Banquet Chef

Responsibilities

• Aids in determining food presentation and creates decorative food displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily Banquet Event Order production needs.
• Fulfills proper handling and maintains correct temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including menu development, pricing, tracking and ordering.
• Manages food quantities and plating requirements for all banquet functions.
• Plans food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations and flavor.
• Supports procedures for food & beverage portion and waste controls.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Manages to achieve or exceed budgeted goals.

Qualifications

• Minimum 2 year culinary degree required, three – four year degree preferred.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Minimum two years experience as Sous Chef or equivalent role.
• Pastry experience a plus.