Join Our Team

Overview

The Banquet Captain coordinates and oversees the entire banquet function to ensure proper execution and ensure guest satisfaction.

Responsibilities

• Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
• Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
• Communicates with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
• Ensures that appropriate quantities of chine, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
• Check room set-up prior to event and meets with Executive Chef/FOH Manager to confirm quantities of food items and timing of food leaving the kitchen.
• Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
• Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
• Regularly review banquet schedule for changes, calendar of events, and special events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.
• Ability to read and understand Banquet Event Orders.
• Ability to carry at least 8 entrees per tray.
• Provide fine dining level food and beverage service to guests for all events consistent with JCC standards of service.
• Initiate and maintain friendly and professional contact with guests ensuring that all needs are anticipated and met.
• Setup and maintain both food and beverage stations in various locations throughout the building consistent with JCC standards of service.
• Maintain and inventory for both food and beverage stations.
• Maintain all event areas and front of house staging areas in a tidy and organized manner.
• Participate in both setup and cleanup of food and beverage service items.
• Ability to work independently during slower times.
• Perform safe work by helping to provide a safe and clean work environment. Maintains knowledge of the menu and any special items being offered.
• Prepare event venue spaces by preparing roll ups, laying out tablecloths, place settings and more.
• Daily services performed by Servers can include serving event attendees from beverage stations, coffee carts, concession stands, grab-and-go carts, buffets, and plated meals.
• Provides quick, attentive, friendly, and professional service to banquet guests and can communicate clearly with all customers.
• Ensure that food items are served at proper temperature and immediately upon availability from the kitchen.
• Ensures neat presentation of all ordered items, with no spill-over.
• Pre-buses tables and full buses tables when necessary, during peak periods and after completion of service.
• Maintains availability to work during many peak periods.
• Stocks beverage station(s) when necessary (ice, juices, glassware, sugar packets, etc.).
• Maintains high responsiveness to customer desires and requests.
• Maintains a professional and clean appearance.
• Communicates with bartenders, supervisors, and kitchen staff to improve communication and coordination so that patrons may be impressed by their dining experience.
• Builds and maintains knowledge regarding bar offerings so that patron questions may be accurately answered.

Qualifications

• High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.
• Ability to read and speak English may be required to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Must meet state age requirements for handling alcoholic beverages.

Overview

The Banquet Server will assist the Banquet Manager and Banquet Captains in serving the guests during banquet functions to ensure a positive guest experience.

Responsibilities

• Ability to read and understand Banquet Event Orders.
• Ability to carry at least 8 entrees per tray.
• Provide fine dining level food and beverage service to guests for all events consistent with JCC standards of service.
• Initiate and maintain friendly and professional contact with guests ensuring that all needs are anticipated and met.
• Setup and maintain both food and beverage stations in various locations throughout the building consistent with JCC standards of service.
• Maintain and inventory for both food and beverage stations.
• Maintain all event areas and front of house staging areas in a tidy and organized manner.
• Participate in both setup and cleanup of food and beverage service items.
• Ability to work independently during slower times.
• Perform safe work by helping to provide a safe and clean work environment. Maintains knowledge of the menu and any special items being offered.
• Prepare event venue spaces by preparing roll ups, laying out tablecloths, place settings and more.
• Daily services performed by Servers can include serving event attendees from beverage stations, coffee carts, concession stands, grab-and-go carts, buffets, and plated meals.
• Provides quick, attentive, friendly, and professional service to banquet guests and can communicate clearly with all customers.
• Ensure that food items are served at proper temperature and immediately upon availability from the kitchen.
• Ensures neat presentation of all ordered items, with no spill-over.
• Pre-buses tables and full buses tables when necessary, during peak periods and after completion of service.
• Maintains availability to work during many peak periods.
• Stocks beverage station(s) when necessary (ice, juices, glassware, sugar packets, etc.).
• Maintains high responsiveness to customer desires and requests.
• Maintains a professional and clean appearance.
• Communicates with bartenders, supervisors, and kitchen staff to improve communication and coordination so that patrons may be impressed by their dining experience.
• Builds and maintains knowledge regarding bar offerings so that patron questions may be accurately answered.

Requirements

Knowledge, Skills & Abilities

• Have a high level of social contact. Ability to work closely with staff and deal often with patrons.
• Ability to work a flexible schedule, including nights, weekends and select holidays.
• Must be detail oriented to ensure that work is accurate and complete.
• Ability to mutli-task.
• Ability to handle and move objects.
• Must have a customer-focused, positive and professional attitude.
• Ability to read with oral and written communications skills in the English language.
• Knowledge of basic arithmetic (addition, subtraction, multiplication, and division).
• Must be able to stand for extended periods of time.
• Ability to bend, stretch, twist, or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects up to 30 lbs. and 15 lbs. often.
• Must be punctual with consistent attendance.
• Must be able to respond to simple complaints or inquiries from customers, members of the business community, and/or regulatory agencies.

Qualifications

• High School diploma or equivalent GED strongly preferred. Equivalent experience may be substituted.
• Minimum of one (1) year of work experience at events, banquets or restaurants preferred.
• Must be at least eighteen years of age to serve alcoholic drinks.

Overview

The Lead Banquet Server provides direction and oversight of banquet servers as directed by Banquet Management. The Lead Banquet Server is responsible for serving guests in the venue dining areas at catered functions. Must be personable, professional and able to work in an ever-changing fast-paced environment. This role requires that the employee maintain excellent attendance and be available to work a varied event-driven schedule including evenings and weekends.

Responsibilities

• Ensures staff are briefed on event requirements at each shift and assigned to a specific area prior to events.
• Answers questions of catering staff and provide direction based on ability to comprehend BEOs.
• Assists with conducting a walkthrough of rooms and storage areas after teardown & completion of event to ensure all areas are clean and organized.
• Monitors food & beverage quality, guest service and ensures highest level of guest service during event.
• Demonstrates ability to meet the company standard for excellent attendance, well-groomed with a professional appearance, and adhere to uniform standards.
• Responsible for setting up banquet functions including linens, dishware, glassware and flatware and requested tabletop items.
• Responsible for serving guests and replenishing food for buffet service.
• Ensures all policies and procedures regarding accounting and cash handling practices are followed.
• Responsible for overseeing the service of alcoholic beverages to guests. Ensures staff members are checking ID’s to verify minimum age, are serving beverages responsibly in accordance with state/federal regulations.
• Enforces all JCC Food Service and Hospitality and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, operating procedures and quality presentation.
• All other duties as assigned by the Banquet Management

Qualifications

• High school diploma or equivalent
• One or more years’ food service / catering management or related supervisory experience preferred.
• Basic computer proficiency including experience with MS Word, Excel & Outlook preferred.
• Cash handling experience and ability, basic math skills including significant number manipulation.
• Effective reading, comprehension, verbal and written skills in English Language.
• Ability to pay close attention to detail, monitor behaviors of guests, have positive interpersonal relations.
• Ability to communicate with employees, co-workers, guests, managers and business contacts in a courteous and professional manner.
• Ability to be self-directed with little oversight and direct a team, creating a positive employee climate.

Overview

The Lead Cook is responsible for preparing and overseeing the preparation of all food items for banquets and concessions while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.

Responsibilities of this Position

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events
• Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service
• Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times
• Maintains proper inventory controls with the Lead Cook, end of month inventory with chef
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
• Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen.
• Approach all encounters with guests and employees in a friendly and service-oriented manner
• Always comply with JCC standards and regulations to encourage safe and efficient facility operations
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
• Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders
• Supervises and assists in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
• Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment
• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
• Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
• Performs other duties as requested by management

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with JCC, Facilities’ policies and applicable laws.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• 3 or more years of hands-on experience
• ServSafe Certified
• Must maintain local Health Codes and sanitation HACCP
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication and inter-personal skills
• Ability to undertake and complete multiple tasks

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them professionally
• Excellent organizational and planning skills
• Strong customer service orientation
• Excellent communication and interpersonal skills
• Ability to work with limited supervision
• Ability to interact with all levels of staff including management
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.

Other Qualifications:

• Serve-safe certified

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds.

Overview

Under the general supervision of the Executive Chef, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product.The Prep cook must maintain excellent attendance and be available to work events as scheduled per business need.

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Understand and follow guidelines set by JCC and the Health Department by maintaining sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Take pride as a cook, resolve issues, and assist co-workers as needed!
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Able to operate standard kitchen equipment.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to perform assigned tasks with minimal supervision.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.

Overview

Sous Chef is responsible for preparing and overseeing the preparation of all food items for banquets and concessions while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.

Responsibilities of this Position

• Provides a two-way line of communication between BOH & FOH during events, expediting food to events
• Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service
• Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times
• Maintains proper inventory controls with the Sous Chef, end of month inventory with chef
• Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
• Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen.
• Approach all encounters with guests and employees in a friendly and service-oriented manner
• Always comply with JCC standards and regulations to encourage safe and efficient facility operations
• Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
• Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
• Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
• Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders
• Supervises and assists in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
• Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment
• Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
• Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
• Performs other duties as requested by management

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with JCC, Facilities’ policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• 3 or more years of hands-on experience
• 2 or more years of kitchen/culinary management experience at an executive level
• ServSafe Certified
• Must maintain local Health Codes and sanitation HACCP
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication and inter-personal skills
• Ability to undertake and complete multiple tasks
• Competent computer skills

Skills and Abilities

• Ability to use and maintain basic food service and kitchen equipment
• Ability to train others in the use of basic food service and kitchen equipment
• Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
• Strong communication skills and the ability to read, write, and understand English
• Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
• Excellent organizational and planning skills
• Strong customer service orientation
• Excellent communication and interpersonal skills
• Ability to work with limited supervision
• Ability to interact with all levels of staff including management
• Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
• Creative and ability to create unique dining experiences
• Ability to be creative with food presentations and maintain a quality product.
• Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.

Other Qualifications:

• Serve-safe certified

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds.