What are the responsibilities and job description for the Assistant Banquet Chef position at Pier B Resort?
Description
Pier B Resort does a thriving banquet business, and we have a need for an experienced and highly qualified Assistant Banquet Chef to assist our Banquet Chef in prepping and serving banquets of all shapes and sizes. Additionally, we are hoping to interview candidates for this position that also have experience in baking or as Pastry Chefs, as we would like to be able to offer in-house, fresh baked desserts.
This is an hourly position.
Duties and Responsibilities
- Working knowledge of all kitchen stations (Fry Station, Broiler Station, Sautee Station, Grill Station & Pantry)
- Checking inventory of meat & produce, on a daily basis
- Follow menu recipes & procedures with all food production
- Cook food and prepare top-quality menu items in a timely manner
- Serve items in accordance with established portions and presentation standards
- Attention to detail to ensure proper preparation and temperature of all food products
- Possesses the ability to handle any menu ranging from multiple types of buffets, to plated meals, and extends to formal dinners with multi-course, plated meals
- Assists with the preparation, ordering & execution of banquet events, sets-up, maintains and breaks down service line
- Adheres to state and local health and safety regulations; Ensures work areas and equipment are clean and sanitary
- Covers, dates and properly stocks all food production/stores leftover products that are re-usable
- Assists the Silos Executive Chef & Pier B Banquet Chef with training and overseeing the work of kitchen staff as assigned
- Maintains neat professional appearance and observes personal cleanliness rules
- Assists the team with all storage areas, walk-ins and reach-ins keeping them neat and clean on a daily basis
- Helps keep storage areas stocked and organized
Qualifications
- Minimum of 3 years of proven past experience in this position at a country club, hotel or upscale dining restaurant.
- Willing to train & learn all Pier B and Silos recipes and procedures
- Provide a valid Minnesota Food Handlers Certificate, obtain one within 30 days of date of employment
- Must have the ability to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time
- Able to move and lift up to 25 lbs without assistance
- Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required
Personal Characteristics
- Team player with attention to detail
- Positive outlook and outgoing personality
- Dedicated to meeting the expectations of Director of Food & Beverage and ownership
- Have excellent verbal communication & leadership skills
- Able to prioritize effectively and concentrate on the most critical tasks to meet each events timeline
- Willing to work various stations in the kitchen and learn as much as possible to grow as a culinarian
- Able to accept constructive criticism
- Follows through with instructions consistently and to a high standard
- Be able to solve problems quickly in a fast-paced environment
Job Requirements
- Basic reading, writing and math skills
- 3-5 years of food preparation experience.
- Prior management experience helpful
- Experience as a pastry cook very helpful
- Excellent interpersonal communication skills.
- Attention to detail.
