Founded in 1970, Steele Hotels is an independent hotel operator based out of Newfoundland and Labrador Canada. With origins in Gander, NL the company has grown to include 8 properties located in St. John's, NL, Corner Brook, NL, and Fredericton, NB.
Steele Hotels is looking for a Banquet Chef to join our growing team at JAG Hotel in St. John’s, NL.
Reporting to the Executive Chef, the Banquet Chef will oversee all aspects of food preparation and delivery for large-scale events, ensuring timely service and top-quality presentation. They will lead a team of cooks and kitchen staff, coordinating food prep and delivery while maintaining high standards. Strong culinary skills, leadership, and organization are essential, along with a solid understanding of food safety and the ability to adapt under pressure. This role offers a rewarding challenge, combining culinary expertise with effective team management. This often involves working in fast-paced environment conditions at varying times throughout the day or night.
Main Duties & Responsibilities:
- Lead and oversee preparation of all dishes, coordinate the timing of food delivery, ensure that the presentation of each dish is of the highest quality, and execute multiple banquet functions
- Responsible for managing all day-to-day operations of the banquet kitchen
- Brief the banquet kitchen staff daily about the upcoming and current functions
- Review Banquet Event Orders (BEO) daily and make note of any changes
- Participates in training staff on menu items including ingredients, preparation methods, and unique tastes
- Manages food quantities and plating requirements for all banquet functions
- Follows proper handling and the right temperature of all food products
- Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation
- Monitor the performance and productivity of banquet kitchen staff and support and ensure all procedures are completed to the department standards
- Oversee kitchens when Executive Chef is not present
- Maintain proper food costs set out by Executive Chef
- Assist the Executive Chef in banquet menu development and execution
- Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work
- Ensure that each banquet kitchen work area is stocked with specified tools, supplies, and equipment to meet the hotel’s operating and business demands
- Take physical inventory of specified food items for banquet demands
- Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment
- Responsible for overseeing the regular cleaning of all equipment used in the banquet kitchen, along with maintaining equipment in a proper operational condition
- Attend weekly event meetings.
- Effectively communicate both verbally and in writing to provide clear direction to staff
- Demonstrate a professional and positive presentation to guests and colleagues, and be well groomed
- Perform any other tasks, as assigned
Qualifications, Skills & Attributes:
- 2 or 3 year diploma from an accredited post-secondary in culinary arts or hotel & restaurant management
- A minimum of 5 years experience in a high volume banquet kitchen
- A minimum of 2 years experience as a Sous Chef or Chef de Partie
- Knowledge of food safety, sanitation, and food preparation techniques
- Knowledge of current and updated culinary trends
- Ability to lead and mentor a team of culinary professionals
- Ability to multitask in a fast-paced environment and handle high-pressure situations calmly
- Excellent communication skills and proficiency in reading BEOs
- Commitment to maintaining high service standards
Why Work with Us:
- Competitive salary package
- Company RRSP matching plan to secure your financial future
- Comprehensive health benefits including dental and vision coverage
- Employee Family Assistance Program [EFAP], including counseling services and life coaching
- Paid time off, including vacation time, sick leave, and statutory holidays
- Other employee benefits such as discounts on food, gym memberships, and phone plans, etc.
- Gratuities
If you are interested in working with a growing company and want to grow with us, we welcome you to apply to careers@steelehotels.com. Please include “Banquet Chef” in the email subject line, and use the following naming convention for your resume file: First Name Last Name - Resume. The deadline for this position is February 5, 2025. Please note, only candidates selected for an interview will be contacted.
We are an equal opportunity employer and are committed to a work environment that supports, inspires, and respects all individuals, we welcome everyone to apply.
Job Type: Full-time
Pay: From $1.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Paid time off
- RRSP match
- Vision care
Work Location: In person
Application deadline: 2025-02-05
