Banquet Chef

Sonesta Hotels • New Orleans, LA

144d

About The Position

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.

Requirements

• 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

Responsibilities

• 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

Benefits

• 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
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: Associate degree