Banquet Chef
Company: The Otesaga Resort Hotel
Location: Cooperstown
Posted on: January 14, 2026
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Job Description:
Job Description Job Description BANQUET CHEF Job Summary:
Recognized to be the Manager of the kitchen in the absence of the
Executive Sous Chef. Maintains cleanliness and maintenance of
facility. Works with the Executive Sous Chef to create a productive
working staff while maintaining grooming standards, NY health
department codes and standards of conduct set forth by Management.
ESSENTIAL FUNCTIONS: 1. Maintains sanitation, health, and safety
standards in work areas. 2. Demonstrates strong culinary skills
while maintaining control of food costs. 3. Utilize strong planning
and organization skills. 4. Monitors receipt of supplies and proper
storage 5. Verifies that prepared food meets requirements for
quality and quantity. 6. Assist with monthly inventory, portion and
waste control, and sanitation codes 7. Insures all food is prepared
to the correct specifications and ensure that the kitchen is ready
for service. 8. Brief the banquet kitchen staff daily about the
upcoming and current functions. 8. Communicate with all food and
beverage areas and carry out BEO instructions as discussed in
morning BEO meetings that are attended by the Banquet Chef. 9.
Review and update recipes and create specialty and seasonal items
10. Build team moral through positive feedback and training. 11.
Delegates and assists in preparing of all hot food items while
overseeing the garde manger chef and cold food production. 12.
Supervise and produce appealing buffet displays consistent with the
needs of each event or buffet. 13. Collaborate with the Executive
Chef in menu development and implementation of banquet menus. 14.
Support the Executive Sous Chef to ensure that the kitchen operates
efficiently. ADDITIONAL DUTIES AND RESPONSIBILITIES: 1.
Availability to work early mornings, evenings, weekends, and
holidays (required). 2. Certification in sanitation and workplace
safety regulations. 3. Practices safe food handling techniques,
preparation, and cooking procedures. 4. Execute end of day closing
procedures of kitchen 5. Ensure that all equipment and
refrigeration in the Banquet kitchen is working correctly. 5. Must
be efficient, work in high volume, multitask and work well as part
of a team. 6. Ability to withstand constant pressure to prepare
meals quickly, while ensuring quality is maintained, and safety and
sanitation guidelines are observed. 7. Personal cleanliness is
essential. 8. Knowledge and implementation of work place safety.
Control kitchen staff work hours. Examples keep overtime to a
minimum and enforce staff to only work hours that they are
scheduled.
Keywords: The Otesaga Resort Hotel, Albany , Banquet Chef, Hospitality & Tourism , Cooperstown, New York
