Banquet Chef

The Banquet Chef is responsible for the execution and organization of all Hotel catered functions. Additionally, the banquet Chef is responsible for Sunday and Holiday Brunches. In the Executive Chef's absence the Banquet Chef is responsible for
running the kitchen, ordering, schedules, meetings, etc.
Accurate execution of all hotel functions.
Training of all banquet staff
Creating recipes for all banquet and catered functions
Upkeep of recipe database
Cleanliness of banquet kitchen and walk in
Monthly inventories
Rotation of food and food products to maximize company profitability
Cleanliness of all remote banquet kitchen facilities
Sunday brunch menu planning and execution
Holiday buffet menu planning and execution
Seasonal menus for breakfast, lunch, dinner, breaks and receptions.
Seasonal menus planning and execution.
Special menu planning and execution.
Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws.
Must exhibit job and product knowledge
Must strategically balance customer, business, and employee needs.
Must be able to work a flexible schedule, work well under pressure, and meet multiple & competing deadlines.
Must possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests.

Must love and enjoy working with food and be creative
Must have luxury hotel experience and 5 years of culinary work
Must be enthusiastic and open minded
Serve safe certified
The level of personal hygiene should be high
Must have experience with preparing and organizing banquet meals as well as restaurant experience
Must be fluent in English, Spanish is a plus
Good supervisory skills and employee relations skills is required
Good organizational and management skills
Good attention to detail plus the ability to quickly identify and resolve problems
Ability to stand up 8 hours and able to lift up to 50 lbs