Job Description
Job Description
Our head banquet chef oversees the planning, preparation, and execution of food for our events and restaurant, managing kitchen staff and ensuring high-quality meals are delivered on time and within budget. Thisrole involves menu planning, kitchen and staff management, and maintaining food safety and quality standards.
Key Duties and Responsibilities
Food Preparation & Presentation: Prepare food for service, ensuring that all prepared food meets the highest standards
Staff Management: Supervise, schedule and coordinate kitchen staff to guarantee smooth kitchen operations.
Leadership: Train and mentor a skilled culinary team
Kitchen & Equipment Management: Ensure that kitchen and all equipment is clean and functioning properly
Inventory & Ordering: Manage food inventory, order supplies, and control costs and waste to stay within budget.
Coordination with Event Planners: Work closely with event organizers and clients to ensure menus meet expectations and any special requests are fulfilled.
Health & Safety Compliance: Enforce strict hygiene, sanitation, and food safety standards within the kitchen.
Problem Solving: Handle last-minute changes, equipment issues, or ingredient shortages efficiently.
Menu Planning: Collaborate on restaurant and event menus, daily specials
Administrative Tasks: Assist with budgeting, record-keeping, staff scheduling, and reporting. Performs other related duties as assigned.
Required Skills and Qualifications
· 5+ years of culinary experience in a banquet/event environment, including at least 2 years in a leadership role
· Culinary degree or certification required
· Current ServSafe certification
Extensive knowledge of cooking methods, cuisines, and dietary restrictions.
Proven cooking experience in a high-volume kitchen.
Strong leadership and team management abilities to motivate kitchen staff and supervise workflow.
Excellent organizational and time management skills to manage multiple simultaneous events.
Ability to work well under pressure and adapt to changing situations.
Proficient understanding of food safety, sanitation regulations, and kitchen equipment maintenance.
Effective communication and interpersonal skills for liaising with clients and staff.
Creativity in menu design and presentation.
Must be available to work varied shifts including weekends and holidays.
Must be available and able to work any kitchen position as needed.
Work Environment
Must be able to work in an indoor/outdoor kitchen environment that may involve exposure to extreme heat or cold, as well as smoke.
Ability to work in a fast-paced and potentially stressful environment while maintaining physical stamina and mental composure under pressure.
Physical Requirements
Prolonged periods of standing while preparing and cooking food.
Must be able to move product and equipment up to 50 pounds with or without assistance.