Executive Banquet Chef

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world's finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.


JOB OVERVIEW

Accountable for the quality, consistency and production of the Banquet Kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the Banquet Department. Works with team to improve guest and employee engagement while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

DUTIES AND RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:

• House count
• Forecasted covers for each outlet
• Catering activity
• Purchases
• Meetings
• Appointments
• VIPs/special guests

• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Line Cooks
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with staff 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.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive 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 attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Check Point of Sale printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all staff prepare 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 on line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that Food and Beverage Service Staff are informed of out of stock items and amount of available menu specials throughout the meal period.
• Conduct a frequent walk- through of each 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 Faena requirements.
• Maintain proper storage procedures as specified by Health Department and Faena 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 new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the staff dining room.
• 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 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.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Faena standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Faena policies and standards.
• Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Maintain and constantly improve the quality of food.
• Provide creative innovative cuisine.
• Provide guests with creative and eye appealing presentations.
• Assist Executive Chef to ensure the hotel high standards are maintained and improved continually.
• Is polite, friendly, and helpful to all guests, residents, Management and fellow employees.
• Generate maximum financial performance for the hotel. This includes responsibility for generation of revenue, and effective cost controls.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
• Works in liaison with the Catering and Sales department to accommodate guest needs, maintains and monitors the scoop of events to execute in a professional manner up to Hotel standards.

REQUIREMENTS

• Minimum 3 years-experience as a Banquets Chef in high volume 5-Star operation.
• Certification of Culinary training
• Previous supervisory experience
• Food handling certificate.
• Fluency in English both verbal and non-verbal.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.

PHYSICAL ABILITIES

• Exert physical effort in transporting 50 pounds.
• Endure various physical movements throughout the work areas.
• Reach 2 feet.
• Remain in stationary position for 2 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.