Chef, Banquet

Summary

As a Chef, Banquet you will be responsible for directing and participating in the preparation, seasoning, and cooking of a variety of dishes including salads, soups, fish, meats, vegetables, and desserts. You will additionally plan and price menu items, order supplies, and maintain records and accounts.

Responsibilities

• • Develop and maintain creative and exciting menus, ensuring a diverse variety of dishes and maintaining seasonality.
• • Supervise and participate in the preparation, cooking, and presentation of dishes to ensure consistency and high quality.
• • Maintain a high level of food safety and hygiene standards, adhering to relevant guidelines and regulations.
• • Plan and price menu items, working within budgetary limitations and considering cost-effectiveness.
• • Order supplies and manage inventory, keeping stock levels accurate and minimizing waste.
• • Train and mentor junior culinary team members, sharing your knowledge and expertise.
• • Collaborate effectively with front-of-house staff and management to ensure a harmonious and efficient operation.
• • Continuously strive to improve and enhance the guest dining experience through creativity, innovation, and attention to detail.
• • Implement and maintain food portion control and presentation standards.
• • Regularly review and update menu offerings, taking into account guest feedback, industry trends, and seasonal availability.
• • Complete additional tasks or responsibilities as assigned.

Desired Traits and Characteristics

• • Impact
• • Innovation
• • Interpersonal Skills
• • Job Functional Knowledge
• • Leadership
• • Problem Solving
• • Talent Development
• • Teamwork and Collaboration
• • Action Management
• • Business Alignment
• • Business Expertise
• • Championing Guest Needs

Qualifications

• • Associate's Degree or Bachelor's Degree in Culinary Arts or a related field is preferred.
• • Equivalent combination of education and experience will be considered.
• • ServSafe Food Handler
• • American Culinary Federation (ACF)
• • Certified Executive Chef (CEC)
• • Certified Sous Chef (CSC)
• • Additional certifications may be required or preferred
• • Manages the activities of service, support, or technician teams
• • Decisions are guided by policies, procedures, and local business plan
• • Receives guidance and oversight from higher-level manager
• • Typically doesn't perform the work supervised
• • Has 4 to 5 years of work experience
• • Has 1 to 2 year of management experience

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