What are the responsibilities and job description for the Banquet Chef position at Drumlins Country Club?
Overview
We are seeking a talented and passionate Banquet Chef to join our culinary team. The ideal candidate will have a strong background in food production and a commitment to delivering exceptional dining experiences. As a Banquet Chef, you will play a vital role in preparing high-quality meals for various events, ensuring that every dish meets our standards of excellence. This position requires a blend of culinary skill, creativity, and the ability to work efficiently in a fast-paced environment.
Experience
- Proven experience as a chef in a banquet setting is preferred.
- Strong knowledge of food handling, safety, and sanitation practices.
- Familiarity with catering operations and restaurant management principles is advantageous.
- Ability to work effectively under pressure while maintaining attention to detail.
- Excellent communication skills and a team-oriented attitude are essential.
- A passion for culinary arts and commitment to delivering high-quality food production.
- Degree from a post-secondary culinary arts training program preferred
- A minimum of four years in a food preparation position encompassing all phases of food preparation and kitchen operation
Job Knowledge, Core Competencies and Expectations
- Responsible for consistent use of safe work practices by all banquet staff.
- Understands and consistently follows food safety practices.
- Establishes and maintains professional standards of conduct and appearance.
- Assists in preparing and interpreting the banquet event order (BEO).
- Possess strong interpersonal, written and oral communication skills.
- Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
Responsible for food production needed for banquet functions and private parties. . Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef’s responsibilities during the latter’s absence.
Job Tasks/Duties
- Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
- Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
- Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
- Attends departmental staff meetings.
- Serves on the Banquet Function Committee to assist in the planning of food-related aspects of each special event.
- Assures that food quality standards and predetermined costs are attained on all banquet functions.
- Sets-up plating line for functions and assists with plating duties.
- Performs other special, ad hoc duties as requested by the Executive Chef.
- When requested, assists with production of daily specials for restaurants.
- Assists or relieves the Sous Chef whenever reduced banquet volume allows.
Licenses and Special Requirements
- Food safety certification.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment
Job Type: Full-time
Pay: From $22.00 per hour
Expected hours: 32 – 55 per week
Benefits:
- Health insurance
- Paid time off
Supplemental Pay:
- Overtime pay
Ability to Commute:
- Syracuse, NY 13224 (Required)
Ability to Relocate:
- Syracuse, NY 13224: Relocate before starting work (Required)
Work Location: In person
Salary : $22