Banquet Chef

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. 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. 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. #J-18808-Ljbffr