Assistant Banquet Chef

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Job Descriptions

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General Information
Position Title:	Assistant Banquet Chef
Control Number:	001191
Reports To:	000243
Position Title	Department Name
Banquet Chef	Dining Services
Department Name:	Dining Services
Location:	Dining Services
Date Prepared:	Jan-06
Exempt:	No

Primary Purpose

Works with the Banquet Chef in producing all food products that are required by the catering operation. Assists with all aspects including food production, plating at events and cooking offsite at specific events as directed by the Banquet Chef.

Responsibilities

Works cooperatively with others and accepts direction from supervisors.

Assumes the responsibilities of the Banquet Chef in their absence

Assists in the production of all food produced and served and in the FIC operation, as well as any food that is transported out of the unit for any catered event

Responsible for the successful execution of all Continental Breakfasts, AM &PM Lecture Breaks, No-frill lunches and all specialty lunches and Pre-Performance Dinners

Maintains an orderly work area in the kitchen as well as in all areas where catering operation takes place.

Provides direction to the hourly staff, both production and utility, in the FIC kitchen

Assists with forecasting and purchasing food for the FIC operation

Attends weekly catering planning meetings

Assists the Banquet Chef and Catering Manager in the design of the seasonal and custom catering menus throughout the year

Performs other duties as assigned to assist the department in obtaining and maintaining its mission. Works cooperatively with others and accepts direction from supervisors

Education & Training

Culinary degree or equivalent experience.

Experience

1-2 years of quality volume production experience.

Knowledge

Must have knowledge of proper food handling, production levels and other food-related knowledge.

Other

Must be willing to work flexible hours totaling 40 hours per week including days, nights, weekends and holidays. Must be able to lift 10-20 lbs. numerous times during the day, and 50 lbs. a few times each day. Able to push and pull up to 100 lbs. frequently. Must be able to stand for long periods of time. Must be able to use a variety of kitchen equipment in a safe manner.