Banquet Chef

JOB SUMMARY:

The Banquet Chef reports to and collaborates with the Executive Chef on menu planning, productivity, cost control, and ordering processes to ensure production meets business levels. This role is responsible for daily menu creations, overseeing the day to day operations of the kitchen, and mentoring the kitchen staff.

ESSENTIAL/PRIMARY DUTIES:

• Maintains communication with the Executive Chef and Food & Beverage Management team for updates and priority alignment.
• Coaches and mentors the team to maintain food integrity, guest experience, and kitchen cleanliness.
• Serves as a subject matter expert in culinary techniques and cuisine history related to the hotel’s concept.
• Helps in the preparation and design of all food menus and produces high quality plates both design and taste wise.
• Orders and keeps an accurate inventory list of ingredients.
• Demonstrates business acumen by aligning initiatives with operational goals and budgets.
• Partners with the Executive Chef and Food & Beverage Management team to deliver the best guest experience.
• Facilitates communication through daily line-ups, weekly leadership meetings, and quarterly staff meetings.
• Observes and collaborates on facility and equipment maintenance with the Chef, engineering department, and vendors.
• Collaborates with various hotel departments to ensure an exemplary guest experience.
  • Strong understanding of operational metrics (KPIs and P&Ls) with critical thinking skills

EDUCATION and/or EXPERIENCE:

High school diploma required. 5+ years of progressive culinary experience, preferably in a multi-service hotel or restaurant, or equivalent combination of education and experience.

COMPETENCY and/or SKILL:

• Ability to balance flavor combinations, temperature, texture, and menu flow to meet guest expectations
• Excellent mentoring skills
• Adaptable interpersonal communication skills
• Proficiency in English for reading, writing, and verbal communication
• Basic skills in Microsoft Excel and Word
• Ability to calculate basic math for proper menu ingredients and inventory management
• Ability to work in a fast-paced environment for extended periods to meet high volume

SUPERVISORY RESPONSIBILITIES:

• Provides leadership, coaching, and/or mentoring to a subordinate group.