Banquet Chef Job at Bozzuto's Inc, Farmington, CT

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  • Bozzuto's Inc
  • Farmington, CT

Job Description

Position Overview:

As a Banquet Chef you are responsible for overseeing all aspects of the kitchen operations including but not limited to food preparation and cooking dishes/menus prepared by the Executive Chef. You are responsible for ensuring food quality, presentation, and taste to me the established standards while maintaining a safe and efficient work environment.

Responsibilities:

  • Creating and developing menus that account for seasonality, customer preferences, dietary restrictions and food trends
  • Cook and assemble dishes according to recipes and standards set by the Executive Chef
  • Ensuring food is cooked to the appropriate temperature and is visually appealing based on standards set by the Executive Chef
  • Monitoring portion sizes and food waste to minimize costs and maximize efficiency
  • Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste
  • Driving a standard box truck due to offsite catering events booked by the organization
  • Monitoring food inventory levels and notifying the Executive Chef of shortages and discrepancies
  • Managing culinary staff both on premise and off premise events based on customer specifications
  • Collaborating with other kitchen team members to ensure timely and efficient services
  • Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products
  • Assisting with the cleaning and maintenance of kitchen equipment as needed
  • Staying up to date on industry trends to elevate prepared dishes
  • Performing any other tasks assigned by leadership

Experience:

  • Preferred: Three (3) year experience as a high volume chef or relevant experience such as catering, weddings, banquets etc
  • Required: ServeSafe Certification
  • Preferred: Culinary degree or equivalent but not required

Schedule:

  • Days and start times TBD based on business needs
  • 5-6 day work week
  • Flexibility to work hours needed based on event schedules

Environment:

  • Kitchen environment – varying temperatures based on seasons and equipment

Skills:

  • Physical abilities : May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
  • Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
  • Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
  • Working in a team based environment: Working independently and as a team player
  • Quality: Maintain integrity and high standards from all perspectives
  • Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift

Job Tags

Shift work,

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