Join the Ruby Hospitality team as part of the Steam Plant Restaurant and Event Center kitchen staff. The Steam Plant is looking for a Banquet Chef to help run our fast-growing culinary venue. We are looking for someone with a vast culinary knowledge to help oversee our catering and restaurant back of the house operations.

BANQUET CHEF QUALIFICATIONS/SKILLS:

• 35 years banquet/catering experience.
• Expert in large volume catering.
• Expert in food production quantities, costing and presentation.
• No drama, rational thinking required
• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Direct and develop a culinary team in a high volume fast paced environment.
• Creativity
• Timemanagement skills
• Decision making
• Handles pressure well during peak volume and is able to direct a team accordingly.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

• Communicate with team effectively and must be present and actively participating in all management meetings.
• Execute all events efficiently and on time.
• Directs food preparation in collaboration with executive chef.
• Helps in the design of food and event menus.
• Produces high quality food, including both plate design and taste. Must be proficient in high volume catering and presentation.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Keeps stations clean and complies with food safety standards while maintaining sanitary and organized kitchen.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Help with scheduling while managing labor benchmarks.
• Build training/recipe guides.
• Helps develop a strong catering team.
• Helps order food supplies and keeps storage locations cleaned and organized.
• Monitors and maintains kitchen equipment.
  This is a full-time position that will include shifts during the day and at night as well as weekends. This position reports to the executive chef and General Manager.