Banquet Chef

Barnsley Resort

1d•Onsite

About The Position

Accelerate your culinary career and join our team as a Banquet Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Banquet Chef, you will communicates daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now!

Requirements

Minimum 2 years kitchen management experience required in both a la carte & banquet operations
Minimum 5 years cooking experience
Ability to communicate effectively with the public and other Team Members
Read, write and speak and understand English
Ability to understand financial goals and accomplish them
Ability to work extended hours when business necessitates
Meet minimum age requirement of jurisdiction

Nice To Haves

College degree or certification in culinary field/hospitality field preferred
Food/Beverage Service Worker Permit, where applicable

Responsibilities

Support and Assist the Executive Chef.
Oversee the day-to-day culinary operations in Banquets/Catering.
Train and supervise staff and monitor food quality.
Oversees all food preparation in the banquet kitchen.
Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures.
Evaluate performance, give guidance and discipline as necessary to promote quality products.
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Read and employ math skills for following recipes.
Prepare requisitions for supplies and food items for production in workstation.
Observe production flow and make adjustments in order to adhere to control procedures for cost and quality.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Approaches all encounters with guests and team members in a friendly, service-oriented manner
Provide leadership to the culinary management team
Assist the Executive Chef in all day to day operations
Ensures all purchases and requisitioned items are ordered appropriately for timely delivery
Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process
Has full understanding of each position in the kitchen and able to perform those tasks in the event of an absence
Set performance standards and monitor them regularly
Clearly communicate directions and visions in a manner which motivates and encourages colleagues
Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients
Lead by example serving as a role model; displays humility, honesty and integrity
Ensure all company policies are administered fairly and consistently
Maintain an open door policy, encourage collaborative efforts between all colleagues
Demonstrate strong business acumen ; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures
Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs
Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc.
Ensures the appropriate handling, storage, and security of all food products
Demonstrate new cooking techniques and equipment
Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus,.
Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients
Develops relationships with local merchants
Sources highest quality products and ensures competitive pricing is negotiated