Banquet Chef

Property Description Barnsley Resort is a luxury destination located in the beautiful foothills of the Blue Ridge Mountains in Georgia, offering a unique and enchanting work environment for those seeking a fulfilling career in hospitality. As a job applicant, joining the team at Barnsley Resort means being part of a renowned property known for its stunning scenery, unparalleled amenities, and exceptional service. The resort offers a range of employment opportunities, from guest services to culinary, spa, and outdoor recreation, providing a diverse and rewarding career path. Barnsley Resort is committed to creating a welcoming and inclusive work culture that values teamwork, creativity, and outstanding guest experiences. Employees can expect to work in a serene and idyllic setting, where they can showcase their skills, grow their career, and be part of a team that delivers extraordinary experiences to guests. Joining the team at Barnsley Resort presents a unique opportunity to be part of a world‑class resort that offers an unparalleled experience for both guests and team members alike. Overview Accelerate your culinary career and join our team as a Banquet Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Banquet Chef, you will communicate daily with the Banquet Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. Responsibilities Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in Banquets/Catering. Train and supervise staff and monitor food quality. Oversees all food preparation in the banquet kitchen. Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line. Approaches all encounters with guests and team members in a friendly, service-oriented manner. Provide leadership to the culinary management team. Assist the Executive Chef in all day to day operations. Ensures all purchases and requisitioned items are ordered appropriately for timely delivery. Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process. Has full understanding of each position in the kitchen and able to perform those tasks in the event of an absence. Set performance standards and monitor them regularly. Clearly communicate directions and visions in a manner which motivates and encourages colleagues. Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients. Lead by example serving as a role model; displays humility, honesty and integrity. Ensure all company policies are administered fairly and consistently. Maintain an open door policy, encourage collaborative efforts between all colleagues. Demonstrate strong business acumen ; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures. Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs. Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc. Ensures the appropriate handling, storage, and security of all food products. Demonstrate new cooking techniques and equipment. Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus. Create rotating menus that coincide with the seasons featuring local and hyper‑local ingredients. Develops relationships with local merchants. Sources highest quality products and ensures competitive pricing is negotiated. Qualifications College degree or certification in culinary field/hospitality field preferred. Minimum 2 years kitchen management experience required in both a la carte & banquet operations. Minimum 5 years cooking experience. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other Team Members. Read, write and speak and understand English. Ability to understand financial goals and accomplish them. Ability to work extended hours when business necessitates. Meet minimum age requirement of jurisdiction. Benefits Davidson Hospitality Group is an award‑winning, full‑service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company’s heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company’s heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well‑being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It’s less of a job, more of a calling. It’s part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual OrientationDavidson Hospitality is a drug free workplace. Pre‑employment drug test and background check required. We participate in E-Verify. #J-18808-Ljbffr