Banquet Chef

• Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions
• Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
• Responsible for delivering a consistent, high quality product with an appetizing presentation
• Works to continually improve guest and employee satisfaction while maintaining the operating budget
• Must ensure sanitation and food standards are achieved
• Assists in determining how food should be presented and creates decorative food displays
• Attends daily Banquet Event meetings to review culinary requirements
• Checks the quality of raw and cooked food products to ensure that standards are met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Ensures compliance with all Food & Beverage policies, standards and procedures
• Estimates daily Banquet Event Order production needs
• Follows proper handling and right temperature of all food products
• Maintains food preparation handling and correct storage standards
• Manages BEO process including menu development, pricing, tracking and ordering
• Manages food quantities and plating requirements for all banquet functions
• Plans food quantities and plating requirements for all banquet functions
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Recognizes superior quality products, presentations and flavor
• Supports procedures for food & beverage portion and waste controls
• Communicates production needs to key personnel
• Communicates regularly with employees to ensure performance expectations are clear
• Encourages and builds mutual trust, respect, and cooperation among team members
• Ensures and maintains the productivity level of employees
• Ensures employees understand expectations and parameters
• Ensures property policies are administered fairly and consistently
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Serves as a role model to demonstrate appropriate behaviors
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
• Supervises banquet kitchen shift operations
• Utilizes an "open door" policy to identify and address employee problems or concerns
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Manages to achieve or exceed budgeted goals
• Empowers employees to provide excellent customer service
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Provides services that are above and beyond for customer satisfaction and retention
• Responds effectively to guest problems and complaints
• Conducts training when appropriate
• Ensures employees are cross-trained to support successful daily operations
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
• Ensures disciplinary procedures and documentation support the Peer Review Process
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Trains employees in safety procedures
• Analyzes information and evaluating results to choose the best solution and solve problems
• Attends and participates in all pertinent meetings
• Provides 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

Relocation Assistance Available