Banquet Cook

Banquet Cook

The Banquet Chef is responsible for ensuring that all meals prepared for banquets, events, and catering services meet the highest standards of quality, consistency, presentation, taste, and cost-efficiency. This role includes training kitchen staff, upholding company quality standards, and supporting the development and enforcement of food specifications, portion control, standardized recipes, and sanitation practices. The Banquet Chef works collaboratively with the Executive Chef to achieve these goals.

Qualifications include a minimum of 5 years of kitchen experience with a minimum of 2 years of management experience preferred. ServSafe certification, excellent communication and guest relation skills, the ability to work well with a large group of people in a team environment, sometimes in stressful, high-pressure situations, self-directed and able to maximize the use of time and resources, dependable and goal driven, exemplary professional conduct and adherence to Folino Estate values, and the ability to work a flexible schedule including nights, days, weekends, and holidays.

Duties and responsibilities include executing all Folino Estate banquet, buffet, and catering functions, analyzing recipes and determining food, labor, and overhead costs, establishing par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department, overseeing portion control procedures to manage and reduce food costs, coordinating staffing levels and food preparation daily to ensure the timing and flow of food service meet the demand, supervising cooking and other kitchen personnel and coordinating their assignments to ensure economical and timely food production, coordinating with other staff and departments to arrange for the delivery of requested services, maintaining constant contact with banquet staff to ensure complete effective communication between food production and food service, observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner, assisting the kitchen manager in the hiring, training, supervision, and success of all culinary and kitchen staff members, personally presenting and describing dishes to guests to enhance their dining experience, adhering to all performance standards to ensure that all guests have an exceptional dining experience, tracking, documenting, and making sure all kitchen staff have the appropriate certification, licensing, and training according to Folino Estate policies, State and Federal Laws, maintaining the recipe database through our inventory system, attending weekly BEO meetings, maintaining excellent coordination and communication with all event coordinators, creating a motivational atmosphere and cohesive food and beverage team, modeling proper culinary techniques, and working alongside all staff, coaching, teaching, developing, and inspiring your culinary team to provide an unforgettable food experience, making employment and termination decisions with the Kitchen Manager including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate, providing orientation of company and department rules, policies, and procedures and overseeing training of new kitchen employees, overseeing and ensuring that company policies on employee performance appraisals are followed and completed on a timely basis, being knowledgeable of restaurant policies regarding personnel and administering prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures, and promoting a fun and positive family-style work environment.

Safety includes maintaining a clean environment including proper food handling, storage, and sanitation, assuring all processes and procedures are followed during training, filling in where needed to ensure guest service standards and efficient operations, and ensuring food and temperature logs are accurate, complete, and consistently updated in compliance with health and safety regulations.

Physical requirements include long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.

Environmental conditions include duties performed in both indoor and outdoor settings with variable temperatures, with events often taking place in the elements in all four seasons. Events often involve loud music.

Benefits include a competitive compensation package, medical, dental, vision and life insurance options with paid company contribution, PTO and Wellness Days, company dining program, employee discount, clear path for growth and career advancement, and an excellent opportunity with a growing brand.