Banquet Chef

Otesaga Hotel.•Cooperstown, NY

1d•Onsite

About The Position

The Banquet Chef is recognized as the Manager of the kitchen in the absence of the Executive Sous Chef. This role is responsible for maintaining cleanliness and maintenance of the facility. The Banquet Chef works with the Executive Sous Chef to create a productive working staff while upholding grooming standards, NY health department codes, and standards of conduct set forth by Management.

Requirements

Availability to work early mornings, evenings, weekends, and holidays.
Certification in sanitation and workplace safety regulations.
Must be efficient, work in high volume, multitask and work well as part of a team.
Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.
Personal cleanliness is essential.
Knowledge and implementation of work place safety.

Responsibilities

Maintains sanitation, health, and safety standards in work areas.
Demonstrates strong culinary skills while maintaining control of food costs.
Utilizes strong planning and organization skills.
Monitors receipt of supplies and proper storage.
Verifies that prepared food meets requirements for quality and quantity.
Assists with monthly inventory, portion and waste control, and sanitation codes.
Ensures all food is prepared to the correct specifications and that the kitchen is ready for service.
Briefs the banquet kitchen staff daily about upcoming and current functions.
Communicates with all food and beverage areas and carries out BEO instructions as discussed in morning BEO meetings.
Reviews and updates recipes and creates specialty and seasonal items.
Builds team morale through positive feedback and training.
Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.
Supervises and produces appealing buffet displays consistent with the needs of each event or buffet.
Collaborates with the Executive Chef in menu development and implementation of banquet menus.
Supports the Executive Sous Chef to ensure that the kitchen operates efficiently.
Practices safe food handling techniques, preparation, and cooking procedures.
Executes end of day closing procedures of the kitchen.
Ensures that all equipment and refrigeration in the Banquet kitchen is working correctly.
Controls kitchen staff work hours, keeping overtime to a minimum and enforcing staff to only work scheduled hours.