Chef Banquets

 

Position Summary:

Responsible for daily culinary operations in Banquets, Commissary, and the Team Member Dining Room. Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings.

 

Essential Duties and Responsibilities:

• Responsible for Daily Operations of the Banquet Culinary Department and other assigned outlets.
• Possesses complete knowledge of all procedures related to the job.
• Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings.
• Possesses a high level of organization and meticulous attention to detail.
• Ability to coordinate banquet food production and plating. 
• Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
• Is responsible for ensuring the highest standard of quality in all areas of food preparation
• Sets high standards by complying with all departmental rules, policies, and procedures.
• Reviews Banquet Event Orders (BEO) on a daily basis and communicates any changes. 
• Works with front of the house supervisors, Sales Director and Banquet Manager to ensure proper communication to our back line supervisors.
• Confers with the Catering Sales department to build custom menus with the Guests suggestions.
• Attend all BEO meetings and filter information to the team.
• Ensures thorough communication between shifts.
• Communicates problems or concerns to the Executive Chef and other departments as required.
• Ensures that all guests are treated in a prompt, professional and courteous manner.
• Orders and prepares proper levels of food and ensures that all items are properly rotated.
• Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product.
• Works to ensure a clean and sanitary kitchen at all times.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Ensures that temperatures of all products and storage areas are checked as required.
• Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
• Assists the Executive Chef and Executive Sous Chef with the overall supervision and administration of the departments, making personnel recommendations as requested.
• Coordinates training of all team members in the proper performance of all job duties.
• Is responsible for the direct supervision of all kitchen team members during an assigned shift. Assigns duties to cooks as necessary.
• Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
• Ensures that all Team Members are treated in a fair and consistent manner
• Performs any other duties as specified or assigned by the Executive Chef, Director or any member of the Executive Management
• Understands that this is a 24-hour responsibility and is accessible at all times.

Qualifications: (Knowledge, Skills, and Abilities):

• Accredited degree or certification in culinary arts, hospitality, or catering or something similar and 3-5 years of experience in food & beverage culinary management or a combination of the two preferred.
• Banquet and/or Buffet Experience highly preferred.
• Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
• Possesses ability to work under pressure.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment
• Extensive knowledge of the preparation of all food items.
• Must be detail oriented.
• Computer literate in Microsoft Office or Google Workspace applications. 
• Must be able to use a computer to enter requisitions.
• Must be able to understand and communicate Material Data Safety Sheets to all team members.
• Ability to successfully fulfill the pre-employment process
• Ability to work flexible shifts and days of the week including holidays
• Ability to obtain and maintain all necessary licensing

Perks that Work!

• Medical, Dental, Vision, and Life Insurance
• 401K – 4% match to 5% Team Member Contribution
• $1 Daily Meals
• Earn up to 18 Days of Paid Time Off Your First Year 
• Free Shuttle from Rosemont’s Blue Line Station
• Free Parking On-Site
• River