JOB OVERVIEW:  

A Banquet Chef coordinates all banquet functions in the hotel by communicating with catering managers, and other Chefs, including the stewarding department. The banquet Chef is responsible for scheduling appropriate labor and ordering appropriate food products to successfully execute banquet events.

WORK REQUIREMENTS:

Supervisor Responsibilities

•   Directly manages approximately 9 hourly cooks.
•  Responsible for supervision of employee performance and developmental coaching.
•  This position carries out supervisory responsibilities in accordance with the organization’s policies, procedures and applicable laws.
•  Interview, hire, process references and new hire paperwork to company standard for all Housekeeping staff in compliance with state and federal laws and company policy.
•  Sets specific goals and objectives for all the employees supervised and ensure all are met.
•  Establishes and communicates performance criteria to all employees.
•  Establishes and reinforces specific performance goals with subordinate employees and provides timely feedback.
•  Formally review and evaluate performance goals and objectives on a regular basis of all employees under supervision.
•  When appropriate and needed, disciplining and creating performance improvement plans for employees, and when necessary terminating employees under your supervision for performance related issues.
•  Maintain proper staffing levels for all operating departments.
•  Schedules staff to business levels and within budget parameters.
•  Ensures to stay at or below food cost budgeted measures.
•  Reviews with managers indirect staff schedules on a weekly basis to ensure business needs and budgeted levels are being met.
•  Communicate with team members both verbally and in writing to answer questions and provide clear direction in advising and instructing in details of work, policies and procedures and internal controls.

Banquet Chef Responsibilities

• Order food products according to banquet function needs.
• Create recipe cards and support development of catering menus to meet standards.
• Monitor the quality and quantity of food that is prepared and the portions that are served.
• Bond with your guest during the food tasting to understand customer likes and dislikes.
• Ensure food is prepared with same ingredients the day of event as the day of tasting.
• Determine how food should be presented using the BEO and create decorative food displays.
• Prepare special meals or substitute items for special request like vegetarian, vegan and food allergies.
• Support other kitchens when needed with commissary production.
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.
• Report to Food & Beverage Director and Director of Catering day of event guest add on for proper billing.
• Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables, and floors.
• Directs immediate staff in banquet kitchen and promotes excellent communication and teamwork with all other Chefs, culinary staff and other hotel departments

Physical Requirements

• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), 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 resort on a timely basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.

Other Requirements

•  2-3 years of proven experience as a Banquet Chef.
•  Hotel industry work experience; demonstrating progressive career growth and a pattern of exceptional performance.
•  Must be able to work days, nights, weekends and holidays.
•  Food Handlers Card/Safe Serve Certification
•  Must possess a high level of creativity and high-quality standards.  
•  Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.
•  Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
•  Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
•  Should have prior experience with 4 Diamond rated hotel.
•  Must have a valid driver’s license.

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