Job Description

Banquet|Function Chef Job Description

Here at Riverside Lodge Hotel, Irvine we are looking for a banquet/function chef to join our well-established kitchen brigade, the ideal candidate will be a culinary expert serving as an assistant to the head chef in charge of the kitchen within the establishment. Our Banquet/Function chefs work within our main hotel kitchen, banquets, functions & weddings can range in size from small groups to hundreds of people here at Riverside Lodge Hotel, Irvine. The banquet/Function chef typically handles everything from planning menu’s to presenting the finished product to the client.

Essential Duties and Responsibilities of a Banquet /Function Chef

• Oversees the work of the banquet kitchen staff.
• Takes orders from the head & sous chef.
• 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.
• Assists Head Chef to meet with potential clients to discuss menu options.
• Develops menus based on client specifications and contracts.
• Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
• Supervises junior cooks and other members of the kitchen staff.
• Ensures that all standards of safety are strictly observed.
• Presents the finished product to the customer for approval.
• Monitors the quality of the meal during the event.
• Evaluates client satisfaction.
• Looks for ways to save the hotel money while still providing top quality products and services for clients.
• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to weddings to formal dinners with multi-course meals that are individually plated.

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.

Education and Experience

• High school diploma or equivalent.
• Accredited culinary qualifications is essential.
• Several years’ experience in the food industry, food production and supervision of kitchen staff.

Work Environment

• Must be able to work in hot kitchen, in fast paced environments and in demanding situations.
• Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet.
• Must be able to work weekends and holidays as these are common times for weddings, banquets, functions & events.
• Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
• Be prepared to quickly deal with injuries like cuts and burns that can result in busy kitchens even when safety guidelines are strictly observed.

Salary

· Negotiable depending on experience.

· Weekly Tips.

· Free Meals.

· Free Parking.

Job Types: Full-time, Permanent

Salary: From £26,000.00 per year

Benefits:

• Company events
• Discounted or free food
• On-site parking

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Overtime

Supplemental pay types:

• Tips

Experience:

• Chef: 3 years (required)

Work Location: In person

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