Banquet Chef ("Chef de Banquetes")

Description

POSITION PURPOSE

The Banquet Chef plays a vital role in our kitchen. Essentially the Banquet Chef is responsible for planning and directing food preparation in our event kitchens. This involves a large degree of supervising other kitchen staff as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moments notice. The Banquet Chef prepares all food items for banquet events and other hotel outlets based on standardized recipes while complying with all applicable sanitation health and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

Manage and participate in daily banquet culinary operations to include but not limited to preparation and production of meals supervision of food quality and presentation compliance with all safety and sanitation standards and regulations implementation of policies and procedures cost controls and overall profitability.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes using variety or kitchen utensils and equipment such as blenders mixers grinders slicers and tenderizers to prepare foods.
• Operate large-volume cooking equipment such as grills deep-fat fryers or griddles.
• Set up station with predetermined requirements to service all functions.
• Assist with menu development.
• Train and oversee kitchen staff on how to prepare menu items.
• Uphold plating and portioning standard.
• Plan for event staffing needs.
• Adjust thermostat controls to regulate temperature of ovens boilers grills roasters and steam kettles.
• Clean food preparation areas cooking surfaces and utensils.
• Maintain and enforce proper SSOP (sanitation standard operating procedures) health and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• All other duties assigned by Executive Chef.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions this position may be required to perform 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 hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems safety hazards accidents or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10F) and kitchens (110F) possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity.
• Hearing smelling tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff guests and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick pinch type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities:

• Organizational and time management skills
• Must be able to speak read write and understand the primary language used in the workplace.
• Requires good communication skills both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Experience in using cutting tools cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling baking boiling etc.)

EDUCATION

High school or equivalent education required.

EXPERIENCE

• Minimum 2 years cooking experience preferably high volume.
• Sous chef experience (1-2 years)
• Catering experience a plus

LICENSES OR CERTIFICATIONS

• Food Handlers certification based on state requirements.

GROOMING

All Staff Members must maintain a neat clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality from time to time is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action up to and including termination of employment. Upon employment all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry staff members may be required to work varying schedules to reflect the business needs of the addition attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Required Experience:

IC