Job Title: BANQUET CHEF
Department: Food and Beverage
Reports To: Director of food and Beverage
Rate of Pay: Commensurate with experience
Shift: Schedule dictated by business needs.
Incumbent must be available 7 days/week. Monday through Sunday, Weekends and
Holidays required, minimum 5 days/week, average 50+ hours
Full-Time, Year Round Position
Status: Management /Salaried
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Accurate execution of all Catering functions.
Training of all Kitchen staff
Scheduling of all Kitchen staff
Produce orders for all banquet functions
Ordering and requisition of all banquet products
Creating recipes for all banquet and catered functions
Cleanliness of kitchen
Weekly inventories
Rotation of food and food products to maximize company profitability
Holiday buffet menu planning and execution
Seasonal menus for breakfast, lunch, dinner, breaks and receptions.
Seasonal menus planning and execution.
Special menu planning and execution.
Costing of all banquet menus.
Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training