Job Overview
Employment Type
Full-time
Compensation
Salary
Range $53,900.00 - $81,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
We are a distinguished culinary establishment specializing in high-volume banquet and catering services. Renowned for delivering exceptional dining experiences, we cater to a wide array of events including banquets, receptions, and off-site catering. Our dynamic operation also includes a bustling café that offers a variety of fresh cold salads, wraps, pastries, and other delectable items. At the heart of our success is a commitment to quality, innovation, and excellence in food preparation and service.
We are currently seeking a skilled Banquet Chef to lead and manage our banquet kitchen. This pivotal role involves overseeing the production of diverse culinary offerings ranging from hot savory dishes and cold garde manger items to canapés, desserts, and reception items. The Banquet Chef will play a crucial role in ensuring the consistent quality of food and customer satisfaction across all events, whether on-site or off-site. This position requires a seasoned culinary professional with at least five years of experience in a high-volume banquet kitchen, demonstrating expertise in managing large-scale food production.
The Banquet Chef will supervise and train kitchen staff, including the Chef de Partie and cooks, fostering a positive and collaborative working environment. Responsibilities include developing training programs to enhance team skills, ensuring high culinary standards, and maintaining an organized, clean kitchen workspace. Attention to detail in all aspects of food preparation, presentation, and hygiene is paramount.
In addition to kitchen management, this role entails close collaboration with the Executive Chef to design innovative menus that cater to a variety of client needs and dietary requirements. The Banquet Chef will also be responsible for coordinating staff schedules and logistics for both on-site banquets and off-site catering events, ensuring seamless execution and exceptional service.
A strong emphasis will be placed on inventory control, food cost management, and adhering to budgetary guidelines. The Banquet Chef will oversee the stewarding department to maintain sanitation standards and efficient dishwashing practices. This leadership role demands excellent organizational, communication, and team-building skills to effectively manage multiple tasks in a fast-paced culinary environment.
This is an exciting opportunity for a dedicated culinary professional to take on a leadership position within a respected banquet operation, contributing to memorable dining experiences and the continued success of our culinary team.
We are currently seeking a skilled Banquet Chef to lead and manage our banquet kitchen. This pivotal role involves overseeing the production of diverse culinary offerings ranging from hot savory dishes and cold garde manger items to canapés, desserts, and reception items. The Banquet Chef will play a crucial role in ensuring the consistent quality of food and customer satisfaction across all events, whether on-site or off-site. This position requires a seasoned culinary professional with at least five years of experience in a high-volume banquet kitchen, demonstrating expertise in managing large-scale food production.
The Banquet Chef will supervise and train kitchen staff, including the Chef de Partie and cooks, fostering a positive and collaborative working environment. Responsibilities include developing training programs to enhance team skills, ensuring high culinary standards, and maintaining an organized, clean kitchen workspace. Attention to detail in all aspects of food preparation, presentation, and hygiene is paramount.
In addition to kitchen management, this role entails close collaboration with the Executive Chef to design innovative menus that cater to a variety of client needs and dietary requirements. The Banquet Chef will also be responsible for coordinating staff schedules and logistics for both on-site banquets and off-site catering events, ensuring seamless execution and exceptional service.
A strong emphasis will be placed on inventory control, food cost management, and adhering to budgetary guidelines. The Banquet Chef will oversee the stewarding department to maintain sanitation standards and efficient dishwashing practices. This leadership role demands excellent organizational, communication, and team-building skills to effectively manage multiple tasks in a fast-paced culinary environment.
This is an exciting opportunity for a dedicated culinary professional to take on a leadership position within a respected banquet operation, contributing to memorable dining experiences and the continued success of our culinary team.
Job Requirements
- Minimum of 5 years of experience in a banquet kitchen
- Proven supervisory or managerial experience in a culinary environment
- Strong culinary skills in hot and cold food preparation garde manger baking and pastry
- Knowledge of food safety sanitation standards and HACCP guidelines
- Ability to work efficiently in a fast-paced environment managing multiple tasks
- Excellent leadership and communication skills
- Experience in inventory and cost management
Job Qualifications
- Minimum of 5 years of experience in a banquet kitchen with expertise in high-volume food production for events and off-site catering
- Proven experience in a supervisory or managerial role within a culinary environment
- Strong culinary skills including hot and cold food preparation garde manger baking and pastry experience
- Excellent knowledge of food safety sanitation standards and HACCP guidelines
- Ability to manage multiple tasks in a fast-paced environment ensuring efficiency quality and timeliness
Job Duties
- Oversee all culinary operations within the banquet kitchen including on-site banquets off-site catering events and café supply production
- Manage and train culinary staff including Chef de Partie cooks and other kitchen personnel fostering a positive and collaborative work environment
- Develop training programs to enhance skills maintain quality standards and encourage growth within the culinary team
- Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events
- Collaborate with the Executive Chef to create and refine menus for banquets receptions and off-site catering ensuring a variety of offerings and a high standard of presentation
- Develop unique and innovative recipes including hot entrees cold dishes canapés and desserts that meet client expectations and dietary requirements
- Plan and execute seasonal and event-specific menus considering budgetary guidelines and food cost control
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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