Banquet Chef

Position Summary: Responsible for daily culinary operations in Banquets, Commissary, and the Team Member Dining Room. Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings. Essential Duties and Responsibilities: • Responsible for Daily Operations of the Banquet Culinary Department and other assigned outlets. • Possesses complete knowledge of all procedures related to the job. • Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings. • Possesses a high level of organization and meticulous attention to detail. • Ability to coordinate banquet food production and plating. • Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required. • Is responsible for ensuring the highest standard of quality in all areas of food preparation • Sets high standards by complying with all departmental rules, policies, and procedures. • Reviews Banquet Event Orders (BEO) on a daily basis and communicates any changes. • Works with front of the house supervisors, Sales Director and Banquet Manager to ensure proper communication to our back line supervisors. • Confers with the Catering Sales department to build custom menus with the Guests suggestions. • Attend all BEO meetings and filter information to the team. • Ensures thorough communication between shifts. • Communicates problems or concerns to the Executive Chef and other departments as required. • Ensures that all guests are treated in a prompt, professional and courteous manner. • Orders and prepares proper levels of food and ensures that all items are properly rotated. • Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product. • Works to ensure a clean and sanitary kitchen at all times. • Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur. • Ensures that temperatures of all products and storage areas are checked as required. • Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food. • Assists the Executive Chef and Executive Sous Chef with the overall supervision and administration of the departments, making personnel recommendations as requested. • Coordinates training of all team members in the proper performance of all job duties. • Is responsible for the direct supervision of all kitchen team members during an assigned shift. Assigns duties to cooks as necessary. • Ensures that all cooks perform their duties as required and in accordance with established company guidelines. • Ensures that all Team Members are treated in a fair and consistent manner • Performs any other duties as specified or assigned by the Executive Chef, Director or any member of the Executive Management • Understands that this is a 24-hour responsibility and is accessible at all times. Qualifications: (Knowledge, Skills, and Abilities): • Accredited degree or certification in culinary arts, hospitality, or catering or something similar and 3-5 years of experience in food & beverage culinary management or a combination of the two preferred. • Banquet and/or Buffet Experience highly preferred. • Must possess outstanding interpersonal communications skills to effectively interface with guests and team members. • Possesses ability to work under pressure. • Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment • Extensive knowledge of the preparation of all food items. • Must be detail oriented. • Computer literate in Microsoft Office or Google Workspace applications. • Must be able to use a computer to enter requisitions. • Must be able to understand and communicate Material Data Safety Sheets to all team members. • Ability to successfully fulfill the pre-employment process • Ability to work flexible shifts and days of the week including holidays • Ability to obtain and maintain all necessary licensing Perks that Work! • Medical, Dental, Vision, and Life Insurance • 401K – 4% match to 5% Team Member Contribution • $1 Daily Meals • Earn up to 18 Days of Paid Time Off Your First Year • Free Shuttle from Rosemont’s Blue Line Station • Free Parking On-Site • Rivers Casino Scholarship Program for Team Members and their Children/Grandchildren • Tuition Reimbursement • Fitness/Gym Reimbursement • Community Volunteer Opportunities • Leadership Training & Career Advancement Programs • Team Member Exclusive Discounts Job Type: Full-time Pay: From $80,000.00 per year Benefits: • 401(k) • 401(k) matching • Dental insurance • Health insurance • Paid time off • Tuition reimbursement • Vision insurance Work Location: In person