Job Title: Banquet Chef

Department: Culinary

FLSA Status: 

Reports to: Executive Chef

Summary: Prepares banquet and catering meals for events from 10 people to 700 people. Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking meals by performing the following duties.

Duties and Responsibilities include the following.  Other duties may be assigned.  

• Prepares or directly supervises the daily preparation of soups, sauces and specials.

• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Assumes responsibility for kitchen along with the Sous Chef, in absence of Executive Chef.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

• Gives instructions to cooking personnel in fine points of cooking, maintaining standards of quality, cost, eye appeal and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

• Makes recommendations for maintenance, repair and upkeep of the kitchen, equipment and other areas of the club.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Associates Degree and two to four years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read, analyze, and interpret the most complex documents.  Ability to respond effectively to the most sensitive inquiries or complaints.  Ability to write speeches and articles using original or innovative techniques or style.  Ability to make effective and persuasive speeches and presentations on controversial or complex topics to top management.

Math Ability:

Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations. Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis.

Reasoning Ability: 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates and Licenses: 

Food Handlers Safety Certificate

Supervisory Responsibilities: 

Manages employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts and extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather) and risk of electrical shock.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.