Banquet Chef

SAPHIRE EVENT GROUP LLC•Freetown, MA

5d•Onsite

About The Position

This is a multi-functional position with the purpose of executing all food preps, cooking, and plating of dishes in a timely and high-quality manner. The role involves assisting with the coordination and supervision of utility staff, communicating with Event Managers regarding event timelines, and referring to daily prep lists for assigned duties. The Banquet Chef is responsible for all food preparations, cooking, and plating of appetizers and stationary displays, producing high-quality dishes that follow established menus and recipes. This role also includes completing opening and closing checklists, assisting with kitchen closing tasks such as cleaning and organizing food storage areas, and operating basic kitchen equipment properly. The Banquet Chef must promptly report equipment and food quality problems to the Executive Chef, report product shortages, and maintain hygiene and food safety standards throughout all stages of food preparation. Additionally, the position requires monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas, performing basic cleaning tasks, attending employee meetings, and adhering to the company's code of ethics and policies.

Requirements

High school diploma or general education degree (GED).
Minimum of 2 years working in a kitchen.
Must be ServSafe certified.
Good organizational skills.
Must speak English.
Excellent ability to communicate.

Nice To Haves

Assisting in running teams to execute food preps, cooking, and plating.

Responsibilities

Executing the timeline for all food preps, cooking, and plating while maintaining quality.
Assisting with the coordination and supervision of Utility Staff.
Working and communicating with Event Managers regarding event timeline.
Referring to daily prep list at the start of each shift for assigned duties.
Handling all food preparations, cooking, and plating of appetizers and stationary displays.
Producing high-quality dishes that follow the established menu and recipes.
Completing opening and closing checklists.
Assisting others in closing the kitchen including cleaning and organizing all food storage areas.
Proper cleaning and operation of basic kitchen equipment (i.e.; slicers, tilt skillets, steamers, mixers, etc.).
Promptly reporting equipment and food quality problems to the Executive Chef.
Reporting product shortages on the Chef board.
Maintaining hygiene and food safety standards in all stages of food preparation, starting with the ingredients and ending with the finished dish.
Monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas.
Performing basic cleaning tasks as needed.
Attending all scheduled employee meetings and bringing suggestions for improvement.
Performing all critical tasks in a manner that complies with the SEG code of ethics and collaborating with all Directors and Managers on increasing awareness of SEG standards of professionalism.
Participating in and supporting the application of all SEG policies, protocols, and procedures.