Inn Banquet Demi Chef - Flex

Job Description

The starting pay range for this position begins at $22.50/hour and is based on the level of qualifications and relevant experience above the minimum requirements. Flex Status: a position working 20-29 hours per week (between 1000 - 1559 hours per year).

The Banquet Demi Chef will be responsible for assisting the Head Banquet Chef with daily operations of the banquet department including supervision, quality control, accountability and profitability. This position requires good leadership skills and will have a complete understanding of all the banquet operations at the Inn. The assistant banquet chef will manage the operation in the banquet chef’s absence and will need sound organizational and communication skills. In addition, this position requires provision of general support and assistance to the department, leadership, and company.

Requirements:

• High school diploma. Additional training, and/or industry certifications are strongly preferred. Two/four-year culinary degree preferred.
• At least three (3) years of related culinary experience in a full-service restaurant, preferably in a banquet/fine dining setting. Equivalent combination of education/experience may be considered. Ideal candidate will have had similar experience in multi-unit hotel/resort setting.
• Demonstrated commitment to delivering world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.
• Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn Biltmore systems and protocols.
• Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication and cooking methods.
• Solid planning/organizational skills; can multi-task and prioritize work, adapt, and has keen attention to detail with focus on service and quality.
• Excellent interpersonal and written/verbal communication skills; ability to convey information clearly, concisely, and effectively.
• Proactive, exercises good judgment; anticipates and troubleshoots, problem solves.
• Professional; represents the company in a manner consistent with standards.
  
  

Physical Requirements:

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time.
• Exposure to smoke, fumes, chemicals, and other particulates.
  
  

Essential Job Duties:

• Set the example for cleanliness and organization.
• Maintain sanitation of all equipment and ensure it is in safe working order
• Clean and organize all coolers and walk-ins for next shift.
• Possess the ability to multi task.
• Maintain an organized work environment
• Practice proper food storage, rotation and dating of all food items.
• Responsible for communicating effectively with co-workers, management and service
  
  

staff members.

• Cross-train on all lines to provide back up assistance as needed.
• Work closely with the banquet chef and executive chef to develop menus, plating
  
  

designs and station set up.

• Assist chef with managing and leading the team through the day’s assignments.
• Ensures all items are properly prepared, garnished, and consistently presented to quality standards.
• Staff supervision and performance management.
• Quality control for products and services.
• Training and development of staff.