BANQUET CHEF

Banquet Chef

Job Category : Special Events Requisition Number : SPECI02440 Showing 1 location Job Details

Description

POSITION SUMMARY

The Banquet Chef is responsible for planning, coordinating and executing all food production and food service for Special Events, including but not limited to Conferences, Shows, Exhibitions, Consulting, Education, internal and external events at Greystone and as needed, the Copia location of the California campus.

The Banquet Chef will also perform culinary demonstrations and lead hands-on events where and when necessary. The Banquet Chef will ensure timely and effective communication and collaboration with an exemplary can-do attitude between their department and events coordinators and other departments within the CIA.

The Banquet Chef will create, cook and serve foods of the highest order of culinary excellence, ensuring and delivering a beyond-expectation level of customer satisfaction.

ESSENTIAL RESPONSIBILITIES

• Consults with clients to create and determine menu items with an understanding of seasonality and contemporary food design within a given budget.
• Keeps up-to-date on Napa Valley food trends, flavors and preferences.
• Keeps up-to-date on the latest banqueting technology, implementing it where and when it makes sense to do so.
• Builds a department that identifies, harnesses, cultivates and encourages the unique talents of its team members.
• Takes a lead role in identifying new hires, including orienting, training, cultivating and disciplining if and when necessary
• Ensures Special Events culinary staff (including temporary employees) are impeccably groomed to CIA standards.
• Ensures the Special Events kitchen and workspaces are impeccably maintained with the minimum amount of clutter.
• Builds and maintains a team with enough on-call, part-time and temp-agency staff to handle the fluctuating labor needs of the Special Event culinary team.
• Performs effective and engaging culinary demonstrations that mirror the accepted professional culinary practices and techniques as taught by the CIA.
• Leads hands-on participation events in an encouraging, thoughtful and entertaining manner.
• Ensures that all food purchases are entered into the food ordering system a minimum of two (2) weeks in advance of when they are needed to ensure purchasing has ample time to acquire the foodstuffs.
• Ensures all events are setup and ready-to-roll completed with one hour to spare prior to each event.
• Ensures that all events are served on-time with foods at their peak of freshness / palatability.
• Maintains a food and labor cost in-line with the expectations of the Director of Special Events.
• Builds prep lists that are consistent, easy to follow, make sense and result in superior craftsmanship.
• Communicates effectively and efficiently with planners, sales, banquet house staff and managers.
• Ensures that all equipment and tools are available and in excellent condition including china, glass and silver, cooking utensils, equipment and supplies.
• Tastes all food (or delegates to Sous Chef) to ensure that all food served has been checked for flavor, seasoning and temperature of the highest standard.

Ensures hot food is hot and served on hot china and that cold food is cold and served on cold china.

• Supervises the organization and plate-up of foods to ensure the shortest possible delivery time of foods to guests.
• Learns and becomes deeply educated and proficient in preparing the cuisines of the Mediterranean Basin, South East Asia, America and Latin America.
• Ensures that dietary requirements and restrictions are noted for every event, and that alternate foods of a similar high standard are prepared and served as and when necessary.
• Educates and ensures all culinary and pastry staff practice and adhere to proper food handling and food safety.
• Learns, knows and follows all established Institute policies and updates.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

Two year culinary certificate / degree or equivalent experience

Experience :

• Minimum of five (5) years of culinary experience, preferably in Special Events.
• Demonstrated experience leading a fine-dining banquet department in a reputable establishment as executive chef, chef, or sous-chef.
• Minimum of three (3) years of supervisory experience.

Licenses / Certifications :

Food handler certification or ability to acquire.

PREFERRED QUALIFICATIONS

• Experience with events up to 1500 guests
• Bilingual in English and Spanish languages

REQUIRED SKILLS

• Exemplary cooking, seasoning and plating skills
• Event management : confidence and proficiency in leading and managing simultaneous events
• Ability to multi-task and prioritize competing requests with exceptional forward-thinking logistical detail

WORKING CONDITIONS

• Ability to work a flexible schedule based upon business needs, including nights, weekends and holidays.
• Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
• Must be able to stand for 8 hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 lbs. and lift up to 40 lbs. or more with assistance.

ADDITIONAL INFORMATION

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits.

We believe in supporting our employees with benefits to assist with work life balance.

Benefits are offered based on the position type and status. Benefits offered *may* include :

• Medical and prescription drug plan
• Dental plan, Vision plan
• Insurance : Life, Home, Auto, even Pet!
• Short- and long-term disability plans
• Generous paid time off programs, including paid holidays
• Retirement savings plan 403(b) with company contribution
• Employee assistance program
• And more!

Qualifications

Skills

Behaviors

Motivations

Education

Experience

Licenses & Certifications