Banquet Chef

Job Description

Job Description

We are looking for passionate Banquet Chef to join our team at The FORTH Atlanta Hotel!

If you possess a passion for creating unforgettable experiences and have a keen eye for detail, along with excellent organizational and leadership skills, we invite you to apply to be a part of our team! Bring your expertise to FORTH and be a part of our commitment to delivering exceptional service to our valued clients.

Duties and Responsibilities

• Execute and oversee the production of all menu items.
• Complete understanding of work safety and emergency procedures.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow.
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Assisting with creation and execution of daily specials.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
• Assisting the chefs and coordinating with the purchaser with ordering on a daily basis.
• Assisting the chefs with the scheduling on a weekly basis.

Fiscal Responsibility

Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.

Assisting reviewing monthly profit and loss statement and acts on all variances.

Qualifications

Minimum 3-4 years professional hospitality leadership experience in a similar environment

Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.

Competent in fabricating all meat, fish and poultry.

Understand the differences and uses of all herbs and types of seasonings.

Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

Understand, and have the ability to train, on all basic cooking methods : braising, poaching, roasting, steaming, sauté, grilling, blanching.

Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others..

Management certified according to state health department criteria procedures.

Benefits :

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply.

Disclaimer : The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.