Banquet Chef

Description

The The Lismore Hotel - A DoubleTree by Hilton is hiring a Banquet Chef. The banquet chef manages food preparation, menu execution, and kitchen staff for large-scale catering, private parties, and hotel events.

Responsibilities

• Food Preparation & Execution: Oversee large-batch cooking, plating, and presentation to ensure high quality and consistency for events like weddings and corporate functions.
• Menu Planning: Collaborate with event coordinators to customize menus, match dietary needs, and estimate accurate food quantities using Banquet Event Orders (BEOs).
• Staff Management: Train, schedule, and supervise kitchen staff (cooks and dishwashers) to maintain productivity and smooth service flow.
• Cost & Inventory Control: Monitor food and labor budgets, manage ordering and stock levels, and minimize kitchen waste.
• Safety & Sanitation: Enforce strict health department guidelines, food handling safety, and kitchen cleanliness standards.

Qualifications

• Experience: 3 to 5 years of culinary experience, with at least 2 years in a supervisory or high-volume banquet/hotel setting.
• Education: A culinary arts degree or technical certification is often preferred.
• Certifications: Valid food handler card or safety certificate.
• Skills: Strong leadership, organization, time management, and financial awareness regarding food costs.
• Physical Demands: Ability to stand for long periods and lift up to 40 pounds in a fast-paced environment.