Banquet Chef
Midmark Corporation · Versailles, OH · 1 wk ago
ManagementFull-time
Essential/Primary Duties
- Maintains communication with the Executive Chef and Food & Beverage Management team for updates and priority alignment.
- Coaches and mentors the team to maintain food integrity, guest experience, and kitchen cleanliness.
- Serves as a subject matter expert in culinary techniques and cuisine history related to the hotel’s concept.
- Helps in the preparation and design of all food menus and produces high quality plates both design and taste wise.
- Orders and keeps an accurate inventory list of ingredients.
- Demonstrates business acumen by aligning initiatives with operational goals and budgets.
- PARTNERS WITH THE EXECUTIVE CHEF AND FOOD & BEVERAGE MANAGEMENT TEAM TO DELIVER THE BEST GUEST EXPERIENCE.
- FACILITATES COMMUNICATION THROUGH DAILY LINE-UPS, WEEKLY LEADERSHIP MEETINGS, AND QUARTERLY STAFF MEETINGS.
- Observes and collaborates on facility and equipment maintenance with the Chef, engineering department, and vendors.
- COLLABORATES WITH VARIOUS HOTEL DEPARTMENTS TO ENSURE AN EXEMPLARY GUEST EXPERIENCE.
Education and/or Experience
- High school diploma required.
- 5+ years of progressive culinary experience, preferably in a multi-service hotel or restaurant, or equivalent combination of education and experience.
Competency and/or Skill
- Ability to balance flavor combinations, temperature, texture, and menu flow to meet guest expectations.
- Excellent mentoring skills.
- Adaptable interpersonal communication skills.
- Proficiency in English for reading, writing, and verbal communication.
- Basic skills in Microsoft Excel and Word.
- Ability to calculate basic math for proper menu ingredients and inventory management.
- Ability to work in a fast-paced environment for extended periods to meet high volume.
Supervisory Responsibilities
- Provides leadership, coaching, and/or mentoring to a subordinate group.