Immediate position available for Professional Banquet Chef with a minimum of 5 years high volume Banquet and Catering kitchen management experience.
Coordinate and prepare cuisine with prep staff for private events (Weddings, Rehearsal Dinners, Showers, Birthdays, Funeral Luncheons, Memorials etc.) and Sunday Brunch business in the second-floor catering kitchen. Majority of events are buffet style with occasional plated meals.
Essential Duties and Responsibilities:
Ensure food quality, presentation, serving temperatures, and portion control. Maintain waste control logs.
Work with Executive Chef to purchase product for weekly brunch and scheduled catering events.
Receive and inspect product and supplies for quality and quantity and rotate inventory appropriately.
Ensure food handling sanitation standards are adhered to. Oversee that kitchen equipment is cleaned and maintained /notifying management if repairs or replacement are required.
Supervise and train hourly kitchen associates, staying within the allocated labor budget as well as interviewing, scheduling, and participating in employee reviews.
Select and develop banquet recipes and menus.