What are the responsibilities and job description for the Banquet Chef position at Fearless Restaurants?
About Us:
We are part of Fearless Restaurant Group, a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ.
We believe in a workplace built on loyalty and respect, where talent, teamwork, resources, and opportunity define us. We prioritize excellence in our operations to ensure a safe, professional, functional, and productive work environment for our employees.
As we continue to grow, we are seeking a skilled and reliable Banquet Chef to join our team.
Job Description
A high-end banquet chef oversees the culinary operations for banquets and large events in upscale establishments such as luxury hotels, resorts, or high-end catering companies.
Key Responsibilities
Menu Development: Design innovative and high-quality menus tailored to the specific needs and preferences of clients. Create seasonal menus showcasing the finest ingredients and culinary techniques.
Food Preparation: Oversee the preparation, cooking, and presentation of all banquet dishes. Ensure that food is cooked to perfection and plated beautifully, adhering to high standards of quality and presentation.
Kitchen Management: Manage and coordinate all activities in the banquet kitchen, including staff scheduling, inventory management, ordering supplies, and maintaining kitchen hygiene and safety standards.
Team Leadership: Lead and motivate a team of culinary professionals, including chefs, cooks, and kitchen assistants. Provide guidance, training, and mentorship to ensure that all team members perform at their best.
Event Coordination: Collaborate closely with event planners, catering managers, and other departments to ensure seamless execution of banquets and events. Coordinate food service timing, staffing requirements, and special dietary requests.
Quality Control: Maintain strict quality control standards throughout the food preparation process, from ingredient selection to final plating. Conduct regular tastings and inspections to ensure consistency and excellence in every dish.
Cost Management: Monitor food costs and labor expenses to ensure profitability while maintaining high-quality standards. Implement cost-saving measures without compromising on quality or guest satisfaction.
Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source the freshest and highest-quality ingredients. Negotiate pricing and contracts to secure the best deals for the establishment.
Adherence to Regulations: Ensure compliance with all health, safety, and sanitation regulations governing food handling and preparation. Uphold industry standards and best practices to maintain a safe and hygienic kitchen environment.
Qualifications
Proven experience as a banquet chef or executive chef in high-end restaurants, hotels, or catering companies.
Culinary degree or equivalent certification from a recognized culinary institution.
Strong culinary skills and creative flair, with a passion for creating exceptional dining experiences.
Excellent leadership and communication skills, with the ability to motivate and inspire a team.
Detail-oriented and organized, with the ability to multitask and prioritize in a fast-paced environment.
Knowledge of food cost control, menu planning, and kitchen management techniques.
Familiarity with industry trends, culinary techniques, and international cuisines.
Valid food handler's permit and/or other relevant certifications.
Flexibility to work evenings, weekends, and holidays as required by the demands of the job.
