Exciting opportunity to join the St Clair Inn is hiring a Banquet Chef. Responsibilities: The Banquet Chef is responsible for overseeing food production and presentation for large events and functions, focusing on efficient batch cooking and maintaining high-quality standards. You will collaborate with event planners, oversee kitchen staff, manage inventory, and ensure all food items are prepared and plated according to specifications. • Collaborating with clients or event planners to develop appropriate menus, ensuring they meet the event's needs and specifications. • Overseeing the preparation of food items, ensuring they meet quality standards and are presented attractively. • Leading and supervising kitchen staff, including training them on food preparation, plating, and safety protocols. • Maintaining adequate inventory levels, ordering food supplies, and ensuring proper storage practices. • Monitoring food costs and ensuring they stay within budget. • Ensuring food quality and consistency throughout the preparation and service process. • Implementing and enforcing food safety and sanitation protocols. • Collaborating with event planners and other staff to plan and organize banquet setups, ensuring all aspects of the event are coordinated seamlessly. • Coordinating the timing and flow of food service during the event, ensuring prompt and efficient service. Qualifications: • Prior banquet chef experience preferred. • Strong attention to detail. • Volume cooking experience. • Supervisory experience.

• The Banquet Chef is responsible for overseeing food production and presentation for large events and functions, focusing on efficient batch cooking and maintaining high-quality standards. You will collaborate with event planners, oversee kitchen staff, manage inventory, and ensure all food items are prepared and plated according to specifications. • Collaborating with clients or event planners to develop appropriate menus, ensuring they meet the event's needs and specifications.  • Overseeing the preparation of food items, ensuring they meet quality standards and are presented attractively.  • Leading and supervising kitchen staff, including training them on food preparation, plating, and safety protocols.  • Maintaining adequate inventory levels, ordering food supplies, and ensuring proper storage practices.  • Monitoring food costs and ensuring they stay within budget.  • Ensuring food quality and consistency throughout the preparation and service process.  • Implementing and enforcing food safety and sanitation protocols.  • Collaborating with event planners and other staff to plan and organize banquet setups, ensuring all aspects of the event are coordinated seamlessly.  • Coordinating the timing and flow of food service during the event, ensuring prompt and efficient service.