Banquet Chef

Overview:

The Banquet Chef will manage all aspects pertaining to the banquet kitchen in servicing all events. To ensure effective operation of the overall Banquet kitchen food production.

Responsibilities:

• Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets.

• Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events.

• Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO).

• Oversee and aid in production and execution of menu items.

• Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service 

• Evaluate the work performance of cooks and give guidance and discipline as necessary.

• Maintain effective communications with Executive Sous Chef\Executive Chef concerning food production.

• Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations.

• Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization.

• Leads the Banquet Kitchen Team in food preparation and presentation during all events.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Hot Kitchen and Cold Kitchen

• Operates and maintains all department equipment and reports malfunctions.

• Purchases appropriate supplies and manages inventories according to budget.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

• Effectively investigates reports and follows-up on associate incidents.

• Sets a positive example for guest relations.

Qualifications:

• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

• Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.

• Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Helps associates receive on-going training to understand guest expectations.

• Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.

• Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross trained to support successful daily operations.

• Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in the associate performance appraisal process, providing feedback as needed.

• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

• Must be able to work a flexible shift to include holidays weekends and rotating shift.

• Must be Management ServSafe certified

• A culinary degree and/or formal training is strongly preferred.

• Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

• Working Environment:

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.

• Exposure to hazardous cleaning chemicals.

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