Banquet Chef

Being a part of the Cache Creek team comes with amazing benefits: Great Pay Opportunities to Grow Gas Discounts Life Insurance Paid Time Off (PTO) Recognition Program Free meals in our Employee Dining Room Weekly Paychecks Affordable Healthcare Medical Insurance Vision Care Insurance 401k Savings Plan Tuition Reimbursement Employee Discounts Direct Deposit Summary Directs culinary staff in banquets to deliver high quality cuisine. Will work with banquet manager to ensure high quality guest service. Essential Duties and Responsibilities include the following. Other duties may be assigned. Review banquet event orders (BEO) daily and make note of any changes. Develop and execute all recipes. Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation Able to coordinate banquet production and plating with the Executive Chef, Executive Sous Chefs, Sous Chefs, Garde Manger Chef and Banquet Captain. Assist the Executive Chef in banquet menu development and execution. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following days’ work. Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Review staffing levels to ensure that guest service, operational needs and financial objective are met. Able to plan and execute multiple banquet functions. Take Physical inventory of specified food items for daily inventory. Establish the days priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute. Assist the hotels sales & catering or banqueting staff with banquets, parties, and other special events. Effectively communicate both verbally and writing to provide clear direction to staff. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Able to understand employees’ position well enough and to perform duties in employee’s absence. Follow proper handling and right temperature of all food product. Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budged costs. Monitor the performance of the banquet kitchen staff and ensure all procedures are completed too the department standards. Identifies the developmental needs of the kitchen staff and provide coaching, mentoring to improve their knowledge or skills. Responsible to oversee the regular cleaning and maintenance of all equipment used in the banquet kitchen. Banquet Chef should serve as a role model to demonstrate appropriate behavior. Manage food and labor cost to budget. Manage physical plant equipment through preventative maintenance program to ensure repairs and service are completed on time. Manage sanitation and safety to accepted standards Manage smooth operational flow with catering manager and banquet manager to ensure guest satisfaction Attend weekly meetings as scheduled Other duties assigned Supervisory Responsibilities Manages subordinate supervisors who supervise employees in the assigned Food & Beverage outlet. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education and/or Experience Two-year culinary degree/diploma required or five years’ experience in a high-volume, high-quality kitchen. Age Requirement Must be at least 21 years of age. Language Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job with or without reasonable accommodations. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations. While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; fumes or airborne particles; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.

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