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Summary
Banquet Chef
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 1 Yellowstone Club Trail, Big Sky, MT 59716, USA

Banquet Chef


Description
The purpose of a Banquet Chef is to manage the day to day operations of the kitchen, including effective leadership, excellent customer service skills and supervision of department requirements and standards.

Essential Functions:
• Train and supervise staff and monitor food quality
• Effectively control costs
• Coach and train all kitchen associates in order to ensure quality and safety compliance as mandated by Yellowstone Club
• Menu planning and tasting to ensure product consistency and also ensure that the menu items are seasonal and change accordingly
• Maintain a clean and well-functioning kitchen at all times

Other Duties & Responsibilities:
• Assists in determining how food should be presented and creates decorative food displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including menu development, pricing, tracking and ordering.
• Manages food quantities and plating requirements for all banquet functions.
• Plans food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations and flavor.
• Supports procedures for food & beverage portion and waste controls.

Requirements:
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
• Valid State Driver's License
The purpose of a Banquet Chef is to manage the day to day operations of the kitchen, including effective leadership, excellent customer service skills and supervision of department requirements and standards.

Essential Functions:
• Train and supervise staff and monitor food quality
• Effectively control costs
• Coach and train all kitchen associates in order to ensure quality and safety compliance as mandated by Yellowstone Club
• Menu planning and tasting to ensure product consistency and also ensure that the menu items are seasonal and change accordingly
• Maintain a clean and well-functioning kitchen at all times

Other Duties & Responsibilities:
• Assists in determining how food should be presented and creates decorative food displays.
• Attends daily Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including menu development, pricing, tracking and ordering.
• Manages food quantities and plating requirements for all banquet functions.
• Plans food quantities and plating requirements for all banquet functions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations and flavor.
• Supports procedures for food & beverage portion and waste controls.

Requirements:
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
• Valid State Driver's License

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 1 Yellowstone Club Trail, Big Sky, MT 59716, USA

Skills
Supervisory Skills
Formal Culinary Schooling
Working Knowledge of Food Products, Cost Control, Menu Generation
By applying you confirm you have these skills.

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1 Yellowstone Club Trail, Big Sky, MT 59716, USA