Banquet Chef

Responsibilities

• Planner, evaluator, organizer, and director of the Banquets culinary team, including Sous Chefs and line-level culinarians.
• Ensures adherence to policies, procedures, and guidelines by department personnel.
• Provides necessary training, motivation, and leadership for all department personnel.
• Responsible for efficient food and labor costs.
• Oversees equipment maintenance and safety in all food service areas.
• Trains staff on cooking techniques, organization, cleaning, and food safety.
• Maintains inventory of china, glass, and silver.
• Sources product and equipment specifications.
• Completes daily production lists for line staff and delegates duties.
• Ensures timely product delivery and adequate coverage during shifts.
• Oversees and participates in food production.
• Attends BEO meetings to ensure accuracy of guarantees and food products.
• Communicates all changes to relevant culinary areas.
• Performs all station or line cook functions.
• Develops and executes special function menus within budget.
• Ensures compliance with food safety and health regulations.
• Works collaboratively with Banquet, Stewarding, Catering, and Conventions Services teams.
• Maintains a positive kitchen environment and sets priorities for the culinary team.
• Communicates with other managers to support hotel operations.

Qualifications

• 3+ years previous Department Head Culinary Leadership experience in a high-volume Banquet kitchen within a hotel operation.
• Associates degree or higher preferred in Culinary Arts.
• Serve Safe certified food manager.
• Proven leadership skills and ability to delegate, effectively train, develop, and motivate staff.
• Ability to mentor leadership positions, such as sous chefs, culinary supervisors, and J-1 participants.
• Excellent customer service skills, including the ability to solve problems and maintain a friendly demeanor.
• Strong organizational and multitasking skills, with the ability to manage multiple tasks simultaneously.
• Excellent knowledge of food handling and presentation.
• Ability to teach employees about food safety and trends.
• Proficient in computer software, including Microsoft Office and payroll systems.
• Experience managing payroll and scheduling.
• Professional appearance, attitude, and performance.
• Physical requirements: ability to move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.