Banquet Chef
About The Position
Your passion for food and creativity shines through as you craft exceptional dishes for large events and Special occasions, Whether it's wowing brides at weddings or impressing corporate meeting planners, you thrive in the dynamic world of banquets and events. As a key member of the culinary leadership team, you take pride in creating memorable dining experiences while mentoring and developing your team. Your culinary expertise, combined with your ability to inspire others, ensures every events is a success. In the role of Banquet Chef, you will Be a Mentor - work with the cooks, trainees and support staff to deliver the guest's vision for their event. Help train and develop them to make great food in quantity. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Executive Chef's absence if requested. Be a Sponge - learning and utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen - scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience in our banquet department. Be a Safety & Security Agent - follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
Requirements
- At least 3 years of progressive experience in food & beverage (culinary) with specific experience in pastry and garde manager preferred
- Relevant college coursework also preferred
- Fully experienced in use of various pieces of kitchen equipment
- Physical requirements include the ability to perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
- The ability to stand for long periods of time without sitting or leaning
- The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels
- Near Vision - The ability to see details at close range
- Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required
- Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English
Responsibilities
- work with the cooks, trainees and support staff to deliver the guest's vision for their event
- Help train and develop them to make great food in quantity
- Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely
- Be in charge in the Executive Chef's absence if requested
- learning and utilizing new culinary techniques, skills and recipes
- what is takes to manage people
- the various financial responsibilities of the kitchen - scheduling, budgeting, ordering, etc
- Oversee the safe production, preparation and presentation of food that will ensure a great guest experience in our banquet department
- follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
