Banquet Chef ("Chef de Banquetes")

Azul Hospitality•Portland, OR

2d•$19 - $20•Onsite

About The Position

The Banquet Chef plays a vital role in our kitchen. Essentially, the Banquet Chef is responsible for planning and directing food preparation in our event kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Banquet Chef prepares all food items for banquet events and other hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

Requirements

Organizational and time management skills
Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware and bakeware
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Food Handlers certification based on state requirements.
All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.

Nice To Haves

Sous chef experience (1-2 years)
Catering experience a plus

Responsibilities

Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, implementation of policies and procedures, cost controls and overall profitability.
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up station with predetermined requirements to service all functions.
Assist with menu development.
Train and oversee kitchen staff on how to prepare menu items.
Uphold plating and portioning standard.
Plan for event staffing needs.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain and enforce proper SSOP (sanitation standard operating procedures), health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
All other duties assigned by Executive Chef.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.