Banquet Chef

Description

JOB OVERVIEW: Oversee all operational and administrative culinary aspects of Banquets, attend and participate in the weekly/daily events meeting with the Catering and Events Sales team to assure a smooth communication flow in addition to email correspondence.

REPORTSTO: Executive Chef

• Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events
• Works to continually improve guest and employee satisfaction while maintaining the operating budget
• Must ensure sanitation and food standards are achieved
• Ensuring Culinary Standards and Responsibilities are Met
• Assists in determining how food should be presented and creates decorative food displays
• Checks the quality of raw and cooked food products to ensure that standards are met
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Ensures compliance with all Food & Beverage policies, standards and procedures
• Estimates daily Banquet Event Order production needs
• Follows proper handling and right temperature of all food products
• Maintains food preparation handling and correct storage standards
• Manages food quantities and plating requirements for all banquet functions
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Recognizes superior quality products, presentations and flavor
• Supports procedures for food & beverage portion and waste controls
• Communicates production needs to key personnel
• Communicates regularly with employees to ensure performance expectations are clear
• Ensures and maintains the productivity level of employees
• Ensures property policies are administered fairly and consistently
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Supervises and coordinates activities of cooks and workers engaged in food preparation
• Manages all day-to-day operations
• Understands employee positions well enough to perform duties in employees' absence
• Supervises banquet kitchen shift operations
• Utilizes an "open door" policy to identify and address employee problems or concerns
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work
• Ensuring Exceptional Customer Service
• Empowers employees to provide excellent customer service
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Provides services that are above and beyond for customer satisfaction and retention
• Responds effectively to guest problems and complaints
• Managing and Conducting Human Resource Activities
• Conducts training when appropriate
• Ensures employees are cross-trained to support successful daily operations
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
• Ensures disciplinary procedures and documentation support the Peer Review Process
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Trains employees in safety procedures
• Analyzes information and evaluating results to choose the best solution and solve problems
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

In addition to performance of 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 determined by the supervisor based upon the particular requirements of the resort.

• Maintains inventories of equipment, amenities, chemicals, and other supplies to ensure items are in stock and reorders linen in a timely manner.
• Coaches, counsels, and disciplines staff, when appropriate, to ensure standards are met and assigns staff to additional training when needed.
• Consults with Property Operations, regarding repair or general maintenance of public areas.
• Performs line staff job functions under high volume and emergency situations.

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

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 skills and abilities.

• Knowledge of food and beverage industry, current market trends, federal, state and local laws pertaining to the hospitality industry, i.e. OSHA, Arizona Liquor Commission, Department of Health and Sanitation regulations, etc.
• Ability to effectively deal with both internal and external quests.
• Ability to move throughout the Restaurant areas and continuously perform essential job functions.
• Ability to read, listen, and communicate effectively in English, both verbally and in writing.

QUALIFICATION STANDARDS:

EDUCATION:

• High school diploma required. College degree preferred.

EXPERIENCE:

• Minimum 2 years banquet chef experience.
• Experience in a first class, medium-large hotel/resort is preferred.

LICENSES OR CERTIFICATES:

• Alcohol Certification Training, including Manager Alcohol Certification Training
• Food Handler’s Certification

Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you always remain professional, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits:

To maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, can solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.