COG Banquet Chef​/Captain

• Base Pay $16.00 / Hour
• Other Compensation + Tips
• Employee Type Part Time
• Manage Others Yes

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Will supervise a team of servers at all catering and banquet events. Plan, prepare, and execute banquet activities with a goal of ensuring that guests have a favorable event experience.

Assist qualified Pueblo of Pojoaque Tribal members in employment opportunities with the Pueblo of Pojoaque Businesses by hiring, coaching and supporting their career growth.

• Manage the daily production of food for all the catered events; ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Check banquet set-up prior to meetings or meal.
• Assist Banquet Servers and greet and serve guests in a gracious and professional manner.
• Assist with the service food and beverage.
• Ensure all banquet staff follows established liquor control procedures, when applicable.

• Sets and continuously achieves high standards in food quality, presentation, and service.
• Oversees training program to ensure employees are fully trained.
• Other duties assigned.

• Must be at least 21 years of age or older.
• Knowledge of food preparation and presentation, and food handling safety practices.
• Ability to handle a variety of customer requests and personalities.
• Must be people oriented and knowledgeable of customer relations practices.
• Good knowledge of supervisory, management, and decision-making techniques.
• Good verbal and written communication skills.
• Knowledge of restaurant policies, procedures, and guidelines relative to retail sales, ordering, storing, inventory of food products, and money-handling.
• Ability to work a flexible schedule including nights, days, weekends and holidays.

• Previous
  
  Experience:
  
  Banquet experience, guest service, and supervisory experience.
• Special
  
  Skills:
  
  Food service, banquet set‑up; general cleaning and sanitation awareness, attention to detail, high quality standards, follow‑up, safety conscious.
• Product Knowledge:
  Banquet menu product knowledge, common banquet set‑up styles.

• Walking/Standing,
  80%-Sedentary
  , 20%;
  Employee may walk or stand up to 4 hours at a time.
• Lifting/carrying up to 25 lbs.
• Some exposure to heat and smoke from stoves and ovens.
• Exposure to some cleaning chemicals.

This job description lists the major duties and responsibilities required of the employee. An employee may perform tasks other than those listed to meet business needs.