Banquet Chef

Samoset Resort • Rockport, ME

3d

About The Position

As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times. Additionally, responsible to help develop new banquet menu’s, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Duties and responsibilities A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. They help develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: · Helping develop new menus and meals, based on customer demand or the season · Testing and tasting all items served · Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes · Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff to execute · Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places · Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating) · Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect. · Supervising all other banquet kitchen staff · Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Able to coordinate banquet production and plating with the Executive Chef or Sous Chef · Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event · Communicate the kitchen needs with the Executive Chef. · On slower banquet weeks shifts may be required to work on the line. Qualifications · Effectively communicate both verbally and in writing to provide clear direction to staff. · Banquet chef should serve as a role model to demonstrate appropriate behaviors · Able to plan and execute multiple banquet functions. · Ability to Portion control on a large scale · Willing and able to work evenings, weekends and holidays · Adept at working effectively in high energy and busy environments and works well under pressure · Strong communication skills Key Competencies Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.

Requirements

• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Banquet chef should serve as a role model to demonstrate appropriate behaviors
• Able to plan and execute multiple banquet functions.
• Ability to Portion control on a large scale
• Willing and able to work evenings, weekends and holidays
• Adept at working effectively in high energy and busy environments and works well under pressure
• Strong communication skills

Responsibilities

• Helping develop new menus and meals, based on customer demand or the season
• Testing and tasting all items served
• Attending BEO meetings to be informed of all changes. Review banquet event orders (BEO) on a daily basis and make note of any changes
• Establishing the priorities each day and assign tasks to banquet kitchen staff. Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff to execute
• Taking a physical inventory of specific food items for the daily inventory and allotting leftovers to the proper places
• Providing support and training to other banquet staff (e.g., in line cooking, food preparation and dish plating)
• Ensuring the banquet area in kitchen is kept clean, tidy and sanitary. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen. Hot boxes, speed racks ect.
• Supervising all other banquet kitchen staff
• Maintain updated and accurate recipes of all dishes prepared for banquet functions. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Able to coordinate banquet production and plating with the Executive Chef or Sous Chef
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work. Work with and check with purchasing to ensure delivery of product needed for each particular event
• Communicate the kitchen needs with the Executive Chef.
• On slower banquet weeks shifts may be required to work on the line.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed