Banquet Chef

Essential Job Functions:

• Responsible for Club’s banquet operation to include, but not limited to, preparation and/or supervise preparation of all banquet foods.
• Maintain complete knowledge of all banquet menu items and their preparation as well as special member favorites
• Works in a clean sanitary manner and sets and example of professionalism.
• Regularly cleans and supervises the cleaning of the main kitchen and anywhere banquets are prepared and served.
• Document all new recipes
• Periodically assist the Executive Chef and the Executive Sous Chef with monthly inventories, pricing, banquet menu planning, cost controls, requisitioning food, etc.
• Schedule and assign production tasks
• Make recommendations to Executive Chef and Executive Sous Chef any recommendations of unscheduled maintenance, repairs or upkeep of equipment and other areas of the restaurants
• Call in maintenance work orders
• Perform some administrative tasks as required
• Assume complete control of the banquet kitchen in the absence of the Executive Chef and the Executive Sous Chef
• Work with the Executive Chef on supervision and development of employees, ensuring that they maintain a productive and positive attitude and follow sanitation and safety procedures
• Consistently maintain standards of quality, costs, eye appeal and flavor of foods