Banquet Chef

Description:

Reports To: Executive Chef, Executive Sous Chef

Supervises: Cooks

Job Summary:

Responsible for production of all food needed for banquet functions/Private Parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef’s responsibilities during the latter’s absence.

Interaction:

Occasional Interaction with members and guests during special events. Interacts with all cooks and Banquet Captains

Working Conditions:

• Kitchen Setting
• Occasional exposure to hot and cold temperatures and inclement weather conditions
• Special Requirements:
• Must possess an outgoing personality
• Must possess honesty and integrity
• Must be courteous and tactful at all times
• Must treat others with kindness and respect
• Ability to effectively communicate to his supervisor and co-workers.
• Ability to appear for work on time
• Ability to interact well with co workers
• Ability to understand and follow posted rules and procedures
• Ability to follow directions from a supervisor

Requirements:

Essential Functions:

• Follow the schedule posted and show up to work on time
• Manages food production for banquet functions including menu planning and personnel supervision
• Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution
• Assists with production of daily specials for restaurants when requested
• Assists in the hiring, training and on-going supervision of all employees involved with banquet food production
• Establishes and maintains professional standards of conduct and appearance at all times
• Assists/relieves the Sous Chef whenever reduced banquet volume allows
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained
• Performs other special, ad-hoc duties as requested by the Executive Chef
• Assist with maintaining harmony in the kitchen and relationships with the front of the house at all times
• Acts as a supervisor in the absence of the Executive Sous Chef and Executive Chef.
• Covers dates and properly stocks all food products
• Ensures that all storage areas walk ins and reach ins are neat and cleaned on a daily basis
• Performs other duties as directed by the Executive Chef, Exec. Sous Chef or General Manager

Physical Functions:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient to communicate with members, guests, vendors, and co-workers.
• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Frequent listing objects 20-30 lbs.
• Must be able to push, pull or lift weights up to 50 lbs.
• Independent mobility through clubhouse.