Chef de Cuisine - Banquets

OVERVIEW/BASIC FUNCTION

Responsible for all aspects of managing the Banquet kitchen and kitchen personnel, ensuring quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food and labor costs.

RESPONSIBILITIES

Maintains complete knowledge of and ensures compliance with all departmental policies, service procedures and standards. Ensures that standards are maintained at a superior level on a daily basis. Reviews the daily banquet activities; checks 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 Establishes the day's priorities and assigns production and prep tasks to staff to execute. Reviews daily events and provides report to Executive Chef and Banquet Manager. Reviews daily function sheets and makes note of any changes; posts function sheets for the following 7 days. Sends end of event reports to Executive Chef and Sous Chef Meets with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job. Communicates additions or changes to assignments as they arise throughout the shift. Identifies situations, which compromises the department's standards and delegates these tasks. Takes inventory of specified food items for daily inventory. Proactively communicates with Chief Steward and kitchen/line staff on all necessary items for each event. Places the Daily Produce orders of all necessary kitchen and cooking items (Meats, seafoods, vegetables, dairy, etc.). Orders the day’s supplies and ensures they are received and stored correctly; communicates needs with Purchasing and Storeroom personnel.; ensures quality of products received. Meets with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Coordinates scheduling and legally mandated breaks of personnel. Inspects grooming and uniforms of staff. Checks and ensures that all opening duties are completed to standard. Ensures each kitchen work area is stocked with specified tools, supplies and equipment to meet the business needs. Ensures recipe cards, production schedules, plating guides, photographs are current and posted. Participates in menu tastings and presentations for planning of all events. Ensures staff prepares menu items following recipes and yield guides, according to department standards. Monitors and evaluates performance of staff and ensures all procedures are completed to the department standards. Works on kitchen line during service and assists wherever needed. Is aware of any item shortages and makes arrangements before the item runs out. Observes guest reactions and debriefs with service staff to ensure guest satisfaction. Participates in anticipatory briefings for all events with the Banquet Manager. Promotes positive guest relations at all times. Is familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitors and handles guest complaints by following the six step procedures and ensuring guest satisfaction. Conducts frequent walkthroughs of Banquet kitchen area and direct respective personnel to correct any deficiencies. Ensures that quality and details are being maintained. Provides reporting on equipment to Maintenance and Engineering Departments in accordance with SOPs. Inspects the cleanliness of the line, floor, and all kitchen stations; directs staff to resolve any concerns. Ensures that staff maintains and strictly abides by state sanitation/health regulations and hotel requirements. Maintains proper storage procedures as specified by Health Department and hotel requirements. Instructs staff in correct usage and care of all machinery in kitchen operations, emphasizing safety. Develops Banquet new menu items, test and write recipes. Assists Catering department with developing special menus for functions; meets with clients as requested. Reviews sales and food costs daily; resolves any discrepancies with the Controller. Minimizes waste and maintains budget to attain forecasted food and labor costs. Ensures that excess items are utilized efficiently. Monitors and ensures that all closing duties are completed to standard before staff completes shift. Communicates to Executive Chef and Sous Chef if additional staff is needed for upcoming events Fosters and promotes a cooperative working climate, maximizing productivity and employee morale. Oversees and directs training of new hires in specified phases of kitchen operations; maintains an ongoing training program for existing staff; reevaluates positions in the kitchen and makes changes wherever necessary. Provides feedback to staff on their performance; handles disciplinary actions and counsels employees according to hotel standards. Conducts scheduled performance appraisals. Documents pertinent information in the log book and follows up on items notated during other shifts. Exhibits a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as necessary.

QUALIFICATIONS

Experience: Minimum 3-5 years’ experience in a similar position within a luxury or ultra-luxury hotel or restaurant. Education: High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship. General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to be a clear thinker, analyze and resolve problems, exercising good judgment; ability to perform job functions with attention to detail, speed and accuracy; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to work an 8-10 hour shift, 5-7 days per week in noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel property. Language: Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements: Must be able to exert physical effort in transporting up to 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Licenses & Certifications: Culinary certification. #J-18808-Ljbffr Kona Village, A Rosewood Resort