Job Description

Job Description

Description:

SUMMARY

Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Café. The person in this role ensures, consistently high quality food product, develops and leads a positive work environment while ensuring guest and employee satisfaction and maximizing revenues. The person in this role attends Banquet Event Order meetings, places orders for the product needed for the events, collaborates with the sales team for client tastings, and responds well to event changes that may occur. This position will also execute holiday production for buffet events, as well as work in the restaurants to provide coverage or assistance as needed.

Salary: $20 to $24.00 per hour based on Experience

ESSENTIAL FUNCTIONS

Assist Executive Chef in the management of the Culinary department.
Plan for and execute all Banquet Event Orders.
Under the guidance of the Executive Chef and in compliance with labor standards, plans personnel scheduling
Assist in the planning and development of private event menus.
Via proper training, demonstration and supervision of staff, ensure consistent, correct preparation and presentation of menu items
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control
Oversee employee Café services including but not limited to working with café cook team to ensure quality and cleanliness of café is maintained.
Oversee stewarding department.
Oversight of sanitation program throughout culinary department.
Conduct weekly sanitation walkthrough of all culinary areas with stewarding supervisor.
Daily oversight of purchasing and receiving.
Review purchasing and price bidding.
Daily inspection of all Food & Beverage storage areas to ensure proper rotation of product and that all products are label and dated and complies with all Health Department regulations.
Training and development of staff.
Coaching and counseling of staff as needed using progressive disciplinary process.
Complete and provide performance evaluations for all Banquet cooks and café culinary staff.
Lead by example and constantly look for new and more effective ways of improving our products, guest services and profitability .
Organize and participate actively in the culinary monthly meeting preparing safety topic, sanitation topic, culinary topic, etc
Attend BEO meetings weekly.
Review and correct payroll time edits in accordance with company policies.
Ensure all administrative forms such as Payroll Action Forms, vacation request forms, payroll correction requests are all processed accurately, timely and in accordance with company standards.
Review daily sales report to compare sales to budget.
Review running food cost and purchases.
Walkthrough P&L statement with Executive Chef and aid in development and implementation of action plans to address any areas of concern.
Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
Perform other duties as directed, developed or assigned.

Requirements:

QUALIFICATIONS

Required

High School Diploma or Ged-Equivalency.
Must be either a graduate from a culinary school with 4 years previous Sous Chef or higher experience in banquet operation, preferably a luxury hotel banquet operation.
Ability to communicate in English with vendors, guests and staff to their understanding.
Knowledge of basic computer functions, including Microsoft Word and Excel.
Must be able to perform mathematical calculations including but not limited to conversion of recipes.
Must have current and up to date San Diego County food handlers card.
Must be flexible in scheduling, including 3rd shift if needed.
Dedication to excellence with continued development of our hotel reputation.

Desirable

5 years prior Banquet Chef experience.
Prior working experience in a 5 star/5 diamond hotel.
Serve Safe Certification.

SKILLS

Required

Advance culinary and knife skills including but not limited to cooking methods, and preparation of meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting.
Garde Manger and baking skills.
Supervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards
Advanced courses or experience in the administration of the kitchen.
Ability to multi-task.
Ability to work long hours.
Knowledge of kitchen terminology.
Knowledge of products, uses and availability.

Desirable

Knowledge of basic accounting procedures
Bilingual communication particularly basic Spanish communication

TRAVEL REQUIRMENTS

Some travel is required for training, conferences, and special events

PHYSICAL DEMANDS

Frequent need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing.
Have frequent need to perform standing and walking activities for the duration of shift.
Constant need to perform the following physical activities: grasping, turning, finger dexterity.
Frequent need to stand for long periods of time.
Lifting/carrying up to 40 pounds frequently and 50 pounds or more, occasionally
Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
Must be in good physical condition to stand and move about for 10 consecutive hours.