Banquet Chef

Description

This is a multi-functional position and has the purpose of executing all food preps, cooking, and plating of dishes so they are delivered in a timely and high-quality manner.

This position is responsible for executing the timeline for all food preps, cooking, and plating while maintaining quality.

• Assists with the coordination and supervision of Utility Staff.
• Works and communicates with Event Managers regarding event timeline.
• Refers to daily prep list at the start of each shift for assigned duties.
• Handles all food preparations, cooking, and plating of appetizers and stationary displays.
• Produces high-quality dishes that follow the established menu and recipes.
• Completes opening and closing checklists.
• Assists others in closing the kitchen including cleaning and organizing all food storage areas.
• Proper cleaning and operation of basic kitchen equipment (i.e.; slicers, tilt skillets, steamers, mixers, etc.).
• Promptly reports equipment and food quality problems to the Executive Chef.
• Reports product shortages on the Chef board.
• Maintains hygiene and food safety standards in all stages of food preparation, starting with the ingredients and ending with the finished dish.
• Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
• Performs basic cleaning tasks as needed.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs all critical tasks in a manner that complies with the SEG code of ethics and collaborates with all Directors and Managers on increasing awareness of SEG standards of professionalism.
• Participates in and supports the application of all SEG policies, protocols, and procedures.

It is not directly a supervisory position, however, will be asked to assist in running teams to execute food preps, cooking, and plating.

• High school diploma or general education degree (GED).
• Minimum of 2 years working in a kitchen.
• Must be Serv Safe certified.
• Needs good organizational skills.

Must speak English. Excellent ability to communicate.

While performing the duties of this job, the employee is required to walk around on concrete for up to 15 hours a day. Must be able to stand for periods of up to 5 hours at a time. The employee must be able to lift and/or move up to 50 pounds.

The kitchen can get very hot, humid, and noisy from the machines being used. Loud talking and noise from celebration.

This position is an on-call, part-time position that requires a varying schedule to include weekends, evenings, holidays, and extended hours as business dictates. Due to the seasonal nature of our business, availability of shifts is only possible when events are scheduled and based on the type of event, guest count, and time of event. All scheduling is done through our online employee scheduling software.

During event season may be working 40+ hours a week. Event season for our company is generally considered April through November.