Banquet Chef

Kessler Hotels Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Alabama, Colorado, Georgia, Florida, North Carolina or South Carolina, each hotel’s exquisite art, music, and cultural influences are deliberately approachable. Designed to inspire and to encourage unforgettable experiences, Kessler guests are immersed in redefined Bohemian luxury, from a cutting‑edge downtown icon to a premier luxury lodge, Savannah’s entertainment destination, and an elite ski lodge. Kessler Hospitality was the founding member of the Marriott Autograph Collection, introduced with seven Autograph Collection branded hotels. Each property is a bold, original hotel carefully created with style and the individualist traveler in mind. Location Located in the heart of the Historic Biltmore Village, Grand Bohemian Lodge Asheville, an AAA Four Diamond Autograph Collection property, boasts a Tudoresque exterior and a vastly individualistic interior. You can take in the view or explore the nearby Blue Ridge Mountains and Pisgah National Forest. After a day of exploration, relax and unwind at The Spa at Grand Bohemian. Enjoy fine dining at Red Stag Grill, our on‑site restaurant, or private dining in the boutique Black Forest Wine Room. Additional experiences include our inspiring art gallery featuring the work of local, regional, and international artists. Overview 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. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Responsibilities Assists in determining how food should be presented and creates decorative food displays. Attends daily Banquet Event meetings to review culinary requirements. Checks the quality of raw and cooked food products to ensure that standards are met. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily Banquet Event Order production needs. Follows proper handling and right temperature of all food products. Maintains food preparation handling and correct storage standards. Manages BEO process including menu development, pricing, tracking and ordering. Manages food quantities and plating requirements for all banquet functions. Plans food quantities and plating requirements for all banquet functions. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Recognizes superior quality products, presentations and flavor. Supports procedures for food & beverage portion and waste controls. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Manages to achieve or exceed budgeted goals. Qualifications Minimum 2 year culinary degree required, three – four year degree preferred. Must be able to handle a multitude of tasks in an ever-changing environment. Minimum two years experience as Sous Chef or equivalent role. Pastry experience a plus. #J-18808-Ljbffr