Banquet Chef

Job DetailsDescription

The anticipated hiring range for this position is $100,000 to $110,000. Hiring offers will be determined based on the final candidate’s qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Banquet Chef is responsible for planning, coordinating and executing all food production and food service for Special Events. This includes but is not limited to conferences, shows, exhibitions, consulting, education, and internal and external events at both the Greystone and Copia locations of the California campus. This position also performs culinary demonstrations and leads hands-on events as required. The Banquet Chef will ensure timely and effective communication and collaboration with their department, events coordinators and other departments within the Culinary Institute of America (CIA). They are responsible for creating, cooking and serving foods of the highest order of culinary excellence, ensuring and delivering a beyond-expectation level of customer satisfaction.

ESSENTIAL RESPONSIBILITIES 

• Consults with clients to create and determine menu items with an understanding of seasonality and contemporary food design within a given budget.
• Keeps up to date on Napa Valley food trends, flavors, and preferences, as well as the latest banqueting technology, implementing it where and when it makes sense to do so.
• Builds a department that identifies, harnesses, cultivates, and encourages the unique talents of its members. Maintains a team of sufficient staff, including on-call, part-time and temp-agency staff to handle the fluctuating labor needs of the Special Events culinary team.
• Takes a lead role in identifying new hires, providing orientation and training. Provides leadership and discipline as necessary.
• Ensures Special Events culinary staff (including temporary employees) are impeccably groomed adhering to CIA standards.
• Ensures the Special Events kitchen and workspaces are maintained to CIA standards with the minimum amount of clutter.
• Performs effective and engaging culinary demonstrations that mirror the accepted professional culinary practices and techniques as taught by the CIA. Leads hands-on participation events in an encouraging, thoughtful and entertaining manner.
• Confirms that all food purchases are entered into the food ordering system a minimum of two (2) weeks in advance of when needed to ensure the purchasing department has ample time to acquire the required foodstuffs.
• Ensures all events setup is completed with a minimum of one hour to spare prior to each event and that all events are served on-time with foods at their peak of freshness/palatability.
• Maintains a food and labor cost in accordance with the expectations of the Senior Director – Food & Beverage Operations.
• Builds prep lists that are consistent, easy to follow, understandable and that result in superior craftsmanship.
• Communicates effectively and efficiently with planners, sales, banquet house staff and managers.
•  Ensures that all equipment and tools are available and in excellent condition including china, glass and silver, cooking utensils, equipment, and supplies.
•  Ensures that all food served has been checked for flavor, seasoning and temperature of the highest standard and on appropriate temperature and china.
• Supervises the organization and plate-up of foods to ensure the shortest possible delivery time of foods to guests.
• Studies and becomes deeply educated and proficient in preparing the cuisines of the Mediterranean Basin, Southeast Asia, America and Latin America.
• Ensures that dietary requirements and restrictions are noted for every event, and that alternate foods of a similar high standard are prepared and served as and when necessary.
• Educates and ensures all culinary and pastry staff practice and adhere to proper food handling and food safety.
• Any and all other duties as assigned. 

REQUIRED QUALIFICATIONS

Education:

• Two (2) year culinary certificate/degree or equivalent experience.

Experience:

• Minimum of five (5) years of culinary experience, preferably in Special Events.
• Demonstrated experience leading a fine-dining banquet department in a reputable establishment at the Executive Chef, Chef, or Sous Chef level.
• Minimum of three (3) years of supervisory experience. 

Licenses / Certifications:

• Food handler certification or ability to acquire within thirty (30) days of hire.

PREFERRED QUALIFICATIONS 

• Experience with events of up to 1,500 guests.
• Bilingual in English and Spanish languages.

REQUIRED SKILLS 

• Expert knife skills.
• Advanced level of cooking, seasoning and plating skills.
• Advanced butchery skills.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• Ability to monitor, evaluate and solve operations problems as they arrive.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Demonstrated ability to show a high level of service responsiveness to customers.
• Excellent logistical planning and delegating skills.
• Must display a high level of energy and self-motivation.
• Must have a demonstrated history of improved guest experience with measurable results.
• Proficiency in leading and managing simultaneous events. 

WORKING CONDITIONS  

• Ability to work a flexible schedule based upon business needs, including nights, weekends and holidays.
• Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 lbs. and lift up to 40 lbs. or more with assistance.

Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA).