Private chef Jobs in Provo, UT

Job Description

Job Description

Job Title : BANQUET CHEF

Rate of Pay : 70-75k DOE

Shift : Schedule dictated by business needs.

Must be available 7 days / week. Monday through Sunday, Weekends and Holidays required, minimum 5 days / week, average 40+ hours

Full-Time, Year Round Position

FLSA Status : Exempt, Salaried

SUMMARY

The Banquet Chef works closely with the Catering and Conference Services Department to execute all Sundance catered functions, on or off property. Execute all aspects of the Banquet operation to successfully run the department. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Work with the Resort Executive Chef in menu development and product research.
• Exhibit meticulous planning and organization to coordinate banquet and concessions production for the Resort.
• Direct all activities of banquet kitchen to execute production to Sundance standards and BEO (Banquet Event Order) specifications.
• Oversee and participate in production being an example of safety, sanitation standards, practices, and applicable laws.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Provide education and training to both kitchen staff as well as service staff.
• Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff.
• Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance
• Establish and maintain a positive work environment.
• Attend weekly chef's meeting / BEO meeting to plan upcoming events.
• Consistently execute menus in line with the Sundance Standard.
• Plan and execute the seasonal concession menus for Bearclaw, The Lookout, Summer Theatre / Blue Bird Series, and the Mountain Camp Café.
• Assist in planning and and execution of Holiday Restaurant Brunch menus.
• Prepare and execute holiday and special menus in cooperation with Executive Chef.
• Plan and execute the seasonal menus for breakfast, lunch, dinner, breaks, and receptions.
• Maintain food prep and service for Employee Café menu.
• Update and maintain the recipe database.
• Create recipes for all banquet and catered functions.
• Expedite and / or cook on kitchen lines on a daily basis. Produce orders for the restaurant.
• Assist in other kitchens as needed.
• Assist in receiving orders.
• Accurately and professionally produce and execute orders for all Sundance catered functions.
• Account daily for departmental labor and control overtime.
• Monitor staffing levels.
• Order and requisition all necessary products.
• Assist in monthly inventories, ensuring accurate food cost.
• Ensure proper rotation of food and food products to maximize company profitability.
• Oversee the cleanliness of all kitchen areas.
• Train staff to support the recycling program.
• Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise.
• Maintain and clean Sundance catering vans and vehicles.
• Ensure the cleanliness of all remote banquet kitchen facilities.

SUPERVISORY RESPONSIBILITIES

MANAGEMENT SKILLS

QUALIFICATIONS

WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles and extreme heat. The employee is occasionally exposed to wet and / or humid conditions (non-weather), toxic or caustic chemicals, outdoor weather conditions, extreme cold, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate to loud.

DISCLAIMER

This is a general description of this job. All employees of Sundance Partners LTD. will be required to perform any task that is asked of him / her within legal and ethical parameters and company policy.

BENEFITS :

Job Posted by ApplicantPro