Banquet Chef

POSITION PURPOSE:

Assist the Executive Chef in creating and maintaining impeccable food preparations, visual aesthetics, and quality standards in all areas of operation while maintaining budgeted costs for food and labor.   Responsible for aiding the Executive Chef in the hiring, training, progress and coaching of all kitchen team members.  Ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.  In charge of the banquets that can range in size from small groups to hundreds of people. Responsible for guest and team member satisfaction in all food areas.  Assist the steward’s supervision of the sanitation in all food outlets.  Assist in planning, pricing and documenting of banquet menu and assumes all the duties of the Executive Sous Chef in their absence. 

ESSENTIAL FUNCTIONS:

                Supervise all food preparations and presentations to ensure consistent quality according to recipe cards.  Frequently test food quality.  Take corrective action, to include further training, for items that do not meet standards.   Inspect cafeteria daily to ensure consistent quality of food is being served to team members.  Actively cook and expedite during peak meal periods.

                Train, supervise, and direct the team in the banquet department.   Communicate effectively, both verbally and in writing, to provide clear direction to the team.  Assign and instruct the kitchen team in details of work.   Verify that all portion sizes, quality standards and proper cooking techniques are followed.  Monitor progress and give consultation when needed.   Conduct daily training programs to improve service and food quality. Help develop, implement, and maintain basic operating standards for Food and Beverage Services in compliance with Federal, State, Local and Hilton guidelines. (e.g. Florida Food Handler’s Certification)

                Inspect all refrigeration units, trash compactor, and food storage areas for sanitation, food quality, proper rotation and storage.

                Evaluate client satisfaction and resolve complications such as faulty food orders, etc.  Field guest and personnel complaints by conducting a thorough investigation of the situation in order to choose the most effective solution.

                Maintain top physical condition of all Kitchen equipment and facilities.   Create any necessary work orders for the repair of equipment and turn into the engineering dept.  Generate daily assignments for cleaning projects to team.

                Maintain constant communication with the Catering Department to ensure 100% knowledge of all banquet events and up-to-date changes.  Advise sales team of discrepancies in menu selection.  Attend weekly B.E.O. meetings with Catering and Banquets.

                Inspect incoming product to ensure weight, quality, and quantity of food received meets standards.   Verify all invoices to ensure product was received.  

                Conduct daily pre-shift meetings for the purpose of identifying special guests, groups’ in house, special needs, etc.  Encourage and promote an active team member empowerment atmosphere.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the Executive Chef, Food & Beverage Director and the General Manager based upon the particular requirements of the Hotel.

OTHER:

Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position.  Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Mandatory participation in the MOD program.

Upon employment, all Team Members are required to fully comply with hotel rules and regulations for safe and efficient operation of hotel facilities.  Team Members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities.

Awareness of current trends in food preparation, combinations, and garnishments.

Possess advanced knowledge of kitchen equipment operations, to include cutlery, and be able to instruct subordinates in the proper and safe usage of this equipment.

Possess advanced ability to create sensory pleasing food displays and individual plates, for banquets, the restaurants, and the team member cafeteria, etc. and be able to instruct subordinates in the proper method of creation.

Possess advance knowledge of food and beverage financial systems and controls.  (e.g. Capital budgets, inventory control, portion control, etc.)

Supervise, coordinate and motivate the activities of the department team.

                Advanced knowledge of mathematical skills (addition, subtraction, multiplication, and division) to

maintain proper portion control, menu costs, comment card reports, budgets, and various other

reports.

Ability to apply technical knowledge of federal and state regulations to practical situations within the hospitality industry.

Ability to walk for extended periods of time.

Ability to concentrate in high volume high pressure area.

Ability to communicate effectively.

Ability to analyze trends in comment card scores, safety reports, SALT scores, turnover and help set applicable policies.

Visual ability to read manufacturer’s instructions, correspondence, etc.

Able to read, write, hear, speak and understand the English language to communicate with management and staff, being persuasive, clear and to the point.  Written communication skills to be concise, well organized, complete, clear and understandable in order to formulate complex reports and communicate with the public, staff and management. 

Ability to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs.

Ability to perform duties in a confined space.

Ability to perform tasks requiring bending, stooping, and kneeling.

Ability to remain calm in emergency situations and to effectively deal with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger, collect accurate information, and solve guest concerns.

Detail oriented.

Knowledge of training techniques.  Ability to develop and train subordinates and accomplish goals in a timely manner.

Ability to work under time constraints and deadlines, must be productive in quantity and quality of work.

Ability to schedule, delegate, and work effectively in a 365 day environment.

Ability to communicate effectively.

Ability to use finger/hand movements for extended periods of time.  Finger and hand dexterity to manipulate switches, writing instruments, a computer keyboard, etc.

Knowledge of OSHA standards for chemical use and ability to train new team members in applicable usage of all chemicals in accordance to OSHA laws.

Knowledge and ability to enforce all applicable food sanitation codes (e.g. Federal, State, City, and County Codes).

                Ability to work in conditions which may be occasionally hot, noisy, and wet.

Knowledge with Excel, Microsoft Word, Outlook.

Knowledge with Nexus Payable Systems.

Knowledge with Synergy Systems.

Ability to work in a 365 day environment and be on call 24 hours. Must work a minimum of 45 hours/ week.

Protect employer's privacy and data; keep passwords safe.

QUALIFICATION STANDARDS:

Education:           High School Graduate or equivalent required.  Additional education or experience to meet the required job knowledge, skills, and abilities.  Completion of an industry recognized culinary school required.   Degree from a post-secondary culinary arts training program is desirable. 

Experience:         Minimum of 5 years experience in kitchen operations and food preparation and 2 

                                years of kitchen supervisory experience as a Sous Chef, Banquet Chef, or 1^st Cook 

                                required.

Grooming:           All Team Members must maintain a neat, clean and well groomed appearance 

according to the Olshan Properties Team Member Handbook.

Licenses /Certificates:     Florida State Certified Professional Food Handlers Certificate

                                             CPR, First Aid, and TIPS certifications.

Grooming:           All team members must maintain a neat, clean, and well groomed appearance 

                                (specific standards are available).

Other:                    Additional language ability preferred.