Banquet Chef

Role Description

The Banquet Chef is responsible for planning, organizing, and directing the work of all employees in the Banquet kitchen. In addition, will assist the Executive Chef in all aspects of day-to-day operations of the culinary department. It will include the development of all catering menus and execution of the banquet culinary department. The Banquet Chef will maintain a high level of performance consistent with the standards set in place by the Executive Chef.

General Responsibilities

• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• Manages the day-to-day operation of the banquet department, coordinate food production schedules and ensure highest level of food quality, taste, and presentation.
• Participate in actual food preparation, produce consistent high-quality food, taste and presentation, and execute events timely and consistently.
• Willing to work in varying culinary departments depending on season and business demand.
• Control food cost by training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant, and steward employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines.
• Develop custom menus for groups and special events that are appropriate in a high-end resort in Central Oregon leveraging access to local farms and artisanal producers. Ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Maintain effective communication and partnership with all departments of the resort.
• Maintain effective working relationship with food and beverage management, staff, and hotel departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Perform additional responsibilities and duties as assigned.

Skills / Traits

• Five years or more of progressive hotel Culinary and Banquet/ Events experience.
• Experience within a Forbes/AAA Four Star/Diamond resort/hotel/club is preferred.
• Expert understanding of professional cooking and knife handling skills.
• Expert understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous kitchen management/supervisory experience required.
• Professional communication skills are required.
• Ability to take direction and work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to work nights, weekends, and some holidays.
• Food Handlers Card Required