Banquet Chef - Kutztown - Folino Estate

Description

Job Purpose

The Banquet Chef is responsible for ensuring that all meals prepared for banquets, events, and catering services meet the highest standards of quality, consistency, presentation, taste, and cost-efficiency. This role includes training kitchen staff, upholding company quality standards, and supporting the development and enforcement of food specifications, portion control, standardized recipes, and sanitation practices. The Banquet Chef works collaboratively with the Executive Chef to achieve these goals.

Qualifications

• A minimum of 5 years of kitchen experience with a minimum of 2 years of management experience preferred.
• ServSafe certification
• Excellent communication and guest relation skills
• The ability to work well with a large group of people in a team environment, sometimes in stressful, high-pressure situations.
• Self-directed and able to maximize the use of time and resources.
• Dependable and goal driven
• Exemplary professional conduct and adherence to Folino Estate values
• Ability to work a flexible schedule including nights, days, weekends, and holidays

Duties and responsibilities

General

• Executes all Folino Estate banquet, buffet, and catering functions.
• Analyzes recipes and determines food, labor, and overhead costs.
• Establishes par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and makes sure that the cost controller purchases such items.
• Oversees portion control procedures to manage and reduce food costs.
• Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meet the demand.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Coordinates with other staff and departments to arrange for the delivery of requested services.
• Maintains constant contact with banquet staff to ensure complete effective communication between food production and food service.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner.
• Responsible for assisting the kitchen manager in the hiring, training, supervision, and success of all culinary and kitchen staff members.
• Personally presents and describes dishes to guests to enhance their dining experience.
• Adheres to all performance standards to ensure that all guests have an exceptional dining experience.
• Other duties and tasks as required.

Administrative

• Responsible for tracking, documenting, and making sure all kitchen staff have the appropriate certification, licensing, and training according to Folino Estate policies, State and Federal Laws.
• Responsible for the maintenance of the recipe database through our inventory system.
• Attends weekly BEO meetings.
• Maintains excellent coordination and communication with all event coordinators.

Team Development

• Capable of creating a motivational atmosphere and cohesive food and beverage team, modeling proper culinary techniques, and working alongside all staff.
• Coach, teach, develop, and inspire your culinary team to provide an unforgettable food experience.
• Make employment and termination decisions with the Kitchen Manager including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
• Oversee and ensure that company policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Promote a fun and positive family-style work environment.

Safety

• Maintains a clean environment including proper food handling, storage, and sanitation
• Assures all processes and procedures are followed during training.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensures food and temperature logs are accurate, complete, and consistently updated in compliance with health and safety regulations.

Physical requirements

• Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.

Environmental Conditions

• Duties are performed in both indoor and outdoor settings with variable temperatures, with events often taking place in the elements in all four seasons. Events often involve loud music.

Benefits:

• Competitive compensation package
• Medical, dental, vision and life insurance options with paid company contribution
• PTO and Wellness Days
• Company Dining Program
• Employee Discount
• Clear path for growth and career advancement
• Excellent opportunity with growing brand