Description
WHAT YOU GET TO DO:
- Supervise the daily production, preparation and presentation of all food for the hotel's Banquets Department to ensure a quality, consistent product is produced which conforms to company standards.
- Supervise in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate.
- Be aware of and report the need for maintenance of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.
- Promote the work safety to minimize liabilities and related expenses.
- Assist the Executive Chef in the creation, costing and implementation of Banquet menus, including custom menus.
- Assist the Executive Chef in recruitment and hiring when needed.
- Comply with attendance rules and be available to work on a regular basis.
- Read and understand standardized recipes.
- Develop new recipes.
- Make logical decisions relating to par levels.
- Ordering and procurement of all banquet food product.
- Take inventory of all banquet food areas and report all relevant “month-end” information for COGS calculation
- Assist other team members/kitchens in a managerial support role during times of low banquet volume
- Assist with reasonable requests from management
- Maintain work stations, assist with prep and cleaning
Requirements
WHAT YOU NEED TO BE SUCCESSFUL:
- 2 year culinary degree or equivalent experience and a minimum of 10 years cooking experience
- Must possess a strong sense of maturity, lead with integrity, act professionally and follow all safety and sanitation standards
- Able to read standardized recipes and organize and prioritize daily par and prep sheets
- Communicate effectively with fellow employees, kitchen and FOH staff
- Give direction and delegate work duties to staff across multiple event venues
- Quickly assess situations, determine priorities, create strategies and implement them
- Ability to multi-task while maintaining a high degree of organization and detail
- Sustain a fast pace, while staying focused on the smallest of details
- Taking pride in being the final ‘inspector' for our product, approving it before it goes to the guest
- Adapting procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job
- Possess an understanding of both front and back of the house
Apply on company website