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in Essex, VT
Banquet Chef - Full-time
•27 days ago
Estimated Pay | $25 per hour |
---|---|
Hours | Full-time |
Location | Essex, Vermont |
Compare Pay
Estimated Pay We estimate that this job pays $25.21 per hour based on our data.
$18.4
$25.21
$30.95
About this job
Description:
ESSENTIAL FUNCTIONS:
- Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
- Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies.
- Promote teamwork between kitchen and banquet kitchen.
- Consult with the Executive Chef on daily and weekly banquet forecast and special functions.
- Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions.
- Responsible for the care and cleanliness of all kitchen equipment.
- Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function.
- Supervise and train staff.
- Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature.
- Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf.
- Check walk-in for leftover food items to ensure their proper rotation and usage.
- Complete all food transfers and deliver to Executive Chef's office.
- Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef.
- Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
MARGINAL FUNCTIONS:
- Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef.
- Assist in other areas of the kitchen as needed.
- Develop and maintain ongoing education programs for sanitation and safety.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
- High school diploma or equivalent.
- Three to five years culinary experience in a multi unit hotel or conference center.
- Previous experience supervising a staff of fifteen or more employees.
- Three years culinary training.
- Knowledge of culinary departments.
- Good working knowledge of basic accounting.
- Creative, innovative and assertive personality.
- Excellent communication skills.
BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.
Requirements:PI5617c90a737f-29952-33019058