Banquet / Buffet Chef (FT)

  • Full Time
  • Kitchen
  • Posted 5 months ago


Open Until Filled

As a Banquet/Buffet Chef, you will support and assist in the oversight of the banquet/buffet operation. Responsibilities include, but are not limited to, assisting in the preparation of food items for all Banquet/Buffet meals, hiring, training, scheduling, and directing Banquet/Buffet staff; visually inspecting all food products to be served to ensure they all meet the quality standards set out by departmental and resort management.  He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.
QUALIFICATIONS: (Include equipment knowledge/use)

·         High School diploma or GED equivalent required.

·         3  years’ experience as the Banquet, Buffet, or Sous chef in a high-volume Banquet operation

·         3+ years of culinary supervisory experience in banquet and food service with inventory and purchasing knowledge and control is needed.

·         Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.

·         Kitchen equipment to be operated, but not limited to are:  Flat grill, Pasta well, Steam table, Browning oven, Cheese chopper/grater, Steam jacket, Ovens, Top Burners, Slicer, Broiler, Steamer, and Knives.

·         Proficient computer skills should include; various computer programs, email and the Internet.  Operating knowledge of food management systems is helpful.

·         Strong interpersonal and communication skills required.

·         Extensive knowledge of food safety and sanitation.

·         Culinary nutrition.


·         At least 5 years of related progressive experience as the Banquet, Buffet, or Sous chef in a high-volume Banquet or Buffet operation.

·         Prior experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.

·         State or Local Law may require a certificate upon completion of state-certified proper food handling certification.  ServSafe® certification (within 90-days of hire) or a valid food handler’s card.  Class II Gaming License or a Quinault Gaming License.
·         Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities. Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort and Casino operations. Develop solutions for customer concerns and continual focus on customer service as our top priority.

·         Must be able to communicate, read, write, and speak English effectively.

·         Ability to calculate figures/amounts such as proportions, percentages, area, circumference, and volume.

·         Excellent interpersonal service skills and organizational skills to plan time effectively.

·         Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.

·         Supervisory, leadership, management and coaching skills needed.

·         Ability to communicate on various levels to include senior management, customers, vendors, and associates.

·         Proficient in menu development, cost controls, purchasing and inventory.

·         Culinary creativity and menu writing abilities.

·         Good knowledge of food and catering trends with a focus on quality, production, and sanitation.

·         Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

·         Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.

·         Checks the quality of raw and cooked food products to ensure that standards are met.

·         Determines how food should be presented, and create decorative food displays.

·         Administers production schedules and staff requirements necessary to ensure timely delivery of services.

·         Estimates amounts and costs of required supplies, such as food and ingredients.

·         Inspects supplies, equipment, and work areas to ensure conformance to established standards.

·         Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

·         Monitors sanitation practices to ensure that employees follow standards and regulations.

·         Orders or requisitions food and other supplies needed to ensure efficient operation.

·         Follows all recipes, specs, and control procedures.

·         Demonstrates new cooking techniques, recipes, and equipment to kitchen staff.

·         Monitors guest satisfaction.

·         Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

·         Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.

The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)
While performing these job duties, the employee is regularly required to:

  • Must be able to work in a stationary position for long periods of times (up to 5 hours).
  • Must be able to work and be flexible with all shifts, weekends, and holidays.
  • Must possess the ability to access all areas of the kitchen, the ability to move frequently & freely about facility.
  • Must be able to withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items weighing up to 50 lbs. without restriction.
·         N/A
·         Must be able to work in a smoking environment

Note:       The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive.  Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.


Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Director.  At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Director, the Essential Functions of the job involved in the request.


Job functions are subject to possible modification to reasonably accommodate management changes and requests. This job description in no way states or implies that these are the only tasks to be performed by the employee occupying this position. Employees will be required to follow any job-related tasks requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an employment relationship and one of primary functional expectations.