What are the responsibilities and job description for the BM-Banquet Chef position at Boyne Mountain Resort?
Overview:
As a Banquet Chef you are responsible for assisting the Executive Chef as required with all areas of banquet food production. The Banquet Chef will also prepare and execute all banquet food functions as determined by the Executive Chef and Food and Beverage management team, as well as ensure and serve a high quality product to all Boyne Mountain guests. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!
"Work Where You Love To Play!" at Boyne Mountain Resort.
Responsibilities:
As a Banquet Chef you are responsible for assisting the Executive Chef as required with all areas of banquet food production. The Banquet Chef will also prepare and execute all banquet food functions as determined by the Executive Chef and Food and Beverage management team, as well as ensure and serve a high quality product to all Boyne Mountain guests. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!
"Work Where You Love To Play!" at Boyne Mountain Resort.
The Banquet Chef's typical job functions include:
- Acting as Sous Chef of Boyne Mountain Resort as needed, or in the absence of the Executive Chef or Executive Sous Chef
- Working in the kitchens of all F&B outlets as assigned to insure food consistency and quality are prioritized, helping mentor and train culinary team members
- Supervising culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production
- Coordinating team member scheduling, record daily attendance, inventory control paperwork, and any other paperwork as required by Executive Chef(s)
- Using ServSafe guidelines to maintain sanitation standards for all food production and “back of house” areas, having a working knowledge of HACCP planning guidelines
- Working with Executive Sous Chef and Executive Chef as needed with purchasing, receiving and storage of food and supplies
- Possessing knowledge of all Classical cooking methods and be able to prepare food for breakfast, lunch, dinner, receptions, buffets, room service, catering, and banquets according to standard recipes and as specified on a BEO to ensure consistent quality of product to the guest
- Supervising the preparation and execution of all banquet and catering food in a productive and timely manner
- Using culinary mathematical skills and formulas as necessary to order food products, understand & scale recipes, culinary measurements, requisition amounts and portion sizes
- Knowing and practicing “Classic” Culinary techniques and mentors all cooks to do the same
- Possessing ability to completely set up and decorate a theme buffet with all the necessary foods, equipment and proper attention to detail
- Monitoring all function sheets in Chef’s office & reservations at host stand on a daily basis, and be aware of special events and plan accordingly
- Assisting Executive Chef in banquet menu and recipe planning, costing, modifications, and quality evaluation
- Adhering to company and departmental policies and procedures, and communicate to F&B staff to ensure all are consistently applied, attending all scheduled F&B meetings, meeting with guests and/or potential clients to execute food tastings and discuss or plan food related events
This position may be for you if:
- You possess an Associate's degree (A.A.) or equivalent from two-year College or technical school; or three to five years related experience and/or training; or equivalent combination of education and experience
- You have a working knowledge of business software, Internet ordering software and Excel spreadsheets required
- You possess current Driver’s License, and either possess current ServSafe food and alcohol certification, or be able to obtain ServSafe certification upon hire
