Banquet Chef

Pyramid Global Hospitality

1d•$75,000 - $80,000•Onsite

About The Position

Pyramid Global Hospitality is seeking an admirable Banquet Chef to lead and inspire kitchen curators in the creation of culinary masterpieces at OKANA Resort and Indoor WaterPark. This role involves menu design, staff training, collaboration with events management, optimizing staff productivity, and providing support where needed. The Banquet Chef will ensure all food meets the highest quality standards and is served on time, plan menus and design plating presentations, coordinate and assist kitchen staff, and train them on menu items. Responsibilities also include stocktaking, placing orders, enforcing safety and sanitation best practices, creating new recipes, staying updated on industry trends, and incorporating feedback for improvements. OKANA Resort & Indoor Waterpark is a unique setting located along the Oklahoma River, offering a dynamic indoor waterpark, over 400 guest rooms, diverse dining options, and extensive event spaces.

Requirements

5+ years in a similar position
In-depth knowledge of food principles and best practices
Passion for creating incredible food that delights and attracts guests
Excellent communication skills and leadership qualities
Ability to thrive in a high-pressure environment
Creative, innovative thinking
Exceptional standards for cleanliness, health, and safety
Experience managing inventories and stocktaking
Available to work on-call, shifts, after hours, over weekends, and on holidays
Experience managing a team of curators in a high-volume environment
Creative, with a passion for great food and excellent service

Responsibilities

Ensuring all food meets the highest quality standards and is served on time.
Planning the menu and designing the plating presentation for each dish.
Coordinating kitchen staff and assisting them as required.
Training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.
Creating new recipes as needed to regularly update the menu.
Keeping track of new trends in industry.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.