Banquet Chef (FT Year Round)

The Banquet Chef is responsible for the execution and organization of all Crystal Mountain catered functions. This position is also responsible for holiday buffets, kitchen operations in the Wild Tomato restaurant and setting up the summer outlets. The Banquet Chef will maximize culinary productivity by tracking food & labor costs and overseeing menu changes as demand dictates in collaboration with the Executive Chef. 

Job Duties and Responsibilities

• Execute all Crystal Mountain banquet functions.
• Plan and participate in menu development and utilization of food surpluses and leftovers while taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu.
• Estimate food consumption; purchase or requisition food and kitchen supplies.
• Review menus and assign prices to menu items, analyze recipes, and determine food, labor, and overhead costs.
• Establish par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and make sure that the cost controller purchases such items.
• Direct food apportionment policy to control costs.
• Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand.
• Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
• Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Assist the executive chef in the hiring, training, supervision and success of all culinary and kitchen staff members.
• Track, document, and make sure all kitchen staff have the appropriate certification, licensing and training according to Crystal Mountain Policies and State and Federal Laws.
• Responsible for the creation and maintenance of the recipe database through our Food Trak inventory system.
• Maintain a clean environment to include proper food handling, storage, and sanitation.
• Capable of creating a motivational atmosphere and a cohesive food & beverage team, modeling proper culinary techniques and working alongside the staff.
• Adhere to all four-star resort performance standards to ensure that all guests have an outstanding dining experience.
• Other duties and tasks as required.

Job Specifications

Competencies:

• ServSafe Certified.
• Proficient in Microsoft Excel, Word, Access, Outlook.
• Effective business writing skills (grammar, vocabulary, clarity and brevity).
• Clear and concise verbal communication skills.
• Self-directed and able to maximize use of time and resources.
• Able to maintain office, employee and company confidentiality at all times.
• Dependable and meets goals.
• Exemplify professional conduct and adherence to company Core Values.

Education:

• Associate’s or bachelor’s degree in Hospitality, Business, or Management desired.
• Must have a minimum of 8 (eight) years kitchen experience with a minimum of 2 (two) years management experience.

Physical & Other Requirements:

• While performing the duties of this Job, the employee is regularly required to stand;   use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
• The employee is frequently required to walk and climb or balance.
• The employee is occasionally required to stoop, kneel, crouch, or crawl.
• The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Evenings, weekends and holidays are a regular part of the schedule.
• Must have excellent attendance and conduct record for consideration.
• Non-smoking candidates strongly preferred.