Banquet Chef

Job description

A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen.

Developing new menus and meals, based on customer demand or the season
Testing and tasting all new menus/meals
Briefing banquet kitchen staff about the upcoming functions
Establishing the priorities each day and assign tasks to banquet kitchen staff
Taking a physical inventory of specific food items for the daily inventory
Ordering new supplies where necessary
Providing support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating)
Taking orders from the executive chef
Ensuring the the kitchen is kept clean, tidy and sanitary
Supervising all junior kitchen staff

Special Requirements

24 months of experience is required as Sous Chef or Executive Chef or Banquet Chef
Workers will be temporary full-time workers. Each employees expected daily schedule will be from 9:00 a.m. until 5:00 p.m., Monday through Friday, with a one-hour lunch break in the middle of the day. There will be weekend work hours available. Work hours will vary. Overtime is is available.