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
• Assign (in detail) preparation and specific duty lists to auxiliary banquet kitchen staff for efficient execution of upcoming events.
• Select, order, inspect, and use only the highest-standard food products in preparing all menu items per the Banquet Event Order (BEO).
• Oversee and aid in production and execution of menu items.
• Monitor the receipt, storage, and rotation of food product (to comply with health department regulations), including coverage, labeling, dating, and placing items in proper containers for kitchen service
• Evaluate cooks' performance and provide guidance and discipline as needed.
• Maintain effective communications with Executive Sous Chef\Executive Chef concerning food production.
• Promote professionalism within the banquet team by adhering to proper language, uniforms, hygiene, and employee relations.
• Continue self-education in the hospitality industry using available tools such as the internet, industry magazines, books, and organizations.
• Leads the Banquet Kitchen Team in food preparation and presentation during all events.
• Trains 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.
• Investigates reports effectively 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 ongoing 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 to ensure associates receive the appropriate new-hire training to perform their jobs successfully. Ensures associates are cross-trained to support successful daily operations.
• Uses all available on-the-job training tools; supervises ongoing 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 and provides 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 flexible shifts, including holidays, weekends, and rotating shifts.
• 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, 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.