Banquet Chef

• Determining how food should be presented and creating decorative food displays
• Attending daily Banquet Event meetings to review culinary requirements
• Checking the quality of raw and cooked food products to ensure that standards are met
• Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions
• Ensuring compliance with all Food & Beverage policies, standards and procedures
• Estimating daily Banquet Event Order production needs
• Following proper handling and right temperature of all food products
• Maintaining food preparation handling and correct storage standards
• Managing BEO process including menu development, pricing, tracking and ordering
• Managing food quantities and plating requirements for all banquet functions
• Planning food quantities and plating requirements for all banquet functions
• Preparing and cooking foods of all types, either on a regular basis or for special guests or functions
• Recognizing superior quality products, presentations and flavor
• Supporting procedures for food & beverage portion and waste controls
• Communicating production needs to key personnel
• Communicating regularly with employees to ensure performance expectations are clear
• Encouraging and building mutual trust, respect, and cooperation among team members
• Ensuring and maintaining the productivity level of employees
• Ensuring employees understand expectations and parameters
• Ensuring property policies are administered fairly and consistently
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Identifying the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
• Leading shifts while personally preparing food items and executing requests based on required specifications
• Serving as a role model to demonstrate appropriate behaviors
• Supervising and coordinating activities of cooks and workers engaged in food preparation
• Supervising and managing employees
• Managing all day-to-day operations
• Understanding employee positions well enough to perform duties in employees' absence
• Supervising banquet kitchen shift operations
• Utilizing an open door policy to identify and address employee problems or concerns
• Utilizing interpersonal and communication skills to lead, influence, and encourage others
• Advocating sound financial/business decision making
• Demonstrating honesty/integrity
• Leading by example
• Achieving and exceeding goals including performance goals, budget goals, team goals
• Developing specific goals and plans to prioritize, organize, and accomplish your work
• Managing to achieve or exceed budgeted goals
• Empowering employees to provide excellent customer service
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Providing services that are above and beyond for customer satisfaction and retention
• Responding effectively to guest problems and complaints
• Conducting training when appropriate
• Ensuring employees are cross-trained to support successful daily operations
• Ensuring disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures
• Ensuring disciplinary procedures and documentation support the Peer Review Process
• Participating in training staff on menu items including ingredients, preparation methods and unique tastes
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met
• Training employees in safety procedures
• Analyzing information and evaluating results to choose the best solution and solve problems
• Attending and participating in all pertinent meetings
• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

• High school diploma or GED
• 4 years experience in the culinary, food and beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 2 years experience in the culinary, food and beverage, or related professional area

Bonus Eligible