Description Supervise production and planning of all banquets and buffets for Timberline. Requirements • Help manage kitchen in regards to Banquet functions. Prep lists, plan sauces, starches, vegetables and garnishes. • Post function orders in a timely fashion and outline pertinent information. Clarify discrepancies that may exist with Sales and Catering and CDR. • Communicate with Executive Sous Chef on specific needs to ensure proper products and quantities are in house prior to scheduled banquet events. • Ensure frozen products for banquets are pulled in time to thaw under refrigeration. • Ensure all functions are put out in a timely matter by communicating with Banquet team for schedule changes. • Ensure proper scheduling. • Attend BEO meeting when needed. • Develop and maintain a system of food handling ensuring profitability and quality control. • Ensure sanitation standards as described by Health Department regarding food, personnel and work place are followed. • Work with Executive Chef, Executive Sous Chef, Chef de Cuisine, Dining Room Manager and Sales and Catering to remain abreast of current and future functions. • Create and set new standards of quality control. • Display high level of leadership and professionalism in all aspects of his/her work. • Promote good working rapport in a non-adversary manner among staff members and other company personnel. • Ensure that quality, presentation and specification standards set by the Executive Chef and Executive Sous Chef are met. • Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace • Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present. • Present a professional, quality image at all times. • Exercise sound judgment and awareness regarding language, behavior, and dress and grooming. • Regular and reliable attendance. QUALIFICATIONS: · Must be service oriented. · Must be detail oriented with ability to set and meet high customer service standards. · Must use proper etiquette while conversing with guests. · Must have detailed knowledge of all menu offerings. · Must have excellent communication skills. · Must be able to plan and cost menus. · Must have valid Oregon Food Handlers permit. PHYSICAL REQUIREMENTS: · Must be able to lift 50 lbs. · Must be flexible and capable of bending, twisting and kneeling. · Must be able to work in tight spaces. · Must be able to work on feet, stand and walk for up to 8 hours at a time. · Must be able to keep up with the pace of department/position demands.