Boyne Resorts

Banquet Chef

Job Locations US-MI-Harbor Springs
Posted Date 2 months ago(2/14/2020 1:33 PM)
Requisition ID
2020-7077
# of Openings
1
Resort
Boyne Highlands Resort
Position Type
Full-Time Year Round
Season
Year Round
Targeted Job Start Date
2/28/2020
Category
Food and Beverage

Overview

  • The banquet chef typically handles everything from planning the banquet menu to presenting the finished product to the client.

Visit our website for all of our amazing perks, view testimontials and more! Boyne Highlands Employment

Responsibilities

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.
•Supervises cooks and other members of the kitchen staff.
•Ensures that all standards of safety are strictly observed..
•Monitors the quality of the banquet meal during the event.
•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.

 

Qualifications

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.

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