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7BEF4546EF347C52
Property Name
Cliff House
Job Title
Banquet Chef
Location
Maine-Southern/Portland
Company Name
City
Cape Neddick
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Banquet, F&B - Banquets
Summer 2016 marks a tremendous period in the history of The Cliff House Resort & Spa.
The resort is in the midst of a magical transformation throughout the winter and will emerge as one of the most treasured New England waterfront resorts of its kind. Situated on the beautiful coastline of Maine, this oceanfront resort offers spectacular views and endless relaxation. Minutes from Ogunquit's sandy beach and only an hour North of Boston, feel worlds away from it all upon your arrival.

Job Details

Job OverviewAs an integral member of the larger culinary team at Destination Hotels, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers’ expectations related to food quality and dining experience.Essential Functions
  • Ensures the highest standard of quality control and menu development in the banquets kitchen
  • Plans and executes multiple banquet functions
  • Continually enhances the culinary experience of banquet guests
  • Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team
  • Prepares operating and capital budgets and operate banquet kitchen within those guidelines
  • Communicates openly and professionally with guests and meeting planners
  • Must be able to professionally communicate with all team members
  • Consistently practice safe and sanitary food handling techniques
  • Maintain workstation and equipment safety and cleanliness

Job Requirements

  • Able to work flexible hours and days
  • Two year culinary arts degree required
  • Minimum of five years experience in a high volume banquet operation
  • At least three years supervisory experience preferred
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Previous experience maintaining professional and respectful work relationships