Banquet Chef: Westin Great Southern

Maintain Compliance

Maintain complete knowledge of and ensure compliance with all departmental/hotel policies and procedures.

Manage Staff

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Establish the day's priorities and assign production and preparation tasks for staff to execute.

Menu Management

• Review daily menu specials and offer feedback to Sous Chefs.
• Review banquet event orders and make note of any changes.

Communication

• Communicate both verbally and in writing to provide clear direction to staff.

Staff Supervision

• Ensure that staff report to work as scheduled; document any late or absent employees.

Documentation and Resources

• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.

Recipe and Menu Development

• Aid in developing new menu items, testing recipes, and writing recipes.

Catering Support

• Assist Catering department with developing special menus for functions.
• Meet with clients as requested.

EEO Statement

This employer is an equal opportunity employer/protected veteran/individual with disabilities.