Banquets Chef de Cuisine - Hotel

Job Duties

• Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices.
• Order supplies and take inventory of food items in order to maintain adequate supply levels at all times.
• Verify that supplies are received in the correct amounts and that they are stored correctly.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas.
• Maintain equipment in good working order and submit regular service and repair requests.
• Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely.
• Work on the line during service and assist as needed.
• Develop menus for the catering guide and custom menus as requested.
• Maintain updated specifications and recipes.
• Supervise and lead banquet culinary staff.
• Hire, train, and evaluate staff to meet expectations and for professional development.
• Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas.
• Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees.
• Demonstrate and enforce proper food handling, preparation, and storage methods at all times.
• Maintain equipment in good working order and submit regular service repair requests.
• Cook and prepare meals as needed.
• Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience.

Qualifications

• 18 years of age or older.
• Minimum of 5 years of related experience.
• Industry Experience - Food & Beverage, Hospitality/Tourism.
• Minimum of 2 years supervisory experience.
• Must have a valid Driver’s License.
• Post-Employment - ServSafe Manager Certification.
• Associate’s degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred.
• Relevant work experience can be substituted for education - 3 years.
• Knowledge, Skills, And Abilities:
  • Strong communication and interpersonal skills.
  • Proficient in working with details on a daily basis for prolonged periods of time.
  • Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company.
  • Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions.

Job Demands

• Reaching Forward Frequent (34-66%).
• Climbing Stairs Frequent (34-66%) (ft maximum height).
• Lifting Occasional (Reaching Overhead Frequent (34-66%).
• Finger Dexterity Constant (>67%).
• Hand/Eye Coordination Constant (>67%).
• Sitting Occasional (Standing Frequent (34-66%)).
• Walking Frequent (34-66%).