The Banquet Chef assists the Executive Chef in managing the catering kitchen. The Banquet Chef is responsible for training, supervising, and working with all cooks and culinary staff to prepare, cook, and present food in accordance to hotel standard recipes in order to create consistent quality food products. The Banquet Chef will work closely with the Executive Chef and Catering Manager in maintaining control for cost and quality. The Banquet Chef is required to adhere to the mission and values of Widewaters Hotels, LLC.

What you will be doing

Responsible for assisting with interviewing and training of Culinary, Back of House Staff on new menu items, menu descriptions and kitchen procedures.

Oversee all production staff to ensure adherence to recipes.

Participate in daily pre-shift meetings in order to answer Front of House staff questions daily; educate on ingredients in menus.

Ability to work and or oversee any Back of House Culinary or stewarding hourly position as well as receiving food and culinary department goods.

When practical, this position may be requested to be at all client profile events and be able to work a flexible schedule including weekends.

Responsible for executing daily purchasing, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget.

Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.

Adhere to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.

Update menus for seasonality and as deemed necessary.

Work directly with the Executive Sous Chef and the Food and Beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels.

Responsible for writing Prep List and properly delegating work to maximize efficiency and productivity.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Report any equipment in need of report to chef and engineering.

Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations. Supervise daily cleaning of walk-ins and reach-in boxes for safety and sanitation purposes.

Requirements

Minimum of two years of culinary schooling preferred.

Must possess a thorough knowledge of food & quality and should have at least three years experience of kitchen experience, preferably as a kitchen supervisor or Sous chef with knowledge of most international and domestic dishes