Executive Banquet Chef

Ontario Trillium Foundation; Buffalo (NY); On-site; USD 70,000 - 95,000; Full time

Job summary

Classic Events Buffalo is seeking an experienced Executive Banquet Chef to lead our banquet kitchen on site at 1738 Elmwood Avenue. You will direct all food preparation from prep to service, ensuring high quality, consistency, and cost control for events.

Responsibilities include menu design, inventory management, staff training, and maintaining strict food safety standards in a fast-paced environment.

Qualifications

• Proven leadership in a high-volume kitchen leading teams to deliver quality banquet meals.
• Experience planning and executing banquet menus with attention to cost and quality.
• Strong focus on food safety, sanitation, and maintaining high kitchen standards.

Responsibilities

• Coordinate and direct all food preparation from prep through service.
• Monitor the quality of all food production.
• Track, record, and maintain inventory stock including foods and kitchen supplies.
• Plan, prepare, and execute banquets ensuring menu quality standards.
• Delegate daily tasks to kitchen staff and monitor progress.

Skills

Leadership in kitchen

Banquet cooking

Menu planning

Inventory control

Costing & budgeting

Staff training

Job description

We are looking for an experienced and creative Executive Banquet Chef to join our Classic Events Buffalo Banquet team. Classic Events is an upscale banquet company that operates Events @ the Foundry located at 1738 Elmwood Avenue . You must have proven success in the kitchen as a leader that can motivate and teach the kitchen staff with confidence and creativity.You will be responsible for meeting food and labor targets, managing all kitchen labor, creating and executing menus, maintaining quality food production and managing inventory and purchasing.

Executive Chef Duties and Responsibilities:

• Coordinate and direct all food preparation, from prep through service.
• Monitor the quality of all food production.
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Plans, prepares and executes banquets and maintains catering menu quality standards
• Delegate daily tasks tokitchen staff; managing their progress throughout the day
• Oversee entire kitchen staff activity and ensure efficient work
• Ensures proper grooming and hygiene standards for all kitchen staff
• Order and inventory of all foods
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with health and safety standards.
• Oversee repairs of kitchen appliances.
• Designs and plating/presentation techniques for banquet dishes and displays.
• Determines pricing and accurate costings for menu items.
• Hire and train new kitchen staff.
• Work efficiently to resolve any problems that arise in the kitchen.
• Research and implement new culinary trends.
• Maintain a clean kitchen and abide by all state food safety and sanitation laws.
• Must be able to execute high volume production.