The Banquet Chef follows and maintains the standard procedures for all banquet functions. Supervision of Banquet Kitchen. Ordering for functions, maintaining food cost and inventory. Maintain quality, presentation and consistency of food.
Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine
Plan and organize production, purchasing and scheduling
Maintain a strong positive relationship with the FOH team to ensure strong communication and teamwork throughout the entire F&B team
Establish professional demeanor and standards of the management team for the outlet
Delegate responsibility effectively to use the strengths of the entire culinary team
Perform administrative tasks as assigned by the Executive Chef
Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
Create innovative dishes and plate presentations using seasonal and regional ingredients
Work quickly and efficiently to meet deadlines and demands of business
Check staffing, uniforms, daily production sheets, etc.
Check production for all meal periods to ensure consistency
Train staff on all menu items
Demonstrate responsibility for food and labor costs in all outlets
Hold and attend regular staff meetings
Maintain a clean and safe work environment, following rules and regulations of the local health department
Keep informed of guarantee and count for all banquet food functions and events on property
Check all event order sheets, breakfast, lunch, dinner, receptions and special events scheduled
Attend BEO, staff, pre shift, F&B meetings and any other meeting assigned by Executive Chef
Perform and assist with schedules, events and needs of other chefs within the property
Three years' experience performing a supervisory or management role in Culinary
Culinary degree or relative experience
ServSafe certification
Ability to communicate effectively with the public and other Team Members
Strong communication skills
Excellent time management and organizational skills
Proven leadership and creative abilities inside the kitchen
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups of customers or employees of organization
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Medical, Dental and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance