Banquet Chef - Experience REQUIRED

Bentwaterclub; Town of Texas (WI); On-site; USD 60,000 - 80,000; Part time

Job summary

An established industry player in the hospitality sector is seeking a dedicated culinary professional to oversee banquet operations. In this part-time role, you will lead a team in ensuring the highest quality of food preparation and presentation, while managing inventory and maintaining sanitation standards. Your leadership will be crucial in creating memorable dining experiences for guests. If you have a passion for culinary excellence and enjoy working in a dynamic environment, this opportunity is perfect for you.

Qualifications

• Strong culinary skills with a focus on quality and presentation.
• Proven leadership abilities in managing kitchen staff and operations.

Responsibilities

• Oversee banquet kitchen operations and ensure food quality.
• Manage kitchen staff and delegate tasks effectively.
• Maintain high standards of sanitation and hygiene.

Skills

Food Quality Management

Culinary Skills

Leadership

Sanitation and Hygiene

Inventory Management

Education

Culinary Arts Degree

Management Training

Job description

Essential Functions include but not limited to the following:

• Over-all responsibility for the club’s banquets and commissary culinary endeavors.
• Attends daily taste panels, as needed.
• Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
• Reviews line set up using standard set up chart.
• Tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast.
• Inventories and returns unused food products to proper storage areas.
• Oversees banquet kitchen staff and delegates assignments for production of event.
• Utilizes leftovers as instructed by Executive Chef.
• Has complete understanding and knowledge of every station on the line.
• Reviews 86’d items and relays information accordingly.
• Establishes and maintains professional standards of conduct and appearance at all times and manages by example.
• Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion.
• Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.
• Attends management meetings and holds kitchen staff meetings and seminars.
• Communicates with executive chef and kitchen employees on daily basis and updates them on day-to-day operation. Reviews with them daily specials and presentation of such, and reviews and updates log book.
• Conducts meetings with subordinates to ensure consistency of product, highest sanitation and hygiene level in kitchen is met. Establishes training needs with subordinates.
• Delegates responsibility and authority to subordinates for specific tasks and follows up, provides clear and complete instruction, states expectations precisely and uses subordinates capabilities most effectively.
• Holds periodic kitchen inspections of department with executive chef to ensure high sanitation level is kept.
• Evaluates subordinates, apprentices and externs in department on an ongoing basis and takes corrective actions accordingly.
• Completes assigned tasks given by executive chef in an accurate and timely fashion.
• Is sensitive to guests' requests and tries to accommodate any reasonable special request.
• Quality checks purchases of meat, poultry, seafood, produce and dry goods on a daily basis.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by Executive Chef.
• Presents him/herself in the most professional manner at all times showing leadership, self-control, and works toward a common goal within the restaurant.
• Maintains complete day-to-day knowledge of menus, preparation and presentation.
• Manages dating, labeling and covering all items in walk-in cooler and freezer.
• Maintains safety and security in workstation.
• Assists in plating of banquet function when needed.
• Responsible for Club’s banquet operation to include, but not limited to, preparation and/or supervision of all banquet foods.
• Maintains complete knowledge of all banquet menu items and their preparation as well as special member favorites.
• Works in a clean sanitary manner and sets an example of professionalism.
• Regularly cleans and supervises the cleaning of the main kitchen and anywhere banquets are prepared and served.
• Documents all new recipes.
• Assumes complete control of the banquet kitchen in the absence of the Executive Chef.
• Assists with preparation and execution for the restaurant's lunch and dinner service(s).
• Focuses on quality, consistency and timely service of all parties.

Performs additional duties as assigned.

Seniority level

Mid-Senior level

Employment type

Part-time

Job function

Management and Manufacturing

Industries

Hospitality