The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic Banquet Chef to join our team!

About Detroit Cambria:

Duties/Responsibilities:

• Assist the hotel’s sales & catering or banqueting staffs with banquets, parties, and other special events.
• Continually enhances the culinary experience of banquet or event guests.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
• Ensures compliance with all applicable laws and regulations.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Maintains food preparation handling and correct storage standards.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
• Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
• Ensure that all staff prepare menu items following recipes in accordance with the hotel’s operating standards.
• Manage all banquets and events, both on and off site.
• Manage daily employee meals.
• Manage Five Iron Golf Kitchen.
• Create prep for other areas of the hotel (Five Iron, Detroit Taco, Rooftop)
• Create and post schedules.
• Assist in other areas of the hotel as required.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Detail-oriented and thorough.
• Ability to produce an excellent culinary experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

• Ability to produce an excellent culinary and restaurant experience for patrons.
• Extremely creative.
• Excellent verbal and written communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 45 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.