Banquet Chef De Cuisine

Job Requirements

Starting Salary Rate: $80,000+ yearly PLUS Bonus Opportunity Gratuity Earnings: $10,000+ yearly

About the Role

We are seeking a skilled and driven Banquet Chef De Cuisine to lead daily kitchen operations and deliver exceptional culinary experiences for events of all sizes.

Responsibilities

• Ensures that all staff within the kitchen structure are properly trained in the performance of their job duties.
• Attends weekly BEO meetings and special event meetings.
• Effectively manages staffing levels and scheduling to match coverage to projected business volume.
• Manages labor costs and demonstrates scheduling practices that are fair to staff.
• Performs inventory and orders all supplies as required.
• Prepares menus each day, develops recipes, and prepares special menu items as required.
• Enters recipes and photos of plated food items in recipe binder.
• Schedules staff properly for each meal period.
• Maintains sanitation code adherence and provides 'satisfactory ratings' in all areas of responsibility.
• Delegates and executes duties given by the Assistant Executive Banquet Chef.
• Maintains budgeted food cost while ensuring exceptional quality standards and diversity of menu.
• Cultivates and maintains guest interest by promoting the establishment and being present in the restaurants.
• Develops special events and continuously strives to increase return visits.
• Briefs banquet kitchen staff daily about upcoming and current functions.
• Supervises and coordinates all activities of cooks and banquet kitchen staff engaged in food preparation.
• Able to coordinate banquet kitchen production and plating with the Sous Chefs and Banquet Captain.
• Establishes day's priorities and assigns production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Communicates clearly to provide staff with both verbal and written direction.
• Takes physical inventory of specified food items for daily inventory.
• Assists hotel's sales & catering or banqueting staffs with banquets, parties and other special events.
• Determines minimum and maximum stocks of all food, cooking supplies and equipment.
• Maintains inventory control procedures and ensures banquet kitchen is prepared for the following day's work.
• Manages all day-to-day operations of the banquet kitchens.
• Oversight of equipment maintenance and regular cleaning of all equipment used in the banquet kitchen.
• Ensures each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet operating and business demand.
• Maintains recipe cards, production schedules, plating guides, and photographs.
• Ensures staff prepares menu items following recipes in accordance with hotel's operating standards.
• Reviews sales and food cost with the Assistant Executive Banquet Chef to ensure the banquet kitchen is meeting budgeted costs.
• Monitors performance of banquet kitchen staff and ensures all procedures are completed to department standards.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains productivity level of all banquet cooks and supporting staff.
• Participates in staff progress and discipline procedures.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Maintains food preparation handling and correct storage standards.
• Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Ensures compliance with all applicable health codes and regulations.
• Follows proper handling and temperatures of all food products.
• Assists as needed in interviewing and hiring of team members with appropriate skills.
• Identifies developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.
• Able to plan and execute multiple banquet functions.
• Able to continually enhance the culinary experience of banquet or event guests.
• Able to perform other duties as assigned including assisting in all kitchens when needed.

Requirements

• High School Diploma or High School Equivalency Diploma required.
• Ages 21+.
• Associates degree in Culinary or related field preferred.
• A combination of education and experience may be considered.
• Must possess a minimum of five years related experience.
• Previous supervisory experience preferred.
• Must possess reading ability; schedules, menus, policies, etc.
• Must possess mathematical ability; budgets, payroll, etc.
• Must possess computer skills; Microsoft Word, Excel, MMS and Lotus.
• Must be able to operate a steamer, fryer, oven, etc.
• Must possess a valid driver’s license; transport needed equipment.
• Must be able to lift up to 75 pounds.
• Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.
• Must possess written communication skills; standard forms, documentation and data entry.
• Must be able to work in extreme temperatures; 0 to 110 degrees.
• Must be able to work under extreme noise.
• Previous experience working in a guest service area preferred.
• Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred.
• Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills.
• Must be able to work a flexible schedule to include nights, weekends and holidays.
• Must have four years of supervisory experience in banquets diverse cuisines.

Qualifications

• High School Diploma or High School Equivalency Diploma required.
• Associates degree in Culinary or related field preferred.
• Five years related experience required.
• Previous supervisory experience preferred.
• Valid driver’s license.
• Ability to lift up to 75 pounds.
• Ability to speak and understand English.
• Ability to work in extreme temperatures and under extreme noise.
• Four years of supervisory experience in banquets diverse cuisines.

Skills

• Strong leadership skills.
• Creativity in menu development.
• Keen eye for cost control and organization.
• Leadership and supervisory experience.
• Highly organized and detail-oriented.
• Effective communication skills.
• Ability to manage multiple tasks and projects simultaneously.
• Knowledge of kitchen equipment and operations.
• Ability to work in a fast-paced environment.
• Experience with banquet kitchen operations.
• Ability to develop and implement special events.
• Ability to enhance the culinary experience of banquet or event guests.
• Ability to plan and execute multiple banquet functions.

Benefits

Why choose Turning Stone Enterprises?

• Paid weekly
• Variety of schedules
• Paid time off
• Tuition assistance
• Career-building professional development
• Discounts from dining to fuel to concerts
• Team Member appreciation events
• Quality healthcare and dental benefits
• A robust 401k retirement plan
• Dealer School
• Finance Scholarship Program

Pay

$80,000+ yearly PLUS Bonus Opportunity Gratuity Earnings: $10,000+ yearly

Schedule

Flexible schedule to include nights, weekends and holidays