Banquet Chef

Banquet Chef

The Banquet Chef at The Cooper is responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items in accordance with standards: coordinating the purchase of all food: and developing menus: maintaining food and labor costs.

DUTIES & RESPONSIBILITIES:

• This position will work closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions
• The focus of this role will flawlessly execute an array of events, including corporate, social, large parties, etc
• He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet or catering events
• Review banquet event orders (BEO) daily and make note of any changes
• Brief the banquet kitchen staff daily about the upcoming and current functions
• Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chef and Banquet Captain
• Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
• Effectively communicate both verbally and in writing to provide clear direction to staff
• Take physical inventory of specified food items for daily inventory
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
• Assist the Executive Chef in developing new banquet menu development and execution
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies
• Responsible to maintain and oversee the regular cleaning of all equipment in a proper operational condition
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted
• Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
• Banquet chef should serve as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of all banquet cooks and supporting staffs
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing
• Participates in banquet kitchen employees progress and discipline procedures
• Plans and manages food quantities and plating requirements for all banquet functions
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills
• Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills
• Able to understand all employee's positions well enough and to perform duties in employees' absence
• Able to perform other duties as assigned by the management

REQUIRED SKILLS & EXPERIENCE:

• An ideal candidate for this position will have experience in the execution of a 100+ person event
• Minimum of 3 years experiences in a luxury catering and / or banquet high volume production setting
• 1 to 2 years in a similar managerial role
• Serve Safe certified Manager
• Displays leadership in hospitality, exemplifying excellent customer service and creates a positive atmosphere for both internal and external guests
• Having an eye for detail and creativity to look at things differently
• Able to demonstrate excellent written and verbal communication in English
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook and other Hotel operating software programs and /or the ability to learn and master these program

PHYSICAL REQUIREMENTS:

• Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch.
• Requires manual dexterity sufficient to operate standard kitchen and cooking equipment.
• Requires a full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.