Banquet Chef

Love What You Do, Everyday. Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you're surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award‑winning hospitality team. Working alongside other top‑of‑their‑game individuals, you'll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe‑inspiring setting. The Perks Medical, Dental and Vision company‑sponsored benefit package available to full‑time employees 401k with company match Tuition reimbursement program Free golf privileges Seasonal Family Pass to the athletic center Employee discounts at all restaurants, spa services, and retail One complimentary trail ride with Brasada Trails Flex‑Rewards Reimbursement Program valued up to $600 annually that increases every year on your Brasada anniversary. Not to mention, a variety of company‑wide celebrations, like our end‑of‑season bash, holiday party, and scramble golf tournament/BBQ. Plus, a few generous raffles thrown in for good measure. Role Description The Banquet Chef is responsible for planning, organizing, and directing the work of all employees in the Banquet kitchen. In addition, will assist the Executive Chef in all aspects of day‑to‑day operations of the culinary department. It will include the development of all catering menus and execution of the banquet culinary department. The Banquet Chef will maintain a high level of performance consistent with the standards set in place by the Executive Chef. Guest satisfaction in our catered events revolves around inspiring plating styles, high quality ingredients, and excellent execution. The Banquet Chef is expected to meet or exceed these expectations. You must have a passion for the culinary arts to be successful in this position. We are seeking a candidate that is looking to bring their knowledge, creativity, and experience to help bring our catering program to new heights. We have a proud reputation of consistently producing the highest quality dishes and our Banquet Chef will be instrumental in continuing and improving that reputation. Our Banquet Chef will be a leader of our banquet cooks and will help provide motivation to the entire staff and provide recognition once that expectation is fulfilled. It is important that the successful candidate be driven to advance their knowledge and perfect their craft through the leadership and mentoring of the Executive Chef. General Responsibilities Comply with Standards of Service and assist in assuring the same from all kitchen employees. Manages the day‑to‑day operation of the banquet department, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Participate in actual food preparation, produce consistent high‑quality food, taste and presentation, and execute events timely and consistently. Willing to work in varying culinary departments depending on season and business demand. Control food cost by training kitchen staff on the proper methods of food preparation and handling and train kitchen, restaurant, and steward employees on how to handle leftover food items. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit‑oriented and cost‑saving ideas/activities. Establish and require strict adherence to health department and hotel sanitation and food handling guidelines. Develop custom menus for groups and special events that are appropriate in a high‑end resort in Central Oregon leveraging access to local farms and artisanal producers. Ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. Maintain effective communication and partnership with all departments of the resort. Maintain effective working relationship with food and beverage management, staff, and hotel departments. Complete daily food orders based upon scheduled banquet events and projected levels of business. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. Perform additional responsibilities and duties as assigned. Skills / Traits Five years or more of progressive hotel Culinary and Banquet/Events experience. Experience within a Forbes/AAA Four Star/Diamond resort/hotel/club is preferred. Expert understanding of professional cooking and knife handling skills. Expert understanding and knowledge of safety, sanitation, and food handling procedures. Previous kitchen management/supervisory experience required. Professional communication skills are required. Ability to take direction and work in a team environment. Ability to work calmly and effectively under pressure. Must have problem solving abilities, be self‑motivated and organized. Commitment to quality service, and food and beverage knowledge. Must be able to work nights, weekends, and some holidays. Food Handlers Card Required. #J-18808-Ljbffr