Banquet Chef

Job Description

Job Description

Description:

Job Title: Banquet Chef Department: F&B - Kitchen

Reports to: Executive Chef Effective Date: January 2025

Job Summary: North Ridge Country Club is a private club with multiple food and beverage outlets, all providing members with a platinum dining experience. As the Banquet Chef you are responsible for designing, overseeing, and managing all food needs for banquet functions, private events and parties. You are accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist sous chef with executive chef’s responsibilities during the chef’s absence

Supervisory Responsibilities:

• Supervise production personnel used for banquet events
• Managing schedules and timecards

Duties/Responsibilities:

• Accountable for all food cost for banquet functions.
• Manage food production, including menu development for buffets, Sunday brunch and other special occasions.
• Produces all soups and stocks.
• Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with banquet food production.
• Always establishes and maintains professional standards of conduct and appearance.
• Assists the sous chef or managing chef whenever reduced banquet volume allows.
• Assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Attend food and beverage staff meetings when necessary.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Responsible for consistent use of safe work practices by all banquet staff.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Sets up a plating line for functions and assists with plating duties.
• Performs other special requests and duties as requested by the executive chef.
• Coordinate the purchase amount of product needed for all banquet functions.
• Assist in employee evaluations with executive chef as pertains to banquet cooks.
• Provides direction and product to the employee meal cook.
• Communicate effectively and with respect to all employees including those who do not work in the kitchen.
• Assists in keeping walk-ins clean and organized.
• Take notes on all events to ensure consistency year in and year out.
• Works whatever shifts needed are deemed necessary by the executive chef or sous chef.

Required Skills/Abilities:

Excellent verbal and written communication skills.

Excellent interpersonal and customer service skills.

Excellent time management skills.

Strong leadership skills, with a desire to mentor others.

Ability to prioritize tasks and meet deadlines.

Ability to function well in a high-paced and at times stressful environment.

Education and Experience:

Degree preferred but not required.

5-10 years’ experience in management

5 years’ previous experience as Banquet Chef

Physical Requirements:

Must be able to lift 50lbs