Senior Banquet Chef

Job Category: Food and Beverage & Culinary
Location: 8301 Hollister Ave, Santa Barbara, California, United States, 93117
Schedule: Full Time

About the Role

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food-related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation, and plating for catering events. Delivers a consistent, high-quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved.

Responsibilities

• Leading Banquet Culinary Teams
  • Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
  • Supervises and manages employees, ensuring productivity and maintaining open, collaborative relationships within the team.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Ensures and maintains the productivity level of employees.
• Ensuring Culinary Standards and Responsibilities are Met for Banquet Events
  • Estimates daily Banquet Event Order production needs.
  • Coordinates banquet production and plating with the Executive Chef, Sous Chef, and Banquet Maitre'd.
  • Plans and manages food quantities and plating requirements for all banquet functions.
  • Maintains food preparation handling and correct storage standards.
  • Ensures compliance with all Food & Beverage policies, standards, and procedures.
  • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
  • Develops banquet, seasonal, and specialty menus for catering customers.
  • Knows and implements brand’s Safety Standards.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.
• Ensuring Exceptional Customer Service
  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring quality, standards, and meeting customer expectations.
  • Improves service by communicating and assisting individuals to understand guest needs.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
• Maintaining Culinary Goals Associated with Banquet Events
  • Sets and supports achievement of performance goals, budget goals, and team goals.
  • Develops specific goals and plans to prioritize, organize, and accomplish work.
  • Understands the impact of department operations on overall property financial goals and manages to achieve or exceed budgeted goals.
  • Supports procedures for food & beverage portion and waste controls.
• Managing and Conducting Human Resource Activities
  • Identifies the developmental needs of others and coaches, mentors, or helps improve knowledge or skills.
  • Identifies educational needs, develops training programs, and instructs others.
  • Participates in employee progress discipline procedures.
  • Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
  • Assists in interviewing and hiring employee team members with appropriate skills.
• Additional Responsibilities
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Attends daily Banquet Event meetings to review culinary requirements.
  • Attends and participates in all pertinent meetings.

Requirements

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area.

Benefits

• Relocation assistance available.
• Bonus eligible.

Pay

Pay Range: $98,000 - $126,000 Annually