Banquet Chef

Job Summary . • Work and maintain good working relationships with other work areas. • Meet with meeting planners and social catering event Coordinators to develop personalized menus. • Direct, train and monitor performance of Banquet team. • Maintain organization, cleanliness and sanitation of work areas and equipment.• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.• Establish the day's priorities and assign production and prep task to staff to execute.• Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.• Take physical inventory of specified food items for daily inventory.• Review the market list.• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.• Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.• Ensure that staff report to work as scheduled; document any late or absent employees.• Inspect grooming and attire of staff; rectify any deficiencies.• Check and ensure that all opening duties are completed to standard.• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.• Maintain proper storage procedures as specified by Health Department and hotel requirements.• Minimize waste and maintain controls to attain forecasted food and labor costs.• Interview and hire new personnel according to hotel policies and standards.• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.SALARY RANGE: $90,000 - $92,000 YEARLY Requirement . • Ability to work and stand in confined spaces for long periods of time.• Requires the ability to lift and carry object weighing up to 80 pounds. • Ability to work in a standing position for long periods of time (average of 8 hours).• While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold.• Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. • Ability to prioritize organizes and delegates work assignments.• Ability to direct performance of kitchen staff and follow up with corrections where needed.• Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.• Ability to work long hour shifts; when needed due to business.• Knowledge of food cost controls.• Culinary college degree preferred.• Previous experience in a similar position at a five star hotel or restaurant.• ServSafe Manager Certification required. Terms of employment . Full time