JOB POSTING IS EXPIRED
Banquet Chef

Job Overview

PURPOSE AND PERFORMANCE GOALS- Supports and assists Executive Chef and Sous Chef in achieving financial objectives for the Culinary Department.  Responsible for all facets of banquet food production including staffing, menu, planning, and requisitioning.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintains quality of food product and ensures consistency in banquet food delivery and standards.
• Works with Executive Chef on the analysis of financial results and budgeting.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service.
• Writes, maintains and updates all banquet menu specifications, recipes and pictures, and production forecasts.
• Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair.
• Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Cooks.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Communicates any changes or new policies and procedures to the department.
• Conducts staff meetings with subordinates.
• Maintains flexibility to take on new and different tasks as directed by the Department Manager.
• Incorporates safe work practices in job performance.
• Attends staff meetings.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience.
• Experience in managing events and personnel.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED.  2 years customer service and administrative assistant experience preferred.  Efficient working knowledge of various software such as Microsoft Excel, Word, and Power Point preferred.

LANGUAGE SKILLS

Excellent speech communication skills are required to communicate both in person and via telephone with guests, associates and corporate contacts in a professional and extensive manner.  Excellent literacy is required.  Must be able to both assimilate and generate explicit and concise documents for publication within the hotel and management company environment.

May be required: to read and comprehend simple instructions, short correspondence, and memos; to write simple correspondence; to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization.

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction division and multiplication.

REASONING ABILITY

Must be able to analyze routine data to make appropriate judgments regarding culinary and supervisory processes.

CERTIFICATES, LICENSES, REGISTRATIONS  

Food Sanitation Training.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.