Banquet Chef

I.             Position

Banquet Chef

II.            Job Summary (Essential Functions)

Responsible for production of all food needed for banquet functions and 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 chef’s absence.

III.          Job Tasks (Additional Responsibilities)

• Manages food production, including menu planning and personnel supervision, for banquet functions.
• Manages food production, including menu development for buffets, Sunday brunch and other special occasions.
• Produces all soups and stocks.
• Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with banquet food production.
• Establishes and maintains professional standards of conduct and appearance at all times.
• Assists the sous chef or garde manger chef whenever reduced banquet volume allows.
• Assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Attends food and beverage staff meetings when necessary.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Responsible for consistent use of safe work practices by all banquet staff.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Sets up plating line for functions and assists with plating duties.
• Performs other special requests and duties as requested by the executive chef.
• Coordinate with purchaser amount of product needed for all banquet functions.
• Assist in employee evaluations with executive chef as pertains to banquet cooks.
• Provides direction and product to the employee meal cook.
• Communicates effectively and with respect to all employees including those who do not work in the kitchen.
• Assists in keeping walk-ins clean and organized.
• Takes notes on all events to ensure consistency year in and year out.
• Works whatever shifts needed deemed necessary by the executive chef or sous chef.

IV.          Reports to

Executive Chef, Sous Chef

V.            Supervises

All Cooks

Employment Type : Full Time

Years Experience : 5 - 10 years

Salary : $65,000 - $75,000 Annual

Bonus / Commission : Yes

Salary : $65,000 - $75,000