Benefits:

401(k)

401(k) matching

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

Job Overview

The Banquet Chef is responsible for the daily operations of all food aspects of banquets, events and hospitality suite meetings. The responsibilities include, but are not limited to, organizing, preparing and executing all food, and creating seasonal menus and running the department in coordination with the Executive Chef. They will work closely with the EC regarding short and long-term goals and manage expenses within approved budget parameters. The person having this position must be able to perform any task in the kitchen if needed, remain organized and professional and act as the intermediary between the kitchen and wait staff. Additionally, this position supports the EC as second in charge when EC is not present. They will supervise the other culinary outlets of the property when needed.

The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations.

Because of the fluctuating demands of the company’s operation, it may be necessary that

employees perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Essential Functions & Responsibilities

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control 

Assist in menu development and execution in coordination with the Executive Chef and Director of F&B.

Able to create, develop and train new recipes and procedures, being sure to maintain the recipe binder for any updates.

Strategize with EC and team to cross utilize food items and labor between events and outlets for optimal cost control

Communicate with sales team for specialized menus for events including but not limited to modified menu requests for food allergies and dietary restrictions, able to provide both pricing and options.

Responsible for expediting during service as needed

In charge of arranging tickets and ordering food preparation so that guests receive food in the order it should be sent out

Create, communicate, delegate and prepare food for banquets, working closely with our banquet captains, sales managers, and banquet director.

Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standard

Ensure product consistency through constant recipe adherence, line checks and appropriate portion control

Order food and meal plan for employee cafeteria while being within budgetary parameters

Assist with execution and quality of family meal for cafeteria when needed.

Order all kitchen products in conjunction with the EC ensuring adequate stock of food, dry goods and equipment

Willing to assist with receiving, inspecting, and storing food deliveries when needed.

Must maintain relationships with vendors.

Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes

Responsible for interviewing, selecting, training, guiding, managing and scheduling personnel

Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward

Ensure staff understands their job expectations before holding them accountable

Maintain awareness of documentation needed and retained in employee files

Be familiar with all safety and emergency procedures including OSHA requirements

Attend relevant meetings

Must be courteous and gracious, maintaining a professional demeanor at all times

Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel

Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions

Maintain “open door” communication with employees

Knowledge, Requirements and Skills

At least three (3) years’ culinary banquets and catering experience

Experience in high volume dining and fine dining background preferred

Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)

Must possess strong leadership skills

Outstanding communication and interpersonal skills

Excellent reading, writing and oral proficiency in the English Language

Excellent organizational and time management skills

Excellent attention to detail and ability to multitask

Work well under pressure, be a team player

Working Conditions/Environment

The noise level in the work environment is usually moderate

The person having this responsibility may have to lift up to 30lbs up to 50 times per shift. Lift and empty trashcans weighing up to 150lbs. Anything over 50lbs is a required team-lift.

The person having this position may have to sit for one (1) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hour per day

The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.