Banquet Captain

The Salvation Army Southern California•Salem, OR

19h

About The Position

The Banquet Captain will assist the Executive Chef/Food Services Director and Events and Catering Coordinator with supervision of banquet and food services staff, including scheduling and timekeeping. Work Banquets, Café. assist the Sous Chef when needed. May need to pick up and drop off items in various locations, Clerical duties, such as data entry. Assist others as needed.

Requirements

Knowledge: Read, write, and speak the English language to express ideas and communicate effectively.
Skills: Proficient with the use of standard commercial kitchen equipment and operating procedures for preparing and serving large quantities of high-quality food, establishing effective working relationships; attention to detail.
Ability: Follow written and verbal instructions.
Interact with individuals using generally accepted business behaviors and standards.
Use interpersonal skills to deal effectively with others in favorable and unfavorable situations.
Train, plan, and direct the work of others.
Organize, prioritize, and plan your own work.
Multitask, i.e., change work focus or respond to change of conditions and interruptions in workflow.
Learn new systems and procedures.
Problem solves, i.e., the ability to identify problems and find effective solutions.
Exceptional leadership skills.
Education: High school diploma or GED
Work/Professional Experience: One year (1) experience in Food Services.
Current Food Handlers/SERV Safe card
Must have a valid Oregon driver's license and acceptable driving record

Nice To Haves

One year (1) supervisory experience preferred.

Responsibilities

Assist Events Coordinator to recruit, hire, schedule and monitor all staff.
Assist in preparing HR paperwork for hiring and training.
Accurately follow Banquet Event Orders.
Enforce all rules and regulations.
Assume a schedule of flexible working hours, including mornings, evening, weekends, and holidays.
Help set up and tear down settings for events.
Manage all opening and closing events.
Comply with food safety regulations.
Control and limit waste.
Maintain banquet cleanliness in front and back of house.
Provide excellent customer service in all interactions with guests.
Cook, prep, and serve food.
Provide all breaks for staff when needed.
Pick and deliver food and supplies when needed on and off site.
Regular and punctual attendance is an essential job requirement
Prepare and serve beverage and food items offered on menus, following established recipes.
Replenish and clean beverage dispensing machines, clean and stock refrigerated display case.
Inspect food for freshness. Rotate and dispose according to procedure. Record waste on forms provided.
Check food and refrigerator temperatures as required. Record temperatures on forms provided. Notify supervisor of food or refrigerator out of compliance.
Operate the cash register. Follow established money handling procedures.
Maintain signage as required.
Check supplies and inform kitchen staff of their needs.
Order food and supplies for the café.
Deliver food and beverages to guests, ensuring consistent presentation and proper temperature.
Offer product knowledge of food and beverage to guests.
Provide general information about the Kroc Center to guests.
Accurately fulfill Banquet Event Orders (BEO).
Assist in setting up and tear down settings for events.
Communicate effectively with kitchen staff when conveying guests’ special food requests.
Assist and supervise outside catering company personnel.
Assist in managing monthly inventory control.