• Banquet Chef

    Posted: 12/17/2021

    Reports to: Director of Food and Beverage
     

    SUMMARY: The Banquet Chef is responsible for planning, organizing and directing the work of employees in the kitchen as related to our banquets and catering. They develop the banquet menu and oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. The Banquet Chef also writes the kitchen schedule, helps with ordering and completes other tasks as required by the Director of Food and Beverage. Responsibilities include providing strong leadership to the team, delivering food and labor cost goals and continuously improving the operations while maintaining the standards of quality and care for which Camp Aramoni is known.

    REQUIREMENTS: In addition to having a genuine passion for food, the Banquet Chef will need the following skills:

    • Verbal communication skills Communicate with the Director of Food and Beverage and other kitchen staff while fostering a positive work environment with daily shift meetings and trainings.

    • Creativity Chase evolution, understand what the current trends are, be creative and stay relevant in our industry.

    • Leadership skills Lead the team with confidence and constant communication. Create a team-centric environment.

    • Attention to detail –  Plan the best menus with the most delicious flavoring. From kitchen cleanliness to plate components, this person must pay attention to the small details.

    • Organizational skills - Kitchens are busy and stressful. The Banquet Chef needs to keep their work environment tidy and clean.

     

    SCHEDULE: The Banquet Chef is full time and makes their own schedule according to dining obligations. Their schedule includes early mornings, late evenings, weekends and holidays. A 50 hour work week will be average, and weeks can be heavier in season and lighter in the off season.

     

    QUALIFICATIONS: To perform this job successfully, the individual must be able to perform each essential duty and responsibility in a safe and satisfactory manner, and the individual must be punctual and have a good attendance record, and have reliable means of transportation to work. The requirements listed below are representative of the knowledge, skill and/or ability required.


    ESSENTIAL DUTIES AND RESPONSIBILITIES:

    • Review BEOS on a daily basis and make note of any changes

    • Develop new menus and meals, based on customer demand or the season

    • Test, taste and cost all new menus/meals

    • Review BEOs with kitchen staff

    • Manage all day-to-day operations of the banquet kitchen

    • Conduct shift meetings with front of house staff

    • Coordinate banquet production and plating with the Director of Food and Beverage, Sous Chef and Banquet Captain

    • Take a physical inventory of specific food items for the daily inventory

    • Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute

    • Provide support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating)

    • Assist the Director of Food and Beverage in banquet menu development and execution, along with other menu related business on the property

    • Maintain inventory procedures and ensure that the banquet kitchen is prepared for the following day's work

    • Conduct frequent walkthroughs of the kitchen area and direct respective personnel to correct any deficiencies

    • Maintain all equipment in a proper operational condition

    • Manage the regular cleaning of all equipment used in the banquet kitchen

    • Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet operating and business demands

    • Ensure that recipes, prep schedules, plating guides and photographs are current and posted

    • Ensure that all staff prepare menu items following recipes in accordance with Camp Aramoni operating standards

    • Review sales and food cost with the Director of Food and Beverage to ensure that the banquet kitchen is meeting budgeted costs

    • Have weekly one-on-one meetings with the Director of Food and Beverage

    • Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards

    • Serve as a role model to demonstrate appropriate behaviors

    • Participate in banquet kitchen employees progress and discipline procedures

    • Participate in training staff on menu items including ingredients, preparation methods and unique tastes

    • Review staffing levels to ensure that guest service, operational needs and financial objectives are met

    • Plan and manage food quantities and plating requirements for all banquet functions

    • Maintain food preparation handling and correct storage standards

    • Continuously enhance the culinary experience of banquet or event guests

    • Understand all kitchen positions well enough and to perform duties in employees' absence

  • Check back for additional parnters throughout the year!