Executive Banquet Chef

General Duties

• Supervises banquet kitchen shift operations.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans food quantities and plating requirements for all banquet functions.
• Follows proper handling and right temperature of all food products.
• Manages food quantities and plating requirements for all banquet functions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Communicates production needs to key personnel.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Estimates daily Banquet Event Order production needs and directs production by using daily production sheets that are posted for staff.
• Empowers associates to provide excellent customer service.
• Ensures associates are cross-trained to support successful daily operations.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that quality, food presentation and sanitation standards are maintained at a superior level on a daily basis.
• Review the daily banquet activities; check the following:
  • B.E.O. function sheets
  • Forecasted covers for Banquet
  • Hotel F&B activities
  • Purchases
  • Daily B.E.O. meeting
  • Appointments
  • V.I.P.'s/special guests
• 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 daily events and offer feedback to Executive Chef and Banquet Manager.
• Review daily function sheets and make note of any changes; post function sheets and prep list for the next 7 days. Must ensure that all culinary managers have all BEO changes on their boards.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• 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.
• Place all food orders as it relates to banquets.
• Ensure that all products are received and stored correctly; communicate needs with Purchasing and ensure quality of products received.
• Meet with the Chief 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.
• Coordinate breaks for staff.
• Inspect grooming and uniform of staff; rectify any deficiencies.
• Check and ensure that all opening and closing duties are completed to standard.
• Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedule, plating guides and photographs are current in a banquet master book.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work in any kitchen and or where needed as directed by the executive chef.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive employee and guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.
• Conduct frequent walk through of Banquet kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.
• 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.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop Banquet new menu items, test and write recipes.
• Ensure that all tastings have notes and photos. These must be placed on the company drive.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess food items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff; reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required or directed by the executive chef.