Banquet Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Scottsdale, AZ

4d•Onsite

About The Position

Responsible for cost-effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state, and local regulations. The role prepares food for buffet and plated events, follows Banquet Event Orders and recipes, accommodates special requests, and maintains safe, sanitary kitchen operations. The hotel operates 24 hours a day, seven days a week, so operational demands may vary shift days, start times, and hours worked per week.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have a good working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Have basic English-language skills sufficient to understand team-member inquiries and communicate simple instructions.
Be able to understand and apply written product-labeling instructions for safe use of products and processes.
Be able to operate beverage equipment, such as a coffee maker.
Be able to move or push goods weighing up to 100 pounds using a hand cart or truck.
Have sufficient manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Be able to perform duties in extreme temperature ranges and confined spaces.
Be able to frequently twist, bend, stoop, reach, stand, walk, talk, hear, see, and smile.

Responsibilities

Prepare and cook food safely and hygienically, following food-storage, handling, and preparation requirements.
Monitor and maintain the cleanliness and sanitation of the kitchen and equipment.
Follow safety protocols for food handling and transportation, knife work, and equipment use.
Select and store quality meats, vegetables, fruits, dairy products, and grains; use leftovers effectively and control waste.
Use appropriate seasonings and a range of cooking methods, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Prepare menu-quality food from scratch for buffet and plated meals in appropriate portions, cuts, and quantities.
Prepare and present dishes according to Banquet Event Orders, recipes, and presentation standards; accommodate special requests.
Attend department meetings as scheduled and communicate professionally and positively with guests, vendors, and associates.
Report guest dissatisfaction and significant or unusual matters to a manager or supervisor.
Follow company policies and procedures and sanitary, safety, security, fire-prevention, and emergency procedures; use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss.
Write shift reports, including reports of theft, accidents, or injuries, when assigned.
Check with a manager or supervisor before leaving the work area.
Perform assigned special projects and other duties, participate in task forces or committees when requested, and assist other kitchen personnel as needed.
Maintain a neat, clean, and well-groomed appearance.
Perform related duties as requested by management.