Banquet Chef

Responsibilities and Duties:

• Actively demonstrates skills in banquet and catering areas to execute Banquet

Event Orders

• Shows experience and directs team in Buffet and Plated Techniques and

execution. Able to display knowledge of modern and classical style plating techniques

• Assists in development of custom banquet menus and requests from Meeting
• Planners
• Organizes and Updates BEO’s to reflect most current Guests/Group needs
• Assists ordering of food products for banquet events and kitchen supplies,

working with the purchasing agent to ensure all products are set up and

• organized in Crunchtime; assists in conducting periodic food inventories
• Actively manages the kitchen staff within their culinary responsibilities and
• following proper scheduling procedures to ensure staffing levels are

appropriately maintained and productive

• Assists the Executive Chef with departmental human resource functions
• Actively demonstrates and teaches proper cooking methods for producing

excellent food products for our Guests and Hosts

• Ensures all safety training is completed per company policy
• Supervises and coordinates the production of food according to menu

specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine, banquet production, staff meals, and ensures excellence in products. Will perform all HOH duties as needed

• Ensures quality specifications for inventory of ingredients are being met on

a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable

• Tastes all elements of menu on a regular basis to ensure quality and taste

profiles are correct along with visual checks for proper plating and appearances

• Checks physical cleanliness of operations. Ensures all staff practice “clean

as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed

• Maintains proper working order of all equipment. Inspects ovens, ranges,

fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team

• Maintains Food Safety Standards for all kitchens and banquet areas while

assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines

• Demonstrates continuous improvement with ongoing audits, e.g. Health

inspection, Steritech, REI, internal, etc.

• Ability and knowledgeable in Butchery and Fabrication techniques of Beef,

Chicken and fish

• Able to execute recipe standards in Batch cooking and plate specifications.

Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing. Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities

• Management reserves the right to change and/or add to these duties at any

time.

Qualifications:

• Must display and live out Lead with Love qualities strongly rooted in the

Dollywood Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.

• Able to make a friendly impression when speaking to or corresponding with

guests, vendors, and other employees.

• Must reflect Callaway’s image by being genuinely friendly and caring and by

taking pride in work.

• Must be self-motivated and disciplined.
• Must be able to prioritize and complete work assignments on a timely basis.
• Must maintain strict confidentiality and judgment regarding privileged

information.

• Must be committed to continuous improvement.
• Must have professional appearance with good personal hygiene.
• Must promote and support a “team” work environment by cooperating and helping

co-workers.

• Must be able to be productive in a fast-paced, dynamic environment.
• Must maintain dependable work attendance and flexibility with assigned work
• schedules including any required overtime, evenings, weekends and holidays.
• Must be sensitive to the needs of our Guests and feel empowered to act to

meet their needs within company guidelines.

• Must be able to utilize effective communication, problem solving, conflict
• management and interpersonal skills.
• Must show appreciation of others.
• Able to get along with other employees to work out problems and resolve

conflicts

• Able to comprehend instructions and retain information.
• Able to perform duties consistent with creating a safe and secure environment

for hosts and guests.

• Able to be flexible to handle frequent changes in priorities.
• Able to add, subtract, multiply and divide with accuracy.
• Able to communicate effectively using standard English grammar and

punctuation

• Able to tolerate various temperatures while working indoors and outdoors.
• Able to operate/drive a company vehicle with valid GA driver’s license and

insurance.

• Able to meet the physical demands of the job.
• Able to plate Dessert items, Hot and Cold items, Appetizers, Amuse-bouche,

and set for Refreshment Breaks

• Able to manage complexities of various Banquets and Meeting Planners.
• Able to direct HOH and FOH Teams in executing timing of banquets both Buffet

and Plated.

• Able to prioritize tasks and complete assignments on time.
• Able to ensure proper handling of food products by receivers and culinary.
• Able to educate and instruct Hosts on spoilage and food cost controls.
• Must be able to lift 50 pounds

Education and Requirements:

• High school diploma or equivalent.
• A minimum of 2-3 years of experience working as a sous chef or very similar

role in restaurant.

• 2+ years of experience working as a Sous Chef in Banquet Operations.
• Culinary degree or ACF certification preferred.
• A minimum of two (2) years of supervisory experience.
• Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities.
• Must be at least 21 years of age.
• Basic computer experience.
• Must successfully pass a background check, drug test, and obtain a driver’s

license.