head chef @ Norsemen Inn

Job Overview

We are seeking a talented and experienced Chef to join our culinary team. The ideal candidate will have a strong background in restaurant and banquet food service, with the ability to lead and inspire a team in a fast-paced kitchen environment.

*Previous banquet and large-volume food service experience is required.* The successful candidate will be comfortable managing both regular restaurant service and banquet functions, ensuring consistent quality, presentation, timing, and food safety across all areas of the operation.

As a Chef, you will be responsible for creating exceptional dishes, supporting successful banquet and event execution, and maintaining the highest standards of food quality and guest satisfaction.

Duties

• Oversee the daily operations of the kitchen, ensuring efficient workflow and high-quality food preparation.
• Coordinate and execute banquet functions, including weddings, conferences, group meals, buffets, plated dinners, and other special events.
• Review banquet event details and function requirements to ensure proper preparation, staffing, timing, quantities, and presentation.
• Plan and organize food preparation for large-volume events while maintaining consistency and quality.
• Work closely with banquet, catering, and front-of-house teams to ensure events run smoothly and meals are served according to schedule.
• Assist with the development of banquet menus, event packages, specials, and regular restaurant menu offerings.
• Supervise kitchen staff, providing training, guidance, and support to foster a collaborative and productive team environment.
• Delegate prep and service responsibilities effectively during regular service and large banquet functions.
• Ensure compliance with food safety regulations and maintain cleanliness and organization throughout all kitchen and food preparation areas.
• Manage inventory levels, ordering and receiving supplies as required while controlling food waste and unnecessary costs.
• Monitor food costs, portion control, yields, and product usage.
• Ensure food presentation, quality, and portion sizes consistently meet established standards.
• Prepare production lists and coordinate advance preparation for upcoming events and busy service periods.
• Assist with scheduling and staffing requirements based on restaurant volume and scheduled banquet functions.
• Maintain communication with management regarding upcoming events, product needs, staffing concerns, and operational challenges.
• Respond professionally to guest feedback and work with management to continuously improve the dining and banquet experience.
• Support the kitchen team wherever required during periods of high volume.

Requirements

• Previous banquet and large-volume food service experience is required.
• Proven experience as a Chef, Sous Chef, or in a similar leadership role within the hospitality industry.
• Experience successfully executing plated banquets, buffets, weddings, conferences, or other large functions.
• Strong ability to organize and coordinate multiple events, prep requirements, and service deadlines.
• Strong knowledge of food safety practices and regulations.
• Excellent leadership skills with the ability to manage, train, and motivate a diverse kitchen team.
• Experience with menu planning, food costing, inventory management, ordering, and waste control.
• Proficiency in a variety of cooking techniques and cuisines.
• Ability to maintain consistency and quality when preparing food for both individual restaurant orders and large-volume functions.
• Ability to work effectively under pressure in a fast-paced environment while maintaining strong attention to detail.
• Strong communication and organizational skills for effective collaboration with kitchen, banquet, front-of-house, and management teams.
• Flexible availability, including evenings, weekends, holidays, and scheduled banquet functions.
• A passion for culinary arts and a commitment to delivering exce