Coordinate all banquet hot and cold food production for events and meetings. Banquet Chef must work along with the Executive Chef to ensure quality meets specifications and standards and guarantees. Must be available to work weekends and holidays Responsibilities: • The Banquet Chef will ensure that banquet foods are of the highest quality available. • Must attend all Banquet Event Order (BEO) meetings to ensure guarantees and food products are correct. • Must communicate all guarantees and food changes to the Executive Chef and the Executive Sous Chef. • Mentor the next wave of aspiring Chefs though support, day-to-day training, and coaching. • Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc., used at the property. • Work proactively one or two days ahead of operation to ensure product delivery is on time and to ensure that there is coverage for days off, and when needed. • Responsible for all Banquet food operations to ensure quality and quantity. • The Banquet Chef must have a good working relationship with the Banquet Manager and all banquet and conference staff, and must be in direct communication at all times to ensure counts are accurate and proper. • Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner that increases their usefulness, as well as maintain quality. • Assist in lowering food cost and waste, and are responsible for the return of all foods. • Communication with the Conference Set up Team, Banquet Captains, and Banquet Manager on all banquet equipment needed to perform banquets, this will be done on a Wednesday and for one week ahead to ensure necessary items are in-house. • Banquet Chef is responsible for cost control, payroll, and menu planning, along with the Executive Chef. • Must work in coordination with the Executive Sous Chef, Sous Chef(s). • Hire, train, and mentor new staff members. Qualifications: • Strong, versatile background in catering events. • Strong leadership skills. • Great interpersonal and communication skills. • Desire to work in a fast-paced, enthusiastic environment. • Having a broad understanding of the tourism industry and the day-to-day operations of a hotel/resort is helpful. • General knowledge of the practices and procedures of a convention center, hotel, conference services, and/or banquet department. EDUCATION AND EXPERIENCE REQUIRED: • Associate degree in culinary arts or equivalent apprenticeship. • Previous banquet production preferred. • Ability to communicate effectively. • 3 – 5 years of progressive culinary experience in BOH operations. • Strong organizational, communication, and motivational/ mentorship skills. • Good knowledge of Microsoft Office (Word and Excel). • Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. • ServeSafe certified. • Previous supervisory experience within a hotel/resort. PHYSICAL REQUIREMENTS: • Stands/walks 90 of the shift. • Reaches, bends, stoops, and wipes frequently. • Lifts and carries up to 50lbs, places these items on high shelves and in the walk-in cooler and/or freezer. **** Compensation: $60,000 - $70,000 yearly

• The Banquet Chef will ensure that banquet foods are of the highest quality available. • Must attend all Banquet Event Order (BEO) meetings to ensure guarantees and food products are correct. • Must communicate all guarantees and food changes to the Executive Chef and the Executive Sous Chef. • Mentor the next wave of aspiring Chefs though support, day-to-day training, and coaching. • Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc., used at the property. • Work proactively one or two days ahead of operation to ensure product delivery is on time and to ensure that there is coverage for days off, and when needed. • Responsible for all Banquet food operations to ensure quality and quantity. • The Banquet Chef must have a good working relationship with the Banquet Manager and all banquet and conference staff, and must be in direct communication at all times to ensure counts are accurate and proper. • Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner that increases their usefulness, as well as maintain quality. • Assist in lowering food cost and waste, and are responsible for the return of all foods. • Communication with the Conference Set up Team, Banquet Captains, and Banquet Manager on all banquet equipment needed to perform banquets, this will be done on a Wednesday and for one week ahead to ensure necessary items are in-house. • Banquet Chef is responsible for cost control, payroll, and menu planning, along with the Executive Chef. • Must work in coordination with the Executive Sous Chef, Sous Chef(s). • Hire, train, and mentor new staff members.