Cook II - Banquets

The Banquet Cook II at The Charleston Place is responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items by standards: coordinating the purchase of all food: developing menus: and maintaining food and labor costs. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities.

Duties/Responsibilities

• This position will work closely with our Banquet Manager and Sales department to plan and execute multiple banquet functions.
• The focus of this role will flawlessly execute an array of events, including corporate, social, large parties, etc.
• He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet or catering events.
• Review banquet event orders (BEO) daily and make note of any changes.
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Plans, organizes, controls, directs and supervises the work of the teammates in the Banquet Kitchen Department
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chef, and Banquet Captain
• Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
• Effectively communicate both verbally and in writing to provide clear directions to staff.
• Take physical inventory of specified food items for daily inventory.
• Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist the Executive Chef in developing a new banquet menu development and execution.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
• Responsible for conducting frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies.
• Responsible for maintaining and overseeing the regular cleaning of all equipment in a proper operational condition.
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies, and equipment to meet the hotel's operating and business demands.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure that all staff prepare menu items following recipes by the hotel's operating standards.
• Review sales and food costs with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
• The banquet chef should serve as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of all banquet cooks and supporting staff.
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
• Participates in banquet kitchen employees' progress and discipline procedures.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Identifies the developmental needs of kitchen staff and provides coaching and mentoring to improve their knowledge or skills.
• Able to understand all employees' positions well enough and to perform duties in employees' absence.
• Able to perform other duties as assigned by the management.
  
  

Required Skills/Abilities

• An ideal candidate for this position will have experience in the execution of a 100 person event.
• Minimum of 3 years’ experience in a luxury catering and/or banquet high-volume production setting.
• 1 to 2 years in a similar managerial role.
• Serve Safe certified Manager.
• Displays leadership in hospitality, exemplifying excellent customer service and creating a positive atmosphere for both internal and external guests.
• Having an eye for detail and creativity to look at things differently.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel Outlook, and other Hotel operating software programs and /or the ability to learn and master these programs.
  
  

Education And Experience

High school diploma or equivalent.

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
  
  

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.