The Chef Agency
Apply Now
- Pension Plan – 100% company funded retirement plan with full vesting after 3 years
- 401k with a generous match – full vesting immediately
- Achievable and generous quarterly bonus plans
- Flexible schedule with 5 day work week
- Opportunities for rapid career growth and advancement
- Half price for off-duty dining with 1 guest at all our restaurants. (100% complimentary for General Managers and Executive Chefs for up to 3 guests)
- Complimentary Shift Dining
- Parking Benefits
- Best in class Health plan with Medical, Dental, Vision, Life, and Accident Insurance, Long Term Disability, Telemedicine, Wellness Coach, and reduced rates on acupuncture, massage therapy, fitness memberships, and more
- Paid Time Off & Sick Pay
- Paid Medical/Family Leave up to 8 weeks based on jurisdiction
- Jury Leave, Time Off to Vote, and School Activities Leave for DC restaurants only
- Charity Donation Matching Program of up to $4,000 per calendar year
- Assistance Fund for employees in need
- Best-in-class classroom & on-premises training program
- Tuition Reimbursement
- Annual Flu Shots
- Discounts from other Graham Holdings companies, including auto, education, retail, art and more.
QUALIFICATIONS: What we look for in a Banquet Chef
- 2-3 years’ experience as a Banquet Chef preferably in a high-volume event venue or restaurant.
- Hardworking, attentive, and hospitality-driven
- Desire to excel and maintain the highest level of service
- Great verbal and written communication skills
- Think and act creatively to provide guests with exceptional service and value
- Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production
- Disciplined and firm about standards of performance, yet fair and personable in developing employees
RESPONSIBILITIES: What you will be doing as a Banquet Chef
- Works closely with the kitchen and events teams to execute the event strategy and focus on meeting and exceeding goals
- Reviews Banquet Event Orders (BEOs) on a daily basis and makes note of any changes
- Briefs the kitchen management about the current and upcoming events
- Establishes banquet day priorities and assigns production and preparation tasks
- Reviews banquet / event sales and food costs to ensure budget goals are met
- Work with Executive Chef and Corporate Executive Chef on menu development to ensure product quality and food cost management
- Actively monitor food execution to ensure adherence to recipe and proper preparation and plating technique
- Ensure consistent adherence to company’s quality standards, operating systems/procedures, and sanitation and safety regulations/ requirements
- Assists in monthly inventories as necessary
- Fulfill other kitchen management responsibilities as necessary