Job Summary: The Banquet Chef will oversee the daily operations of the culinary banquet/events. They will ensure full member satisfaction through proper follow-through and communication of all details for a successful event. The Banquet Chef is the main point of contact on the culinary side for events and is fully responsible for all food during events. This position will report to the Executive Chef & Culinary Director, Nick Dostal.

Manages: Hourly Kitchen Team (Dishwashers and Cooks)  

Responsibilities

Managing

• Resolve conflicts that arise within the department including any disciplinary issues.
• Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are being met.
• Delegate tasks to the staff accordingly and within their roles.
• May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef
• Train all new and current employees on proper techniques, plating, and organization within the department
• Assist with providing a safe and comfortable work environment that is free of harassment and bullying.
• Solicit feedback and input on operational, employee, and member service
• Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.
• Be available to work beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.

Communication

• Attend all BEO meetings and communicate effectively with the Catering planning team.
• Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef, Food and Beverage Director, General Manager, Director of People & Culture, etc.
• Maintain an adequate level of personal contact with employees and Solicit feedback to improve overall restaurant operations and marketability.

Product Quality & Consistency

• Responsible for food quality and consistency of the highest possible
• Assists in creating new Banquet / Event menu items in coordination with the Executive Chef
• Oversees prep production and delegates any oversights and additions.
• Oversees line prep and production making sure cooks are organized and on
• Coordinates service, overseeing quality and consistency of all food items during
• Organizes and delegates tasks to maintain an organized, clean, and efficiently always running kitchen.
• Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.

Facility and Equipment

• Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.
• Keeps all areas of the kitchen clean and organized.
• Assist in the areas of safety, sanitary, and organization conditions of the kitchen.
• Manage and control all kitchen equipment use and upkeep.

Financial

• Helps maintain targeted departmental food
• Helps maintain targeted departmental labor
• Safely store and rotate products to reduce waste and ensure
• Adhere to portion control standards to maintain accurate food cost and
• Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.

Requirements

Skills and Qualifications

• Must maintain a current Manager Food Handler’s and Allergen Certificate
• At least 3-4 years of previous Banquet/Catering cooking experience.
• At least 3-4 years of supervising/managing experience
• Demonstrate a high level of professionalism.
• Ability to work at a fast pace, distracting environment.
• Good organizational and communication skills.
• Ability to focus and work efficiently.
• Ability to communicate effectively and professionally.

Physical Demands

• While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear.
• Must be capable of walking or standing 100% or more of a normal 8-hour work shift (10-12 hours during peak times).
• Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.
• Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
• Must be able to twist and bend along with having a full hand mobility to operate equipment in the kitchen.