Banquet Chef, Culinary

Position Overview

The Banquet Chef is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to the BSRG standards to meet and exceed guest expectations.
• Understand budget guidelines and profit and loss (P&L); control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Collaborate with the Banquet Manager to confirm the number of guests attending and assure the budget and quantity of food is appropriate.
• Provide accurate and up-to-date recipes and cost sheets for all banquet menu items.
• Work together to determine the preparation and serving times throughout the event.
• Oversee the kitchen equipment, food preparation, and cooking techniques to assure the kitchen staff is aware of the preparation and cooking process for the items on the banquet menu.
• Respond to Banquet Manager and customer concerns.
• Create positive customer relations through proactive interactions with team members, guests, and suppliers.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.

Personal Attributes

• Highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit.

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• Two years’ experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
• One to three years’ supervisory experience required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers Card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Physical Demands

• Frequent hand washing is required.
• The employee must be able to occasionally lift and/or move up to 50 pounds.
• The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment.