Position Summary
The Banquet Chef reports directly to the Executive Chef. A Banquet Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.
The Banquet Chef is responsible for planning and directing food preparation in the kitchen for banquets. This will involve supervising some HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Banquet Chef may also be responsible for menu development, ordering, inventory, processing invoices, and scheduling alongside the Sous Chef and Executive Chef. A large portion of a Banquet Chef’s duties are technical, and they are very involved in daily production.
Job Responsibilities:
1. Productivity
-Responsible for planning and overseeing the preparation of meals for banquets and events
-Working with sales team and potential clients on menu selections
-Event prep is directed by the Banquet Chef to assure maximum productivity and to avoid waste
-Stations are set up on time with quantities reflecting projected events volume
2.Daily Station/Line Checks
-Sanitizer in all stations
-Check rotation of product
-Smell, look and taste all food items
-Consistency in prepared items (sauce, salsas, mixes, etc.)
-Verify portion size (spot check with scale)
-Quantity is determined by the daily PMIX
-Confirm stations are set and ready for service per PMIX
3. Food Handling
-Follow all food safety guidelines to ensure all food products are safe for consumption
-Adherence to all State, Federal, and local health department regulations
-Consistently monitor time and temperature of all food products
-Ensure all food specifications and recipes are followed
-Keep specification book updated and in good condition
4.Safety
-Maintain a safety-first culture in the Heart of House
-Document Guests and Employee Injury and Illness incidents
-Worker’s compensation reporting
-Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
-Responsible for overall cleanliness of the kitchen
5.Facility Repair & Maintenance
-Responsible for making repair and improvement recommendations to Executive Chef
-Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
6.Staff Training & Development
-Provide proper and detailed training for personnel based on company established criteria
-Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
-Document staff work performance including coaching and counseling
7. Communication
-Provide information necessary for employees to perform their job consistently and efficiently
-Banquets menus- explain portions, cooking methods, and presentation
-Ensure items are prepared for each station to execute events
-Feedback on daily service outlining execution and speed of service
-Evaluate HOH employees’ technique and pass along to the Executive Chef
Necessary Knowledge, Skills and Abilities
-Minimum 3-years Banquet Chef, high volume restaurant experience
-High school diploma or equivalent
-Culinary degree, AA or BA degree a plus
-Professional and proficient verbal and written communication skills
-Knowledge of Microsoft Word and Excel applications, knowledge of back-office POS operating systems and general -accounting practices
-ServSafe certification
Physical Demands
While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting. Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times. The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.
Qualifications:
-Able to work in a high energy and fast paced work environment
-Able to perform quality work efficiently with minimal supervision
-Requires a good sense of prioritization and organizational skills
-Able to multi-task while maintaining a sense of urgency
-Accuracy and high attention to detail
-Able to project a friendly and helpful attitude
-Able to work as part of a Team
-Demonstrate honesty and integrity
-Must be dependable and timely
-Able to work a flexible schedule
-Weekends, holidays and evenings required
-High standard of personal appearance and hygiene
-Possess a clear understanding of weights and measures
-Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques
Skills:
Able to lift 15-30 lbs.
Able to lift 30-50 lbs.
Shift(s):
AM/PM Shift
Full-Time
Experience Level: 3+ years
Pay Type: Hourly Pay: $24.00 – $27.00
