Growing Kosher Caterer on Chicago's North Side is looking to hire a banquet chef. The Banquet Chef will serve as an assistant to the executive chef and oversee kitchen or food production in commercial establishments. This individual will work in hotels, resorts, country clubs, private homes, and other facilities. Banquets range in size from small groups to hundreds of people.
The Banquet Chef will be involved in everything from menu planning to signing off on each plate before being presented to customers or guests.
Essential Duties and Responsibilities of a Banquet Chef
- Oversee the work of the banquet kitchen staff.
- Maintain a safe and sanitary kitchen.
- Assists with training newly hired kitchen staff.
- Ensures adequate staffing are scheduled to properly handle each party.
- Participates in employee evaluations and necessary disciplinary actions.
- Meets with potential clients and develops menus based on client specifications.
- Ensures strict observance of all Kosher food preparation and safety standards.
- Monitors quality of meal during event.
- Travels to offsite locations when necessary.
Required Knowledge, Skills and Abilities
- Ability to multi-task while remaining focused on the goal.
- Excellent verbal communication and leadership skills.
- Able to express creativity through food selections, preparation, and presentation.
- Detail oriented.
- Able to remain calm and problem solve in high stress situations.
- Physical strength to lift heavy objects, and stamina to stand, bend, and walk around for long periods of time.
Education and Experience
- Degree from accredited culinary school.
- Experience in the food industry, food production and supervision of kitchen staff.
- Willingness to work early mornings, late nights, weekends, and holidays to meet the client needs.