Banquet Chef

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    "requisitionDescription": "<div><p data-pasted=\"true\"><strong>BANQUET CHEF&nbsp;</strong></p><p><strong>Job Summary:</strong></p><p>Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management.</p><p>&nbsp;</p><p><strong>ESSENTIAL FUNCTIONS:</strong></p><p>1.&nbsp; &nbsp; &nbsp;&nbsp;Maintains sanitation, health, and safety standards in work areas.</p><p>2.&nbsp; &nbsp; &nbsp;&nbsp;Demonstrates strong culinary skills while maintaining control of food costs.</p><p>3.&nbsp; &nbsp; &nbsp;&nbsp;Utilize strong planning and organization skills.</p><p>4.&nbsp; &nbsp; &nbsp;&nbsp;Monitors receipt of supplies and proper storage</p><p>5.&nbsp; &nbsp; &nbsp;&nbsp;Verifies that prepared food meets requirements for quality and quantity.</p><p>6.&nbsp; &nbsp; &nbsp;&nbsp;Assist with monthly inventory, portion and waste control, and sanitation codes</p><p>7.&nbsp; &nbsp; &nbsp;&nbsp;Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service.</p><p>8.&nbsp; &nbsp; &nbsp;&nbsp;Brief the banquet kitchen staff daily about the upcoming and current functions.</p><p>8.&nbsp; &nbsp; &nbsp;&nbsp;Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef.</p><p>9.&nbsp; &nbsp; &nbsp;&nbsp;Review and update recipes and create specialty and seasonal items</p><p>10.&nbsp; &nbsp;&nbsp;Build team moral through positive feedback and training.</p><p>11.&nbsp; &nbsp;&nbsp;Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production.</p><p>12.&nbsp; &nbsp;&nbsp;Supervise and produce appealing buffet displays consistent with the needs of each event or buffet. &nbsp;</p><p>13. Collaborate with the Executive Chef in menu development and implementation of banquet menus.</p><p>14. &nbsp; &nbsp;Support the Executive Sous Chef to ensure that the kitchen operates efficiently.</p><p><br></p><p><strong>ADDITIONAL DUTIES AND RESPONSIBILITIES:</strong></p><p>1.&nbsp; &nbsp; &nbsp;&nbsp;Availability to work early mornings, evenings, weekends, and holidays (required).</p><p>2.&nbsp; &nbsp; &nbsp;&nbsp;Certification in sanitation and workplace safety regulations.</p><p>3.&nbsp; &nbsp; &nbsp;&nbsp;Practices safe food handling techniques, preparation, and cooking procedures.</p><p>4.&nbsp; &nbsp; &nbsp;&nbsp;Execute end of day closing procedures of kitchen</p><p>5. &nbsp; &nbsp; &nbsp;Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly.</p><p>5.&nbsp; &nbsp; &nbsp;&nbsp;Must be efficient, work in high volume, multitask and work well as part of a team.</p><p>6.&nbsp; &nbsp; &nbsp;&nbsp;Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.</p><p>7.&nbsp; &nbsp; &nbsp;&nbsp;Personal cleanliness is essential.</p><p>8. &nbsp; &nbsp; &nbsp;Knowledge and implementation of work place safety. &nbsp;Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.</p></div>\n",
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