Executive Banquet Chef

JOB SUMMARY

We are a large events and banquet venue currently seeking for a talented and motivated individual to oversee our back of house operations. Our Executive Banquet Chef will be responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events. In conjunction with the Director of Marketing & Events, you would be responsible in the venue’s continuing effort to deliver outstanding guest service and financial profitability.

JOB DESCRIPTION

· Manage all aspects of the food and beverage P&L. Including but not limited to food costs, labor costs, and direct costs associated with the banquet business.

· Offer insight and creativity to drive sales and productivity in the space.

· Continue to be innovative with menu development and implementation of banquet menus.

· Create and prepare new food ideas and recipes using a multiplicity culture of foods.

· Work closely with the FOH team to ensure all staff are knowledgeable on food standards.

· Ensure all culinary operations are held to the highest of cleanliness and food safety standards.

· Train, manage and develop Sous Chefs and culinary staff members.

· Directly supervises the culinary staff with responsibility for hiring, discipline, performance reviews, and is responsible for the continuous development of the staff.

PERFORMANCE REQUIREMENTS

· A minimum of 10 years culinary experience. 3-5 of which should be in an executive chef or banquet chef role.

· Associates or related culinary degree is preferred.

· Ability to manage simultaneous priorities and a large staff in a diverse environment with focus on client and customer services is essential to success in this role.

· Previous experience with profit and loss accountability, control of food and labor cost, high banquet volume, menu development and pricing, vendor relations, and development of culinary team is required for both positions.

· Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Job Type: Full-time

Pay: $40,000.00 - $60,000.00 per year

Schedule:

• 8 hour shift
• Weekends

Experience:

• Culinary Experience: 5 years (Preferred)