Banquet Chef

Timberline•Government Camp, OR

2d•$25 - $28•Onsite

About The Position

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

Requirements

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.

Responsibilities

Supervise production and planning of all banquets and buffets.
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.