent written and verbal communication in English
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook and other Hotel operating software programs and /or the ability to learn and master these program

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires a full range of hearing, vision, taste, and smell. Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

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EMPLOYMENT EQUITY & CULTURE

BHCis an equal employment opportunity employer.Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify. A career at BHC is an opportunity to grow, innovate, and make a lasting impact. Here, we cultivate a culture where excellence and integrity thrive, and where each team member’s potential is nurtured in a dynamic, supportive environment. Your talents are recognized. Your ambitions are encouraged. Your work truly matters. Join us and discover where your journey at BHC can take you.

Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper. Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward.