Position Summary:

The Banquet Chef is part of the back-of-house management team supporting kitchen and food production, including employee training, planning, assigning, and directing work, and resolving problems.

Primary Duties and Responsibilities:

• Systemize food production for events to maximize efficiency and consistency

• Coordinate with Event Manager and Executive Chef to develop menus and SOPs for event execution

• Work closely with the Event Manager to ensure that all event dietary restrictions and allergies are accommodated

• Participate in preparation, organization and service of all food for events

• Support purchasing specifications, product storage requirements, recipe standardization, and waste control procedures

• Assist Executive Chef and other BOH management with recruiting, training, and managing employees

• Support food preparation and the menu planning process, including restaurant menu and daily specials

• Serve as a role model for all employees by maintaining a high-quality and consistent customer service, standards of cleanliness and organization

• Effectively communicate with all front-of-house and back-of-house employees to ensure timely and quality service

• Initiate ways to improve current kitchen practices, quality of products, and service provided

• Support other team members when needed to provide a positive and organized atmosphere for all guests

• All other duties as assigned

Qualifications Required:

• Line cook experience

• Must have knowledge and skills regarding budget maintenance and support efforts to increase efficiency

• High school diploma or equivalent

• Minimum of 5 years working in the culinary field

• Clear communication skills and ability to convey information effectively

• Ability to work quickly and effectively in a high-pressure environment producing high quality products

• High level of accuracy, attention to detail

Qualifications Desired:

• Associates in Culinary Management

• 3-5 yrs fine dining/ production experience

• Serve Safe Certified or Equal

Success Factors/Job Competencies:

• Customer Service

• Passion

• Team Player

• Excellent Communication Skills

• Flexibility

• Organizational Skills

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, and the ability to adjust focus.

While performing the duties of this job, the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke, and extreme temperatures. The noise level in the work environment is usually moderate to loud.

Simon Pearce is committed to the policy of equal employment opportunity and to provide all employees with the work environment necessary to enable them to advance on merit as far as their talents and skills will take them, without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, genetic information, status as a protected class of veteran, or any other legally protected status.