Senior Banquet Chef - Seattle Convention Center

Senior Banquet Chef - Seattle Convention Center

Requisition #: 634704 Location: Seattle, WA, US, 98101 Career Area: Culinary

The Senior Banquet Chef at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, applies culinary techniques to food preparation, and helps manage the final presentation and service of food. The Senior Banquet Chef works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals and supporting high production, catering operations.

COMPENSATION: The salary range for this position is $93,000 to $98,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

Job Responsibilities

• Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
• Assists with developing culinary team's skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success
• Assists with planning, organizing, and leading team meetings and daily huddles
• Estimates food consumption then requisitions or purchases food
• Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
• Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Assists Executive Sous Chefs with labor scheduling and timecard management
• Efficiently execute and deliver all food line products in accordance with the daily menu
• Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning
• Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models
• Positively influence kitchen culture through effective coaching, mentorship, and recognition

Qualifications

• Requires at least 3-5 years in a related position
• Requires at least 2-3 years of post-high school education, strong preference to a culinary degree
• Requires advanced culinary skills and knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems.
• Requires strong verbal, reading, and written communication skills
• Demonstrated food and labor cost management skills
• Ability to learn and comfortable operate computer systems and applications related to the daily operation of the culinary department
• Proficiency with the Microsoft Office 365 suite

Physical Requirements: Frequent standing and walking for extended periods of time on solid surfaces. Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory, and visual skills, as well as the ability to follow written and oral instructions.