Banquet Chef

Join the SAVOR culinary team at The Cloudland Resort as Banquet Chef! A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level and conveniently located just outside of Chattanooga and within a two-hour drive from several major metropolitan areas. Inspired by nature, the resort expresses elements of the four seasons in an intimate and relaxing way. Cloudland offers a wide variety of outdoor activities, multiple dining experiences, full-service spa, cliff-edge infinity pool and 245 stunning guest rooms & suites, many with spectacular mountain vistas. Let’s not forget the golf! Situated in heart of McLemore, guests can enjoy two exceptional 18-hole courses and a popular six-hole short course, all three designed by Rees Jones and Bill Bergin. POSITION PROFILE Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. ESSENTIAL RESPONSIBILTIES Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Remembering all the multiple orders and easily assemble them to the order. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Perform other duties as assigned, requested or deemed necessary by management. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES High school education or equivalent experience. Culinary certificate or degree preferred. Three - Six months in a food/beverage services environment or establishment. Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Communicate information and hotel services to management, staff and guests #J-18808-Ljbffr