Executive Banquet Chef

About the role

Accountable for overall success of the daily Banquet kitchen operations. Exhibit culinary talents by personally performing tasks while leading staff and managing all food related functions. Work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to promote a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Promote that sanitation and food standards are achieved.

Located at 1501 Gaylord Trl, Grapevine, Texas, 76051.

Responsibilities

• Designs customer test meal standards in conjunction with Catering leadership.
• Develops key equipment needs lists for capital expenditures of kitchen equipment.
• Directs banquet main kitchen, commissary, and garde manger.
• Creates core list of desired vessels for presentations and approves purchases through the Executive Steward.
• Leads Banquet kitchen management team. Provides direction for all day-to-day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and build mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinate activities of cooks and workers engaged in food preparation. Demonstrates new cooking techniques and equipment to staff.
• Develops and implement guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, verifying employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Sets presentation standards for plated