Banquet Chef

Basin Harbor Club and Resort Lake Champlain, Vermont; Vergennes (VT); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a skilled culinary professional responsible for managing food production for various banquet functions and private events. This role involves menu planning, employee supervision, and ensuring high-quality food standards while adhering to financial goals. The ideal candidate will have a culinary arts degree and experience in food preparation, demonstrating excellent communication skills and a commitment to safety. Join a dynamic team in a fast-paced environment where your culinary expertise will shine, and contribute to memorable dining experiences for guests.

Qualifications

• Degree from a post-secondary culinary arts training program required.
• Experience in food preparation and kitchen operation essential.

Responsibilities

• Manage food production for banquet functions and private events.
• Supervise employees involved in banquet food production.
• Ensure food quality standards and cost goals are met.

Skills

Food Production Management

Menu Planning

Employee Supervision

Food Safety Knowledge

Communication Skills

Education

Culinary Arts Degree

Food Safety Certification

Tools

Broiler

Grill

Convection Oven

Fryer

Mechanical Food Processor

Job description

Summary:
Responsible for food production needed for banquet functions and private events. Assists in preparing and interpreting the Banquet Event Order (BEO). Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following. Other duties may be assigned.

• Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
• When requested, assists with production of daily specials for restaurants.
• Assists in the training and ongoing supervision including scheduling of all employees involved with banquet food production.
• Assists or relieves the Executive Sous Chef whenever reduced banquet volume allows.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Attends departmental staff meetings.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Sets-up plating line for functions and assists with plating duties.
• Performs otherduties as assignedby the Executive Chef.
• Communicates clearly and cordially with both front of house and back of house employees.
• Report accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty.
• Completes applicable required company, departmental and safety training as assigned by supervisor
• Adheres to the appearance/dress code of the department
• Oversees, instructs and takes part in daily preparation and service of:
  • Weddings, banquets, buffets and/or other group functions
  • Lobster Night
  • North Dock Grill

Essential Functions:

• Is able to use, or learn to use the following equipment:
  • Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer
• Understands and follows verbal and written instructions.
• Must be able to work holidays, weekends, and overtime as needed.
• Works effectively in the absence of supervisor, self-directed work.
• Establishes and maintains cooperative working relationships.
• Able to read, write, and understand English.
• Must exhibit a positive attitude and work in the capacity of your supervisor’s requests.
• Must be knowledge of and operate within the guidelines of the Basin Harbor’s Safety Policy.

Physical Demands and Work Environment:

• Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Able to, at times, work in a fast paced environment.
• Able to push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Education and or Experience:

• Degree from a post-secondary culinary arts training program.
• Experience in a food preparation position encompassing all phases of food preparation and kitchen operation.
• Food Safety Certification