Banquet Chef

Banquet Supervisor

Supervise production and planning of all banquets and buffets for Timberline.

Requirements

• Help manage kitchen in regards to Banquet functions. Prep lists, plan sauces, starches, vegetables and garnishes.
• Post function orders in a timely fashion and outline pertinent information. Clarify discrepancies that may exist with Sales and Catering and CDR.
• Communicate with Executive Sous Chef on specific needs to ensure proper products and quantities are in house prior to scheduled banquet events.
• Ensure frozen products for banquets are pulled in time to thaw under refrigeration.
• Ensure all functions are put out in a timely matter by communicating with Banquet team for schedule changes.
• Ensure proper scheduling.
• Attend BEO meeting when needed.
• Develop and maintain a system of food handling ensuring profitability and quality control.
• Ensure sanitation standards as described by Health Department regarding food, personnel and work place are followed.
• Work with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dining Room Manager and Sales and Catering to remain abreast of current and future functions.
• Create and set new standards of quality control.
• Display high level of leadership and professionalism in all aspects of his/her work.
• Promote good working rapport in a non-adversary manner among staff members and other company personnel.
• Ensure that quality, presentation and specification standards set by the Executive Chef and Executive Sous Chef are met.
• Actively participate in RLK and Company's Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Present a professional, quality image at all times.
• Exercise sound judgment and awareness regarding language, behavior, and dress and grooming.
• Regular and reliable attendance.

Qualifications:

• Must be service oriented.
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must have excellent communication skills.
• Must be able to plan and cost menus.
• Must have valid Oregon Food Handlers permit.

Physical Requirements:

• Must be able to lift 50 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight spaces.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of department/position demands.