Hotel Investment Services

From retirement parties in the Noggin Room Pub, to baby showers in the Reycraft Room, to summer weddings overlooking Lake Michigan on the Veranda, the Perry Hotel offers spaces and menus to fit every event, and our Banquet Chef ensures that the food served is second-to-none.. Coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain.. Assist the Corporate Chef and Executive Chef in banquet menu planning, development and execution.. Culinary Arts degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related hospitality major strongly preferred, but not required.. Minimum of three years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as a lead line cook or Sous Chef.

banquet chef

For over 125 years, visitors from near and far have chosen the Perry Hotel as their preferred venue for some of their most memorable life events. From retirement parties in the Noggin Room Pub, to baby showers in the Reycraft Room, to summer weddings overlooking Lake Michigan on the Veranda, the Perry Hotel offers spaces and menus to fit every event, and our Banquet Chef ensures that the food served is second-to-none.
Duties and Responsibilities:
Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
Supervise and coordinate all activities and monitor the performance of cooks and banquet kitchen staff who are engaged in food preparation, ensuring all procedures are completed to the department standards.
Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
Review banquet event orders (BEOs) daily and make note of any changes.
Brief the banquet kitchen staff daily about the upcoming and current functions.
Coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain.
Attend weekly meetings to discuss upcoming BEOs with the Sales and Catering team
Assist the Corporate Chef and Executive Chef in banquet menu planning, development and execution.
Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
Responsible for managing all day-to-day operations of the banquet kitchen.
Responsible for ensuring all equipment is in proper operational condition, scheduling maintenance or repairs as needed.
Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen.
Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
Plans and manages food quantities and plating requirements for all banquet functions.
Oversees food preparation handling and proper storage standards, and ensures compliance with all applicable laws and regulations.
Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Identifies the developmental needs of kitchen staff and provides coaching and mentoring to improve their knowledge or skills.
Prerequisites:
Very good knowledge of food safety, sanitation, and food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to lead and mentor a team of 4 to 8 culinary employees.
Effective communication skills, both verbal and written
Able to plan and execute multiple banquet functions.
Able to help in cooking and food preparation, as and when required, and perform other duties as assigned by management.
Education:
Culinary Arts degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related hospitality major strongly preferred, but not required.
Experience:
Minimum of three years' experience in a high-volume banquet kitchen, and a minimum of two years' experience as a lead line cook or Sous Chef.
Job Details:
Job Type: Full Time
Compensation: Annual Salary $50,000 to $55,000
Benefits:
Medical, dental and vision insurance available
100% Company Paid Life and Short Term Disability Insurance
Paid Time Off
Flexible Holiday Schedule
Dining and Lodging Discounts

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