Banquet Chef - Experience REQUIRED

Bentwater on Lake Conroe; Town of Texas (WI); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a dedicated Culinary Manager to oversee banquet operations and culinary staff. This role involves managing food production, ensuring the highest quality and presentation, and maintaining sanitation standards. The ideal candidate will demonstrate strong leadership skills, a passion for culinary excellence, and a commitment to guest satisfaction. If you thrive in a dynamic kitchen environment and have a knack for culinary management, this opportunity offers a chance to make a significant impact in a vibrant culinary setting.

Qualifications

• Proven experience in culinary management and banquet operations.
• Strong leadership skills with a focus on food quality and safety.

Responsibilities

• Oversee all culinary operations for banquets and kitchen staff.
• Ensure high standards of food quality, presentation, and sanitation.
• Manage inventory and control food costs effectively.

Skills

Culinary Management

Food Quality Control

Inventory Management

Sanitation and Hygiene Standards

Leadership

Education

Culinary Degree

Food Safety Certification

Job description

Essential Functions include but not limited to the following:

Over-all responsibility for the club’s banquets and commissary culinary endeavors. Supervises and performs the planning of preparations and cooking as well as giving instructions to culinary department employees.

• 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 periods 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 a daily basis and updates them on day-to-day operations. Reviews daily specials and presentation, and updates log book.
• Conducts meetings with subordinates to ensure consistency of product, and 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 requests.
• 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 working 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 functions when needed.
• Responsible for Club’s banquet operation to include, but not limited to, preparation and/or supervision of preparation 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.