Banquet Cook

Benefits:

401(k)

Employee discounts

Paid time off

Dental insurance

Health insurance

Vision insurance

Position Summary

A Banquet Chef with Farmhouse Table Food is an engaging, organized, and customer service focused individual who works in conjunction with the Executive Chef, Sous Chef, and partners in a range of responsibilities. The Banquet Chef will be the representative of Farmhouse Table Food at events, championing our brand identity, values, and mission while offering an exceptional experience for clients at events. The Banquet Chef will be responsible for ensuring all necessary equipment, prepared and raw menu items are transported, setup, cleaned up, and returned to the designated location. Additionally, they will be responsible for maintaining menu presentation, plating, and portioning standards. It is the responsibility of the Banquet Chef to ensure safety and cleanliness regulations are upheld at events and that they are thoughtful to these requirements when setting up stations and going about their work and the work of the event team. As a representative of Farmhouse Table Food the Banquet Chef will be responsible for answering menu questions, making necessary reasonable accommodations, and fostering a positive working environment. The Banquet Chef will also join the kitchen team in the preparation of menu items and ensuring quality and standards are maintained.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

· Representing Farmhouse Table Food at events, preparing menu items, upholding plating and portioning standards, and ensuring timeframes are met.

· Partnering with kitchen & event staff to ensure an outstanding client experience.

· Addressing customer & partner inquires and making necessary accommodations in a respectful and customer service focused manner.

· Drive a positive & safe work environment.

· Assist with the transportation of ingredients and prepared items from preparation location to events.

· Coordinate the set-up and breakdown of onsite preparation areas, following required guidelines and regulations.

· Assist in coordinating event set-up, clean-up, managing timelines, and overseeing event execution.

Minimum Qualifications (Knowledge, Skills, and Abilities)

· 5-10 years’ experience working in commercial kitchen as a member of the culinary team.

· 3-5 years’ experience working banquet/catered events.

· 2 years’ experience working in a leadership capacity.

· Associates degree or equivalent experience preferred.

· Formal culinary education preferred.

· Strong Organizational Skills.

· Excellent communication skills in multiple formats (phone, email, and interpersonal).

· Problem-solving skills.

· Time management and ability to multi-task.

· Schedule flexibility.

· Proficient in Google Suite (Gmail, Calendar, Sheets, Docs, etc.).

· Valid Driver’s license and reliable transportation to work.

· Excellent customer service skills and mindset.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

· Sitting and standing for prolonged periods.

· Traveling to events (car).

· Ability to lift 50 pounds independently.

· Ability to lift up to 100 pounds with another team member.

· Comfort in busy and/or loud environments with many people around.

· Working outdoors for some events, with all the implications of environmental factors.

· Potentially engaged in an environment where alcohol is present.

· Working in high/low temperatures, near ovens/open flames.