What are the responsibilities and job description for the Banquet Chef position at Grand Geneva Resort?
Description
Grand Geneva Resort & Spa Job Description
POSITION - BANQUET CHEF
Department - Geneva Main Kitchen Culinary - Banquets
Division - Hotels & Resorts
Position Purpose: Train, supervise and work with all chefs’ staff in order to cook, create and present food according to resort standard recipes in order to create quality food products. Assist in control of food, labor, and departmental expenses. Oversee the culinary student program through acquisition, interviewing and on site management.
Essential Functions:
• Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
• Train and supervise kitchen staff in proper preparation of menu items.
• Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily sanitation and safety practices.
• Assist engineer in the repair controls of equipment and preventative maintenance programs.
• Perform other duties as assigned.
Position Requirements:
• High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.
• Managerial and production experience in similar hotel or resort required.
• At least 3-5 years in management of high volume production in multiple outlet operations.
• Thorough knowledge of food products, standard recipes, and specific food preparation.
• Working knowledge of accepted safety sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portions.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicates with other associates.
• Sufficient manual dexterity of hand in order to use all kitchen equipment.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule.
• Ability to perform duties in a confined space.
• Ability to perform duties within extreme temperature ranges.
• Must be available to work a varied schedule to include days, nights, weekends and holidays.
Reporting Relationship: Executive Banquet Chef.
Exemption Status: Exempt
Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
Equal Opportunity Employer