Banquet Chef

The Queensbury Hotel is looking for a Banquet Chef to join our team! Located in the heart of Glens Falls, conveniently on the bus line, The Queensbury is a Historic Hotel property and is the oldest standing hotel in the city. This position is a full time, year round salaried position.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

• Banquet Chef job duties include, but are not limited to:

• Assists in determining how food should be presented and creates decorative food displays.
• Attends weekly Banquet Event meetings to review culinary requirements.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily Banquet Event Order production needs.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Manages BEO process including ordering.
• Plans and Manages food quantities and plating requirements for all banquet functions.
• Prepares and cooks food of all types, either on a regular basis or for special guests or functions.
• Recognizes superior quality products, presentations, and flavor.
• Supports procedures for food & beverage portion and waste controls.
• Communicates production needs to key personnel.
• Communicates regularly with employees to ensure performance expectations are clear.
• Ensures and maintains the productivity level of employees.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Serves as a role model to demonstrate appropriate behaviors.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Ability to stand for long hours.
• Ability to lift 50 lbs.
• Serve Safe preferred.

Education and Experience

• High school diploma or GED; 4 years’ experience in culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

 CANDIDATE PROFILE

Pay Range Competitive salary based on experience.

Job Benefits Include:

-Free meal during your shift

-Uniforms provided

-Paid Time Off after one-year full time employment

-Insurance offerings after 90 days

-Friends & Family Rates

-Employee Rates

-401k offerings and more.

Job Type: Full-time