Banquet Chef Jobs

JOB DESCRIPTIONPosition Title: Banquet Chef
Reports To: Executive Chef

Executive Sous Chef

Supervises: Banquet Cook

Classification: Exempt

Job Summary (Essential Functions):

Responsible for food production needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Executive Sous Chef with Executive Chef’s responsibilities during the latter’s absence.

Background Screening and Drug Testing which includes marijuana are required.

Education and/or Experience:

• Degree from a post-secondary culinary arts training program preferred.
• A minimum of three years in a food preparation position encompassing all phases of food preparation and kitchen operation.

Job Knowledge, Core Competencies and Expectations:

• Possess strong interpersonal, written and oral communication skills.
• Assists in preparing and interpreting the banquet event order (BEO).
• Knowledge of and ability to perform required role during emergency situations.
• Establishes and maintains professional standards of conduct and appearance.
• Understands and consistently follows food safety practices.
• Responsible for consistent use of safe work practices by all banquet staff.

Job Tasks/Duties:

• When requested, assists with production of daily specials for restaurants.
• Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
• Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
• Performs other special, ad hoc duties as requested by the Executive Chef.
• Attends Banquet Event meetings to assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Sets-up plating line for functions and assists with plating duties.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Attends departmental staff meetings.
• Assists or relieves the Executive Sous Chef or Sous Chef whenever reduced banquet volume allows.

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Paid time off
• 401(k) matching
• Vision insurance
• Dental insurance
• Food provided
• Health insurance
• 401(k)
• Referral program

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• Morning shift
• Day shift
• Night shift
• Evening shift

Weekly day range:

• Weekend availability

Work setting:

• Fine dining restaurant
• Upscale casual restaurant

Ability to commute/relocate:

• Fort Lauderdale, FL 33316: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Are you will to submit to Background Screening and Drug Testing which includes marijuana?

Experience:

• Culinary Management: 2 years (Preferred)
• Culinary experience: 3 years (Required)

Work Location: In person