Job Overview

Work with Executive Chef and purchasing director in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of banquet production to include all food produced for a banquet function. The banquet chef is responsible for the entire function including cold food and deserts. Ensure all functions are walked prior to start of function as to The West Paces standards. Ensure the set up for function is correct, chaffers and or grills are lit on time. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost.

Qualifications:

Essential:

High school diploma or equivalent vocational training certificate.
5 years experience in culinary field
Ability to communicate in English with guest, co-workers and management to their understanding.
Ability to compute basic mathematical calculations.
Ability to work all stations in banquet kitchen
Food handling certificate
Knowledge of food cost controls
Previous management experience
Experience in banquet production and timing

Desirable

Culinary college degree
Food handling certificate
Sanitation Certificate.
Ability to communicate in multiple languages

Skills

Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize, delegate work and follow through with assigned tasks
Ability to be a clear thinker, remain calm and resolve problems using good judgement.
Ability to work well under pressure of meeting production schedules and timelines of food displays..
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to direct, manage and motivate a team.
Contribute to the growth and success of the team.
Ability to direct performance of kitchen staff and follow up with corrections where needed
Ability to motivate kitchen staff and maintain a cohesive team
Ability to use all senses to ensure quality standards are met

Essential Job Function

Ability to maintain a clean, neat and organized work environment
Ability to follow recipes, to increase or decrease recipe as needed.
Good knife skills
Can season food properly
Can properly follow all processes that are in place
Can communicate with all internal customers efficiently. {stewarding, service staff}
Can fill out all requisitions properly
Can follow all rules and regulations in employee hand book properly
Properly rotate product in walk in cooler.
Clean and maintain equipment properly
Maintain and strictly abide by state sanitation/health regulations and hotel requirements
Can organize and set up work station fast and efficiently.
Ensure all food in banquet kitchen is labeled dated and rotated.
Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
Ensure produce cooler and dairy cooler are maintained properly
Complete daily, weekly, monthly Kitchen inventories.
Coordinates scheduling of banquet kitchen
Ensure all guest special requests are met
Ensure all schedules are posted on time.
Fill out sous chef schedule.

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