Banquet Chef

THE ST JOE COMPANY•Panama City Beach, FL

4d•Onsite

About The Position

The Banquet Chef coordinates banquet food at the designated location and assists with purchasing, reviewing, storing, issuing, preparing, and presenting fresh food to meet banquet orders. The role also assists with expediting food during service. The Banquet Chef helps uphold food quality, timing, guest satisfaction, safety, sanitation, and financial standards while supporting culinary staff and banquet operations. The position works in a commercial kitchen, primarily indoors, with high temperatures, moderate to high noise, and a fast-paced, high-pressure environment during banquets and large events. Cleaning chemicals may be present; appropriate PPE is provided. Physical activity includes standing for long periods, frequent bending, stooping, reaching, kneeling, and knife work, with occasional typing and lifting up to 50 pounds.

Requirements

Sufficient education and literacy to identify and read product labels and communicate with guests.
Basic English reading, writing, speaking, comprehension, and communication skills are preferred.
Relevant culinary qualification and experience in a hotel, resort, or quality restaurant.
ServSafe certification is required, but may be obtained upon hire.
Excellent written and verbal communication skills.
Proficiency with Windows XP and Microsoft Office applications, including Word, Excel, and Outlook.
Proficient knowledge of culinary arts, restaurant kitchen operations, and basic mathematical and accounting skills.
Ability to understand and meet expectations in banquet orders.
Knowledge of local ingredients and flavor profiles and ability to construct recipes reflecting new trends.
Ability to perform consistent work to high standards, maintain discretion and guest privacy, and interact pleasantly with guests.
Detail-oriented, thorough, resourceful, and able to solve problems independently and manage stress.
Commitment to culinary and hygiene excellence and ability to lead a team.
Ability to stand for long periods; frequently bend, stoop, reach, kneel, and perform knife work; occasionally type; and lift up to 50 pounds.

Nice To Haves

Experience in a four- or five-star property is desired.

Responsibilities

Coordinate banquet food and assist with purchasing, reviewing, storing, issuing, preparing, and presenting food to meet banquet orders.
Assist in expediting food during service.
Ensure guest satisfaction by meeting food standards and addressing guest concerns promptly and efficiently.
Work cohesively as a member of the line staff using varied cooking methods to support timeliness, efficiency, and product integrity.
Uphold departmental standards for quality and timing.
Participate in cuisine innovation to reflect industry trends and guest preferences.
Provide feedback to leaders based on sales and guest preferences.
Conduct routine safety and sanitation inspections and meet applicable health and safety regulations.
Ensure food is properly labeled and dated and that storage holding and rotation techniques are followed.
Report equipment problems and maintenance issues to a supervisor.
Assist with expense management to support culinary profitability, product quality, and budget goals.
Assist with interviewing, hiring, developing, training, and evaluating culinary employees.
Help set employee goals, build team morale, motivate staff, and take corrective action when necessary.
Maintain training records, analyze service quality issues, and take steps to improve service.
Assist with labor management through scheduling, monitoring, and adjusting staffing to departmental needs.
Attend scheduled employee meetings and contribute suggestions and solutions.
Assist other departments when needed, attend required meetings, follow standard operating procedures, and perform other duties assigned by leadership.