Banquet Chef

2 weeks ago

Waterloo, Canada St George Banquet Hall Full time

Essential Duties and Responsibilities of a Banquet Chef
- Oversees the work of the banquet kitchen staff.
- Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately.
- Assists with training of newly hired kitchen staff.
- Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
- Participates in employee evaluations and necessary disciplinary actions.
- Meets with potential banquet clients to discuss menu options.
- Develops menus based on client specifications and contracts.
- Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
- Supervises junior cooks and other members of the kitchen staff.
- Ensures that all standards of safety are strictly observed.
- Presents the finished product to the customer for approval.
- Monitors the quality of the banquet meal during the event.
- Evaluates client satisfaction.
- Looks for ways to save the facility money while still providing top quality products and services for clients.
- Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated.
- Travels to offsite areas in the event a banquet is catered at another location.

Required Knowledge, Skills and Abilities
- Must have the ability to multi-task while remaining focused on the goal.
- Must have excellent verbal communication and leadership skills.
- Be able to express creativity through food selections, preparation and presentation.
- Must be detail oriented.
- Must have the ability to remain calm in high stress situations.
- Be able to solve problems quickly under pressure.
- Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around.

Education and Experience
- High school diploma or equivalent.
- Degree from accredited culinary school.
- Several years’ experience in the food industry, food production and supervision of kitchen staff.
- Red Seal.

Work Environment
- Must be able to work in hot kitchen, in fast paced environments and in demanding situations.
- Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.
- Must be able to work weekends and holidays as these are common times for banquets.
- Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
- Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.

**Job Types**: Full-time, Permanent

**Salary**: $45,000.00-$65,000.00 per year

**Benefits**:

- On-site parking

Flexible Language Requirement:

- French not required

Schedule:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekends as needed

Supplemental pay types:

- Bonus pay

**Experience**:

- Culinary: 3 years (preferred)

Work Location: In person

Expected start date: 2023-08-14

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