Banquet and Special Events Chef

Overview As a Banquet and Special Events Chef you are responsible for assisting the Executive Chef as required with all areas of banquet food production. This position will also prepare and execute all banquet food functions as determined by the Executive Chef and Food and Beverage management team, as well as ensure and serve a high quality product to all Boyne Mountain guests.

Work Where You Love To Play! at Boyne Mountain Resort. Boyne Mountain offers perks such as ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and more. To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here – Boyne Mountain Employment.

Responsibilities

Acting as Sous Chef of Boyne Mountain Resort as needed, or in the absence of the Executive Chef or Executive Sous Chef

Working in the kitchens of all F&B outlets as assigned to ensure food consistency and quality are prioritized, helping mentor and train culinary team members

Supervising culinary and other food and beverage personnel to coordinate assignments ensuring economical and timely food service production

Coordinating team member scheduling, recording daily attendance, tracking control paperwork, and any other paperwork as required by Executive Chef(s)

Using ServSafe guidelines to maintain sanitation standards for all food production and back-of-house areas, with working knowledge of HACCP planning guidelines

Working with the Executive Sous Chef and Executive Chef as needed with purchasing, receiving and storage of food and supplies

Possessing knowledge of all classical cooking methods and the ability to prepare food for breakfast, lunch, dinner, receptions, buffets, room service, catering, and banquets according to standard recipes and as specified on a BEO to ensure consistent quality of product to the guest

Supervising the preparation and execution of all banquet and catering food in a productive and timely manner

Using culinary mathematics to order food products, scale recipes, calculate culinary measurements, requisition amounts and portion sizes

Knowing and practicing classic culinary techniques and mentoring all cooks to do the same

Setting up and decorating theme buffets with all necessary foods, equipment, and attention to detail

Monitoring all function sheets in the Chef’s office and reservations at the host stand, being aware of special events and planning accordingly

Assisting the Executive Chef in banquet menu and recipe planning, costing, modifications, and quality evaluation

Adhering to company and departmental policies and procedures, communicating to F&B staff to ensure consistent application, attending scheduled F&B meetings, and meeting with guests and/or potential clients to execute tastings and plan food-related events

Qualifications

You possess an Associate's degree (A.A.) or equivalent from a two-year college or technical school; or three to five years related experience and/or training; or an equivalent combination of education and experience

You have a working knowledge of business software, internet ordering software and Excel spreadsheets

You possess a current Driver’s License, and either possess current ServSafe food and alcohol certification, or be able to obtain ServSafe certification upon hire

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management

Manufacturing

Industries

Hospitality

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