Senior Banquet Chef - Seattle Convention Center

Aramark•Seattle, WA

46d•$93,000 - $98,000•Onsite

About The Position

The Senior Banquet Chef at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, applies culinary techniques to food preparation, and helps manage the final presentation and service of food. The Senior Banquet Chef works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals and supporting high production, catering operations.

Requirements

Requires at least 3-5 years in a related position
Requires at least 2-3 years of post-high school education, strong preference to a culinary degree
Requires advanced culinary skills and knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems.
Requires strong verbal, reading, and written communication skills
Demonstrated food and labor cost management skills
Ablity to learn and comfortable operate computer systems and applications related to the daily operation of the culinary department
Proficiency with the Microsoft Office 365 suite

Responsibilities

Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
Assists with developing culinary team’s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success
Assists with planning, organizing, and leading team meetings and daily huddles
Estimates food consumption then requisitions or purchases food
Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals
Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
Selects and develops recipes and standardize production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Assists Executive Sous Chefs with labor scheduling and timecard management
Efficiently execute and deliver all food line products in accordance with the daily menu
Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning
Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models
Positively influence kitchen culture through effective coaching, mentorship, and recognition