Banquet Chef

Description

We are hiring a Banquet Chef!

This position of Banquet Chef means you’ll be tempting the palettes of Banquet guests with your attention to detail in presentation, quality, and safe serving temperatures while supervising the banquet kitchen staff.

RESPONSIBILITIES:

Completely direct the operational efforts and strategies of the kitchen as it relates to banquets.

Supervises the entire banquet kitchen staff and to provide supervisory assistance to associates.

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position.

Assist in the following: Writing schedules, evaluating Associates, and direction of all kitchen personnel.

Keeps open verbal and written communication between the management and associates.

Provides associates with the tools and equipment they need to do their jobs.

Takes immediate action on problems that are encountered in the kitchen or restaurant.

Participates in monthly department meetings, weekly staff meetings, weekly food and beverage meetings, and monthly kitchen inventory.

Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.

Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.

Knowledgeable and practices food and liquor federal, state, and local laws and regulations.

Manages approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for food and beverage departments.

Develops, institutes, and maintains control and procedure to ensure sameness.

Maintains all use records, daily position checklists, steak charts, roast meat charts, recipe cards, etc., at all times.

Prepares recipe cards and picture presentation of all menu banquet items.

Ensures payroll hours are submitted to the Accounting Department on a timely basis.

Assures that sufficient supplies of necessary service equipment are available and maintained at all times.

Ensures proper staffing for adequate coverage without man-hours being wasted.

Physically tastes each prepared food item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality, consistency, and ensures proper seasoning.

Ensures that approved recipes are followed at all times without deviation.

Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.

Communicates any problem areas with recommended alternatives to the Sous Chef, and Executive Chef / Food and Beverage Director for discussion and possible solution.

Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.

Ensures that prescribed cleaning schedules are followed and maintained at all times.

Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. This includes following all budget procedures.

Understands budget applications and conforms to the budget requirements.

React to problem areas where budget discrepancies exist.

Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.

Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction.

Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused on the job at hand.

Evaluates staff performance on a 90 day, and 6 month basis.

Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner.

Conducts his/her self to reflect the high standards of professionalism within the Concord Hospitality organization.

Provides for a safe work environment by following all safety and security procedures and rules.

Memorize food recipes and food preparation instructions.

Benefits

We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities.

Why Concord?

Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN! Our associates say it best with our national company cheer heard throughout North America ---

“We Are Concord!” We support diversity and inclusion through our mission to be a “Great Place to Work for All."