Executive Banquet Chef

Department: Culinary

Reports to: Executive Chef

Status: Exempt

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Job Summary:

The Banquet Chef will be responsible for the planning, preparation and execution of all catered and/or banquet events at the hotel. He/She will work closely with the banquet captain to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail Lodging & Development.

Essential Functions

• Assist with the day to day managing of the kitchen staff
• Assist the Executive Chef with scheduling of kitchen staff

• Plan and organize all prep for banquet/catered events
• Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsifications
• Butchering – processing whole poultry, fish, and primal cuts of larger animals

• General cleaning to include equipment, floors, walls, coolers, and freezers
• Dishwashing – all Luminary kitchen team members wash dishes
• Plating dishes – presenting food for guests to the chef’s specifications
• Expediting – assisting chefs in directing the flow of service from the kitchen to the location
• Demonstration cooking – assisting Luminary chefs and guest chefs with presentations

• Lead banquet plate ups, presenting food for guests to the chef’s specifications

• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work under pressure
• Ability to work long hours standing over hot stoves and grills
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Able to make great quality food
• Follow SafeStaff sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety
• Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
• Maintain the kitchen work area in an orderly and clean condition
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies
• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel/restaurant
• Support and complete additional duties as necessary and assigned

Hotel Performance

• Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott

Qualification Standards

Education & Experience

• High school diploma or equivalent or higher
• Minimum of 2 years’ experience in banquet operations
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 35 lbs.
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the kitchen, the hotel, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary