Banquet Chef

Hotel Versailles•Versailles, OH

About The Position

The Banquet Chef (Midmark Campus/Catering) reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that the Chef de Cuisine possess a background and advanced knowledge of culinary technique related to the F+B concept(s) for the catering operations and Teammate Café (Cafeteria). The Chef De Cuisine is a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. They lead the team through a collaborative approach—understanding that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach their team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items they create and the individuals who execute the vision.

Requirements

Culinary degree from accredited culinary school and/or 10 years’ experience running medium volume kitchen with a verifiable track record of success, or 5 years’ experience owning and operating successful restaurant.
General accounting skills. Must be able to create, update, and use spreadsheets
General knowledge of measurements and basic math conversions
General knowledge of Agriculture
Above Average Cooking Skills
Excellent time management skills

Responsibilities

Uphold and role model the company’s principles, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and genuine hospitality
Be a key partner with the Executive Chef, Culinary leaders and F+B management team, demonstrating a united front committed to providing the best possible guest experience, both internal and external.
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture and guest satisfaction.
Understanding of operational metrics (P&L’s), demonstrating critical thinking skills by connecting those with operational observations
Recruit, select, coach and mentor your team, working to develop their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively using corrective action to address root causes of issues, course-correcting any missed opportunities
Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Café and campus culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Culinary program
Observe conditions of all physical facilities and equipment in the Culinary operation, working in collaboration with the Executive Chef, Maintenance department, and any third-party vendors to make corrections and improvements as needed
Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Responsible for the purchasing of all products and equipment. Including sourcing and negotiations with vendors, delivery schedules, and returns.
Menu sourcing and development including daily menus, seasonal menus, and special events
Maintain cost of goods for all kitchen departments and managing inventory and budgets.
Networking of local businesses and chefs for special events
Answers patrons complaints and resolves problems
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Catering, Food + Beverage, and Hotel Operations to provide an exemplary guest experience
Be respectful in your daily interactions with your managers, direct reports, and teammates, exemplifying the utmost level of professionalism and being a pillar within your community
Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the food and beverage concept(s) you’re executing, effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
Demonstrate the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; show a passion to further develop this skill set
Assist in equipment repair as needed
Monitor and respond to customer base via email, phone, and face to face interaction
Works with and meets regularly with Midmark representatives to insure proper alignment as a great corporate partner.