Banquet Chef

Ocean House Collection•Westerly, RI

135d

About The Position

Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The ideal candidate will be experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Requirements

Minimum of 5 years’ experience in culinary operations with demonstrated success, preferably in previous luxury hotel operations.
College degree, culinary degree is preferable, or equivalent work experience.
Skill in organizing resources and establishing priorities.
Ability to handle multiple, simultaneous, and complex tasks and projects effectively and efficiently.
Ability to supervise and train staff, to include organizing, prioritizing, and scheduling work assignments.
Staff development and performance management skills.
Information research, analysis, and evaluation skills.
Knowledge of office management principles and procedures.
Advanced verbal and written communication skills and the ability to work with a wide range of constituencies in a diverse operation.
Strong creative, strategic, analytical, organizational, and personal sales skills.
Experience developing and managing budgets, and hiring, training, developing, supervising, and appraising staff.
Fluency in English both verbally and in writing
Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
Uphold the Company standards, policies, and procedures.
Prioritize and organize tasks and work area
Ability to remain calm and resolve problems using good judgement as interpreted by the management
Follow directions
Work cohesively with co-workers as part of a team
Maintain confidentiality of guest/staff information and pertinent hotel data.

Responsibilities

Maintain a climate that attracts, retains, and motivates top quality staff.
Recruit, train, appraise, supervise, support, develop, promote, and guide qualified staff, both paid and volunteer.
Effectively enable the culinary team so they can act on behalf of the Company by: 1. Transmitting the Company’s culture and direction. 2. Providing direction and resources, helping develop people’s skills, articulating expectations and clarifying roles and relationships. 3. Encouraging people to question organizational assumptions and ask strategic questions, ensuring quality decision-making. 4. Anticipating conflicts and facilitating resolution. 5. Engaging people in processes as well as tasks; empowering people to use their resources. 6. Practice their authority and accept their responsibility; modeling behavior; and coaching people to success.
Maintain complete knowledge of and ensure staff's compliance with all departmental/restaurant policies and procedures.
Establish the day's priorities and assign production and prep tasks to staff to execute.
Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Identify situations which compromise the department's standards and delegate these tasks.
Take physical inventory of specified food items for daily inventory.
Requisition the daily supplies and ensure that they are received and stored correctly.
Ensure quality of products received.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective staff.
Be aware of any shortages and plan before the item runs out.
Ensure that F&B Service Staff are informed of 86'd items and the number of available menu specials throughout the meal period.
Conduct frequent walk troughs of each kitchen area and direct respective staff to correct any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Maintain proper storage procedures as specified by Health Department and restaurant requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Supervise and direct the organization and preparation of food for the staff cafeteria.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
Provide feedback to staff on their performance; handle disciplinary problems and counsel staffs according to restaurant standards.
Conduct scheduled performance appraisals.
Responsible for practicing, managing, and promoting OHM’s culture so that it becomes an intricate part of the everyday operation.
Represent the Company with a positive attitude and professional attire.
Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs.
Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.