Banquet Chef

The Boulders Resort and Spa is a large, high-end resort that spans an impressive 33,000 sq. ft. Offering a luxurious spa, championship golf, and exclusive service in a uniquely dramatic setting - 1,300 acres of the Sonoran Desert foothills with panoramic views of 12 million-year-old boulder formations. If that wasn't enough, our stylish restaurants offer captivating views from every turn. A Banquet Chef will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Banquet Chef will also be required to manage food provisions, assist with guest queries, and control costs. Responsibilities: Help Manage all aspects of the kitchen including operational, quality and administrative functions. Help Manage the provision of food to Food and Beverage outlets and take action where necessary to ensure compliance with current legislation. Assist in positive outcomes from guest queries in a timely and efficient manner. Ensure foods are of good quality and stored correctly. Contribute to menu creation by responding and incorporating Guest feedback. Ensure the consistent production of high-quality food through all hotel food outlets. Help Manage customer relations when necessary. Ensure resources support the business needs through the effective management of working rotations. Support brand standards through the training and assessment of the Team. Manage the kitchen brigade effectively to ensure a well-organized, motivated Team. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Assist other departments wherever necessary and maintain good working relationships. Comply with hotel security, fire regulations and all health and safety and food safety legislation. Report maintenance, hygiene and hazard issues. Be environmentally aware. What are we looking for? A Banquet Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow: Relevant qualifications for this role. Excellent planning and organizing skills. Ability multi-task and meet deadlines. Strong supervisory skills. A current, valid, and relevant trade qualification (proof may be required). A creative approach to the production of food. Positive attitude. Good communication skills. Ability to work under pressure. Ability to work on own or in teams. It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous kitchen experience in a similar role. Passion for producing high-quality food. Knowledge of current food trends. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. #J-18808-Ljbffr