Banquet Chef

KEY RESPONSIBILITIES

• Lead and manage all day-to-day operations of the banquet kitchen.
• Review Banquet Event Orders (BEOs) daily and communicate changes or updates to the team.
• Supervise and coordinate all banquet kitchen staff and culinary activities.
• Collaborate with the Executive Chef, Sous Chefs, and Banquet leadership team on food production and plating.
• Establish daily priorities and assign prep and production tasks accordingly.
• Communicate effectively, both verbally and in writing, with kitchen and service teams.
• Conduct daily inventory of specific food items and ensure adequate stock levels.
• Work closely with the Sales and Catering teams to support banquets, events, and special occasions.
• Assist in setting par levels and managing inventory of food, supplies, and equipment.
• Support the Executive Chef in the development and execution of banquet menus.
• Maintain inventory control and ensure the kitchen is prepared for upcoming events.
• Perform regular kitchen walk-throughs to identify and address any deficiencies.
• Oversee equipment maintenance and cleanliness to ensure operational readiness.
• Ensure all workstations are properly stocked to meet event demands.
• Maintain and update recipe cards, production schedules, plating guides, and food photographs.
• Ensure menu items are prepared according to established recipes and quality standards.
• Coordinate with purchasing and storeroom teams to fulfill kitchen needs.
• Review food costs and sales data with the Executive Chef to meet budget goals.
• Monitor and evaluate staff performance, providing coaching and feedback as needed.
• Assume Sous Chef responsibilities when banquet operations are light.

Required:

• Ability to perform all essential functions of the role, with or without reasonable accommodation.
• Must pass a pre-employment drug screen and background check.
• Strong mathematical skills, including the use of fractions, percentages, and ratios.
• Effective problem-solving and adaptability in a fast-paced environment.
• Professional appearance; must be well-groomed and in approved uniform at all times.
• Ability to assess food quality through tasting and visual evaluation.
• Strong communication skills and ability to respond to guest needs.

Required:

• High School Diploma or equivalent.
• Proficiency in Google Workspace and Microsoft Office (Word, Excel).

• Valid Oregon Food Handler Card (required).