Banquet Chef

We are looking to add a Banquet Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore takes great pride in selecting individuals that help us to achieve our resort's mission. 

A Banquet Chef is responsible for overseeing the preparation, cooking, and presentation of food for large-scale events such as banquets, weddings, conferences, or corporate gatherings. They work within the culinary team to ensure that meals are prepared according to the event’s needs and are of the highest quality. The Banquet Chef plays a critical role in managing kitchen operations, maintaining cleanliness, and adhering to health and safety regulations.

Key Responsibilities:

1. Menu Planning and Development:

o Collaborate with event planners or clients to create custom menus based on the theme, dietary preferences, and special requests.

o Design and organize banquet menus, considering both food variety and dietary restrictions.

o Ensure menus are cost-effective and use seasonal ingredients to enhance the dining experience.

2. Food Preparation and Cooking:

o Oversee the preparation and cooking of food for large groups, ensuring meals are of the highest quality and consistency.

o Supervise kitchen staff to ensure all dishes are prepared according to recipes and safety standards.

o Ensure food is served at the proper temperature and presentation standards.

3. Kitchen Management:

o Manage a team of kitchen staff, including sous chefs, line cooks, and prep cooks, ensuring efficient workflow during events.

o Delegate tasks to staff members, ensuring all responsibilities are carried out effectively and on time.

o Monitor food inventory, ordering supplies as needed, and ensuring the kitchen is fully stocked.

4. Quality Control and Safety:

o Maintain strict adherence to food safety and sanitation standards, ensuring a clean and safe kitchen environment.

o Regularly check that the food is properly prepared, cooked, and presented.

o Manage proper food storage and ensure food waste is minimized.

5. Event Coordination:

o Work closely with event planners and coordinators to ensure the smooth execution of food-related aspects of the event.

o Adjust meal preparation to accommodate last-minute changes or dietary requests.

o Oversee the timing of food service, ensuring meals are served on schedule.

6. Staff Training and Development:

o Train kitchen staff on food preparation techniques, safety standards, and presentation.

o Provide feedback and coaching to improve staff skills and ensure quality standards are met.

o Maintain a positive and efficient work environment, motivating the team to perform at their best.

7. Budget and Cost Control:

o Manage food costs by ensuring waste is minimized and ingredients are used efficiently.

o Ensure that the banquet food preparation remains within the allocated budget while maintaining quality.

8. Client Interaction and Satisfaction:

o Interact with clients or their representatives to discuss menu options and preferences.

o Ensure customer satisfaction by exceeding client expectations with the quality and presentation of the food.

Skills and Qualifications:

· Experience: At least 3-5 years of experience in a high-volume kitchen or catering environment, with previous experience in banquet or event catering preferred.

· Culinary Skills: Strong knowledge of food preparation, cooking techniques, and presentation, especially for large-scale events.

· Leadership: Ability to manage and lead a kitchen team effectively, ensuring smooth operations.

· Organization: Excellent organizational skills with the ability to multitask and work under pressure, especially during large events.

· Attention to Detail: Strong eye for presentation and ensuring high-quality food is consistently delivered.

· Communication: Effective communication skills to collaborate with kitchen staff, event planners, and clients.

· Health and Safety Knowledge: In-depth understanding of food safety and sanitation standards.

· Creativity: Ability to develop unique, appealing menus for different events and clientele.

Physical Requirements:

· Ability to stand for long periods and lift up to 50 lbs.

· Manual dexterity and the ability to handle sharp knives and other kitchen equipment.

· Capacity to work in a fast-paced and sometimes stressful environment.

Work Environment:

· Typically works in a commercial kitchen, banquet hall, or event venue.

· Often required to work evenings, weekends, and holidays depending on event schedules.

· May need to travel to various event locations

Benefits:

• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• 401(k)
• Short Term Disability 
• Free Associate Parking
• Free Meal for every shift worked
• 25% Discount on Resort Outlets
• Hotel Discounts with OPL
• Friends and Family Discount

This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission.

The company also conducts post-offer employment verification, motor vehicle, and criminal background checks. 

We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.