W Hotel - Banquet Chef

The Banquet Chef will work alongside the BOH and FOH Restaurant and Hotel Teams to lead, organize, communicate and execute all food for the banquet events at the W Scottsdale. They will assist with all BOH service operational needs based on business volumes.

ESSENTIAL DUTIES & RESPONSIBILITIES

Communicate needs for all Banquet Event Orders including food, supplies, etc. Ability to communicate and work between multiple departments within the restaurant and hotel (i.e., FOH, HOH, Sales, Marketing, Banquets teams, etc.) Ensure proper supplies and setup for all Banquet Events Orders. Kitchen operations oversight. Mindful of food cost, labor and their financial decisions. Manages and maintains relationships with all departments in the restaurant and/or hotel. Manages and maintains vendor relationships. Ensure proper communication with all leaders regarding changes in relation to both product and prices. Ordering, receiving, organizing and maintaining pars for all food and food-related products for the restaurant and/or hotel. Ordering, receiving, organizing and maintaining pars for all restaurant supplies for the restaurant and/or hotel. Responsible for kitchen cleanliness, FIFO organization and storage areas. Continually strives to find the best quality products at the best prices. Ensure all invoices are accurate, coded properly and inputted into the system for payment. Responsible for scheduling and staffing pars for each shift to ensure proper coverage. Ensure correct staffing for business levels and labor cost. Responsible for all new hire on-boarding efforts for BOH team members. Develops, trains, and motivates stewarding team members. Execute and maintain quality and consistency of products with full adherence to corporate standards to acquire and protect restaurant sales. Creates, follows, maintains, and enforces adherence to order guides, cleanliness and opening/closing procedures. Serve as primary liaison for all hotel operating leaders regarding events. Responsible for kitchen repairs and maintenance, weekly food inventories. Responsible for food and restaurant supply inventories. Ensure proper setup, communication, execution and follow-up for all EOM Inventories. Understand how to use basic computer applications including Microsoft Suite, Google, Slack, etc . Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline . Capacity to work with multiple bosses and owners wants and needs. Responsible for Health Department walk-throughs and all maintenance efforts to ensure 100% compliance. Communicate, follow-through and correct any DOH areas of opportunity. Responsible for all FOH and BOH machine maintenance. Assist in operations by helping to work the line, expedite, prep and any other operational needs regarding support.

SKILLS & QUALIFICATIONS

Minimum of 5+ years of culinary experience with restaurants and/or hotels. Minimum of 2+ years banquet cooking experience. Minimum of 2+ years of leadership experience. Must be ServeSafe Certified. Must have thorough understanding of Arizona labor and hiring laws. Must follow in-house safety program and conduct monthly in-house health inspections. Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf‑life guidelines. Commit to source locally when possible and cultivate diversity in the kitchen. Ability to work on your feet for extended hours. Strong organizational and time management skills with a particular attention to detail. Must possess a strong knowledge of food for ordering and receiving product. Must possess a strong knowledge of food and beverage financials, operational procedures, controls, and administration. Must be detail oriented and have ability to multi‑task. Possess strong verbal, constructive, and clear communication skills. Self‑motivated and performance driven. Punctual, regular and reliable attendance. Hands‑on leader in the kitchen. Ability to work well with others. Team player. Creativity and idea generator and executer. Must be available to work irregular hours, shifts, weekends, special events, and holidays. Ability to stand; walk; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 60 pounds. Physical Requirements The physical requirements listed below are examples of those the Banquet Chef may need to perform in order to carry out essential job functions: Persons performing service in this position will exert 60 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to work in hot and cold environments. This type of work involves a combination of sitting, walking, and standing for periods of time. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job. We Offer: $85-$95K Annual Salary + 20% Quarterly Bonus #J-18808-Ljbffr Alliance Hospitality Group