Position: Banquets Chef

Job description

Description

Plan and manage the banquets kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Job Description

  • Manage the daily production, preparation and presentation of all food for the hotel’s banquet department.
  • Manage banquet chef assistant(s) in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommended and conduct performance and salary reviews, provide open communication, work with HR department on recommend discipline and termination, as appropriate.
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment.
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
  • Assist the Executive Chef in the creation, costing and implementation of banquet  menus.
  • Comply with attendance rules and be available to work on a regular basis.
  • Perform any other job related duties as assigned.

Experience, Skills And Knowledge

  • Two+ years of post high school education, culinary education is desirable.
  • Three+ years of employment in a related position.
  • Hotel experience preferred.
  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, repairs, maintenance, budget forecasting, quality assurance.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Command of the English language both written and verbal.




RequirementsSee description above.

Industry

  • Restaurants
  • Food & Beverages
  • Hospitality

Employment Type

Full-time

Job Functions