Executive Banquet Chef

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Full Time San Francisco, CA, US 1 Attachments

Salary: $110,000.00 Annually

Department: Food and Beverage

FLSA: Salary - Exempt

Primary Responsibilities

The Executive Banquet Chef reports directly to the executive chef and assists with managing kitchen operations. The Executive Banquet Chef will spend most of their time managing the kitchen's food planning and production processes for private events. They ensure the kitchen is properly staffed and supervise kitchen employees. The Executive Banquet Chef adheres to standard operating procedures for food quality and ensures the kitchen is compliant with the regulatory requirements for food handling, sanitation, and cleanliness. All work-related duties must be done onsite.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Train and manage kitchen personnel and supervise and coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Establish presentation techniques and quality standards.
• Ensure proper equipment operation and maintenance.
• Ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
• Maximizing the productivity of the kitchen staff.
• Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs.
• The Banquet Sous Chef is responsible for approving all prepared banquet food items in the absence of the Executive Banquet Chef.
• The Banquet Sous Chef may also be called upon to create a wide variety of new dishes for the kitchen.
• The Banquet Sous Chef performs many administrative duties, including scheduling and ordering supplies.
• The Banquet Sous Chef may be required to manage a la carte service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite.
• The Banquet Sous Chef is responsible for conducting production checks, executing service, and ensuring menu production of banquet items.
• Maintain familiarity with current and accurate Information regarding menu items such as preparation techniques, seasonings, ingredients, and plate presentation.
• The Banquet Sous Chef is responsible for assisting the executive banquet chef in costing, sourcing, and recipe development of all banquet items.
• The Banquet Sous Chef is responsible for assisting the executive banquet chef in the creation and maintenance of recipe cost card for each banquet item.
• Monitor the quality and presentation of dishes so that only those which meet our high standards are served to our customers.
• Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures.
• Observe the company’s fire plan and health safety policy.
• Observe the rules and procedure of the company.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• Five or more years of Sous Chef experience.
• Excellent communication skills and possess ability to read, write, speak, and understand English and Spanish comprehensively.
• Ability to manage in a diverse environment with focus on client and customer service.
• Artistic ability to make their dishes appealing to the eye.
• Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size.
• Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
• Premise and liability accountability and contract-managed service experience is desirable.
• Bachelor’s degree, related culinary degree or applicable culinary management experience.
• Must hold a valid food handers’ certification.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must possessthe physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations andbe able to meet the following requirements:

• Tolerate varying noise levels, temperature, and illumination and air quality.
• Hand-eye coordination and manual dexterity.
• Normal sense of smell, taste, touch, and sound.
• Able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
• Lift up to 50 pounds in order to perform the essential functions.
• Work in a stressful environment and stressful situations.
• Work in an environment where climate constantly changes.
• Maneuver freely through all areas of the property.

Attachments (1)

At-Will Employment, EEO, Reasonable Accomodations (For Job Postings).pdf