Senior Banquet Chef - Seattle Convention Center

Aramark • Seattle, WA, United States • $93k - $98k / year • 4h ago

Job Description

The Senior Banquet Chef at the Seattle Convention Center is a culinary leader who assists with overseeing culinary operations to meet production, presentation, and service standards, applies culinary techniques to food preparation, and helps manage the final presentation and service of food.

The Senior Banquet Chef works closely with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals and supporting high production, catering operations.

COMPENSATION: The salary range for this position is $93,000 to $98,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Responsibilities

- Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique
- Assists with developing culinary team's skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success

- Assists with planning, organizing, and leading team meetings and daily huddles
- Estimates food consumption then requisitions or purchases food

- Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals

- Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety
- Selects and develops recipes and standardize production recipes to ensure consistent quality
- Establishes presentation technique and quality standards, and plans and prices menus

- Assists Executive Sous Chefs with labor scheduling and timecard management

- Efficiently execute and deliver all food line products in accordance with the daily menu

- Complete production sheets and execute any unforeseen BEO changes related to the production of food items. Regularly reviews future BEOs to contribute to production planning

- Proactively manage waste by adhering to standardized menus, recipes, ingredients and labor models

- Positively influence kitchen culture through effective coaching, mentorship, and recognition

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

- Requires at least 3-5 years in a related position
- Requires at least 2-3 years of post-high school education, strong preference to a culinary degree
- Requires advanced culinary skills and knowledge of the principles and practices within the food profession
- Requires experiential knowledge of management of people and/or problems.
- Requires strong verbal, reading, and written communication skills

- Demonstrated food and labor cost management skills

- Ablity to learn and comfortable operate computer systems and applications related to the daily operation of the culinary department

- Proficiency with the Microsoft Office 365 suite

Physical Requirements:

Frequent standing and walking for extended periods of time on solid surfaces.
Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.
The position requires manual dexterity, auditory, and visual skills, as well as the ability to follow written and oral instructions.

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.