Experienced Banquet Chef in Grand Blanc, Michigan at Epoch Catering

Job Description: Experienced Banquet Chef

Immediately Reports to: General Manager, Director of Operations

Education and/or Experience
• Degree in culinary arts preferred, with a minimum of ten years of quality high standard food production experience in catering and banquets.

Job Knowledge, Core Competencies and Expectations
• Exceptional culinary skills
• Plans and monitors all food-production-related costs.
• Maintains and submits documentation of menu recipes with food cost breakdown.
• Plans off customized menus for off menu events with food and beverage team, with direction and approvals from Supervisor.
• Develops food purchase specifications and standard recipes.
• Maintains food quality and sanitation standards.

Summary of Position
Directly responsible for all kitchen functions including food purchasing, preparation, production and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Develops menus, food purchase specifications and recipes. Develops and monitors food and labor budgets for the culinary department.

Job Tasks/Duties & Responsibilities
• Hires, trains, supervise kitchen staff and schedules.
• Execute menus for café business and banquets on the property for day-to-day occasions and events.
• Schedules labor as required by anticipated business activity, and coordinates the work of chefs, cooks and other kitchen employees to ensure that all positions are staffed when and as needed, that food preparation is economical and technically correct and within budgeted labor cost goals.
• Ensure that all food and products are consistently prepared and served according to the company’s recipes, portioning, cooking and serving standards
• Prepares all required paperwork, including work schedules, reports and forms in an organized and timely manner.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the company’s receiving policies and procedures. Ensures all products are ordered and delivered in timely fashion to meet production efficiency.
• Hands-on involvement with taking, completing and submitting physical inventories on monthly basis.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Develops, documents and safeguards standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for parts of the budget as it applies to food and culinary costs.
• Attends BEO, management and food and beverage staff meetings.
• Preps, cooks or directly supervises the cooking of items that require skillful preparation.
• Maintains physical presence during times of high business volume.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with applicable Event Managers and Sales staff to assure that food production consistently exceeds the expectations of clients and guests.
• Plans and manages the employee meal program.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Makes employment and termination decisions, including recruiting, interviewing, hiring, and disciplining kitchen personnel as appropriate. Evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Responsible for and oversees the training of kitchen personnel in cleanliness and sanitation practices, and in the safe operation of all kitchen equipment and utensils.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, all kitchen equipment and fixtures, and food storage areas.
• Checks and maintains proper food holding and refrigeration temperature control points.
• Ensures that representatives from the kitchen attend service line-ups and meetings.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Hosts taste panels to assess feasibility of proposed menu items.
• Reviews and approves product purchase specifications.
• Establishes and ensures quality, attractive and efficient buffet presentations.
• Implements safety training programs; ensures HAACP guidelines in place as appropriate; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by Supervisor.

Licenses and Special Requirements
• Food Safety certification, Food Allergy certification
• Certification from American Culinary Association or other professional hospitality association preferred

Qualifications, Physical Demands and Work Environment
• Must be able to communicate clearly and regularly with managers, kitchen and service staff and guests.
• Required to stand for long periods (up to 10 hours per shift) and walk, climb stairs, balance, stoop, kneel, crouch, bend, reach, stretch and twist or reach, push, pull or frequently lift up to 50 pounds.
• Continuous repetitive motions.