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.