Banquet Chef

DESCRIPTION

The Banquet Chef will be responsible for both Crown Block Restaurant and The Crown Room events venue, driving the banquet culinary efforts for the company, including creative, profitable, and appropriate menu development to maintain a standards of excellence in presentation and food quality.

OBJECTIVES

This position will maintain the operational effectiveness of the banquet kitchen within budgeted guidelines. This position requires the individual to be flexible and capable of working in all environments both on and off premise while continuing to assure the quality of all food items meet the standards of the company and the expectation of the clients. The Banquet Chef reports directly to the Executive Chef. Effectively supervises all kitchen staff and all culinary operations for assigned shifts. Effectively supervises all banquet, in room dining kitchen staff and all culinary operations for assigned shifts. Establishes prep schedule of items and quantity required each day for quality and service control. Achieving time standards for food preparation for every event served. Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes. Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls. Consistently maintains professional rapport and discretion in communicating with other departments as required. Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules. Will work service in Crown Block restaurant as required, or when no events in Crown Room is occurring. Regularly monitors the inventory of the kitchen supplies and orders supplies as needed. Always completes and signs for all stock requisitions and continually monitors inventory costs against budget. Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection. Maintains constant awareness of all events and related functions. Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency. Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost. Follows and executes all health regulation and standards. Must represent Crown Block restaurant and actively participate in menu and overall operations development.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position is required to complete a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the business: Work towards property goals and objectives in conjunction with offsite corporate team. Provide constructive feedback to all departments including culinary, operations, and sales and marketing staff. Exhibit leader qualities and functions, as determined by corporate team, to all employees. Additional duties as necessary and assigned.

QUALIFICATION STANDARDS

We are looking for candidates who possess initiative, dedication, and a true passion for both hospitality and fine cuisine. Ideal candidates will have 5+ years of culinary management experience in a fine dining, hotel, or catering environment. Applicants must work well under pressure, be organized, be a team player, self-motivated, willing to work long hours, and personable. A minimum of 3 years of previous food and beverage management and supervisory experience, preferably working in the catering and banquets department. Extensive food & beverage experience and knowledge. Keep current on food & event trends. Exceptional organizational, verbal and written communication skills Ability to effectively interact with a diverse population of Associates, Management and Guests Ability to multi-task, work under pressure within a well integrated team environment Able to consistently maintain a professional and respectful demeanor Strong attention to detail Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience. Ability to read, write & speak fluent English Bachelor’s degree, Associate’s degree in F&B or Culinary Arts and/or related supervisor experience preferred Must be able to work nights, weekends and holidays as needed Must maintain the mental and physical stamina to work extended Adhere and enforce all Company standards and policies regarding Code of Conduct

COMPENSATION BENEFITS

Annual Bonus based on transparent, performance dependent standards Eligible to participate in family health insurance, $700 monthly covered by the company, as of the 1st day of the month following your date of hire #J-18808-Ljbffr Blau & Associates