Job description

Essential Duties and Responsibilities of a Banquet Chef

• Oversees the work of the banquet kitchen staff.
• Takes orders from the executive chef.
• Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.
• Assists with training of newly hired kitchen staff.
• Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
• Participates in employee evaluations and necessary disciplinary actions.
• Develops menus based on client specifications and contracts.
• Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
• Supervises junior cooks and other members of the kitchen staff.
• Ensures that all standards of safety are strictly observed.
• Monitors the quality of the banquet meal during the event.
• Evaluates client satisfaction.
• Looks for ways to save the facility money while still providing top quality products and services for clients.
• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated.

Required Knowledge, Skills and Abilities

• Must have the ability to multi-task while remaining focused on the goal.
• Must have excellent verbal communication and leadership skills.
• Be able to express creativity through food selections, preparation and presentation.
• Must be detail oriented.
• Must have the ability to remain calm in high stress situations.
• Be able to solve problems quickly under pressure.
• Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around.

Education and Experience

• High school diploma or equivalent.
• Several years’ experience in the food industry, food production and supervision of kitchen staff.

Work Environment

• Must be able to work in hot kitchen, in fast paced environments and in demanding situations.
• Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.
• Must be able to work weekends and holidays as these are common times for banquets.
• Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
• Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.

Job Type: Full-time

Pay: $16.00 - $18.00 per hour

Physical setting:

• Fine dining restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Columbiana, OH 44408: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 5 years (Required)
• Cooking: 4 years (Required)

Work Location: One location

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