What are the responsibilities and job description for the Catering / Banquet Chef position at Morningside Inn?
An In-House Catering Chef oversees the culinary operations for large-scale ( up to 200 guests) events, ensuring high-quality food preparation and presentation. Below is a detailed job description for this role.
Job Title: Catering Chef
Job Summary
The Catering Chef will lead the back-of-house team in planning and executing menus for various events, including weddings, corporate gatherings, and private parties. This role requires a blend of culinary expertise, leadership skills, and the ability to manage multiple tasks in a fast-paced environment.
Key Responsibilities
- Menu Development: Design and create innovative menus that meet client preferences and dietary restrictions, ensuring top-quality food presentation and taste.
-Food Preparation: Oversee food preparation and cooking processes, ensuring that all dishes are prepared to the highest standards and served at the appropriate temperatures.
-Team Management: Supervise and train back-of-house staff, delegating tasks effectively to ensure smooth operations during events.
-Inventory Management: Maintain inventory levels of ingredients and supplies, ensuring freshness and availability for all events with a strong focus on quality and pricing.
- Event Coordination: Collaborate with event planners and managers to ensure all catering needs are met, including guest preferences and requirements and the timetable of events.
-Quality Control: Monitor food quality and safety standards, ensuring compliance with health regulations and sanitation practices.
-Budget Management: Help manage food costs and labor expenses to meet budgetary constraints while maximizing quality and service.
-Customer Interaction: Build and maintain guest relationships, addressing any concerns or special requests.
-Kitchen Maintenance: Perform regular maintenance and cleaning of kitchen equipment, including stoves, ranges, freezers, walk-in coolers, etc.
-Help out in additional ways as needed. This is a small family-owned business.
Qualifications
Education: Culinary degree or equivalent experience in a high-volume catering environment.
Experience: Minimum of 5 years of experience as a catering chef, with a proven track record of managing large-scale events up to 200 guests
Skills:
- Strong culinary skills and knowledge of various cooking techniques with a personal commitment to excellence.
- Excellent leadership and team management abilities.
- Exceptional organizational and multitasking skills.
- Strong communication and interpersonal skills.
- Ability to work flexible hours, including evenings and weekends.
Certifications: ServSafe certification or equivalent food safety training preferred.
Working Conditions
The Catering Chef will work in a fast-paced kitchen environment, often requiring long hours on their
feet, lifting heavy objects, climbing stairs, and managing multiple tasks simultaneously.
Salary and Benefits
Salary Range: $60,000 commensurate with experience.
Benefits: Health insurance, paid vacation time, and opportunities for professional development.
This role is ideal for a passionate culinary professional seeking an on-premises catering role who thrives in a dynamic environment and is dedicated to delivering exceptional dining experiences to our guests.
Please send your resume for review. Applicants will be contacted to schedule a working interview once reviewed and accepted.
Salary : $60,000