Banquet Chef - Taskforce

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.* 

POSITION: Taskforce  Banquet Chef
DEPARTMENT: CULINARY
REPORTS TO: HOTEL CHEF/DIRECTOR OF FOOD & BEVERAGE

REQUIREMENTS:

• Reading, writing and oral proficiency in the English language.


• High school graduate.


• Train, Supervise and work with all cook and culinary staff in order to pre pare, cook and present food according to hotel standard in order to create quality food products


• Implement the philosophy of creativity, innovation, in order to develop an environment of artistic presentation in displays, plate’s, platters, and salads.

ESSENTIAL FUNCTIONS:

• The ability to follow proper payroll and uniform procedures.


• The ability to check and complete mise en place and pars and set-up the station for breakfast, lunch and/or dinner. 


• The ability to prepare and serve items as required by all outlets (including specials), Banquets, and off site venues


• The ability to teach and guide Chef Tech procedures  


• The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.


• The ability to communicate with the sous Chef and the Executive Chef regarding menu items, problem situations or shortages.


• The ability to utilize the computer system in retrieving orders and creating schedules, vacation plans.


• The ability to complete requisitions, obtain proper signatures and submit to the Purchasing department and do product inventory for the next day ordering and delivery.


• The ability to maintain a good working relationship with other employees. Especially in an environment of stress and pressure.


• The ability to store items properly at the end of the shift and clean all work surfaces and equipment.


• The ability to complete prep work for the following day and organizing the week ahead.


• The ability to ensure a clean, neat and organized work area and do follow up checks with interacting departments such as stewarding and engineering.


• The ability to handle and report any accident immediately, no matter how minor.


• The ability to conduct oneself in a professional manner at all times to reflect the high standards of the Riverside Hotel


• The ability to respond properly in any hotel emergency or safety situation.


• The ability to perform other tasks or projects as assigned by hotel management, associates interview process and evaluations.


• The ability to be certified in Food Service Sanitation and teach others about sanitation.


• The ability to practice knowledge of all outlet Food Standards.


• The ability to practice creativity, innovation in culinary practices and do testing of the products in conjunctions with proper recipe breakdown, photo shots.

PHYSICAL REQUIREMENTS:

Position:

• Standing/walking


• Forward bend, squat, forward reach to retrieve items from cabinets


• Repetitive forward bend of head/neck


• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves


• Carrying boxes/bags of food a distance of 10 feet


• Shoulder motions below 90 degrees shoulder flexion


• Gross grasp to hold tongs, spoons


• Repetitive elbow motion in mid-range for chopping


• Repetitive wrist motions through partial range for stirring and chopping

Forces:

• boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.


• pots of food:  25-50 lbs.


• stirring food:  5-10 lbs. of force may be needed to stir thicker consistency foods    such as Potato Salad

Repetitions:

• * Standing virtually all day (most standing is in one spot by stove)


• * Walking:  occasionally


• * Lifting from dolly to refrigerator:  10-20 minutes 2 x day


• * Forward flexion of head/neck:  during all stirring and chopping Tasks 


• * Stirring, chopping:  repetitive and very frequent

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D