Banquet Chef - HALL Arts Hotel

Coury Hospitality•Dallas, TX

30d

About The Position

At HALL Arts Hotel, we celebrate art, culture, and luxury in the heart of Dallas’ Arts District. Featuring sophisticated design, curated art collections, and refined accommodations, our hotel is a sanctuary for creativity and hospitality excellence. Curatorsat HALL Arts thrive in a high-end, inspiring environment, where exceptional service and artistic expression go hand in hand. POSITION SUMMARY: As a banquet chef, you would be primarily responsible for the planning, organizing, controlling, and directing the work of the banquet cooks during large events and sales. Overseeing the food preparation of all banquet and catering events while always ensuring superior quality and consistency. Additionally, responsible for communicating and assisting with the creation of new banquet menus, prepare, test, taste, and control out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Also approves the store requisitions for food and supplies needed from various kitchen storerooms.

Requirements

High School Diploma or GED required as well as certification of formalized training or award recognition record of culinary accomplishments by recognitions personally achieved.
Must possess basic reading, writing, math, & computer skills.
At least 5 years’ high-volume cooking experience with extensive knowledge in fine dining.
At least 3 years’ experience in a hotel or fine dining restaurant.
Strong interpersonal, verbal, and written communication skills involved in culinary training.
Leader, trainer, and motivator of staff
Very good knowledge of food safety, sanitation, food preparation techniques.
Able to work flexible hours and days, including holidays and weekends.
Knowledge of current and updated culinary trends.
Ability to lead and mentor a large team of culinary professionals.
Even-tempered and maintains a reputation for consistency and fairness.
Organized; able to meet deadlines.
good judge of people and situations
Focused with the ability to handle many details and a heavy volume of events.
Neat, well-groomed, and highly professional
Exceptional guest/customer service skills
Ability to work from a standing position for extended periods of time.
Ability to perform reaching, stooping and/or crouching motions repeatedly.
Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
Closed toe, non-canvas and non-skid soled shoes.

Responsibilities

Uses a variety of high-quality food items that are creatively well-prepared, presented and flavorful in a cost-effective manner.
Reviews and approves food orders from the approved vendors for delivery (as required for special order items).
Frequently review finished products for quality prior to leaving the kitchen. Ensures that all foods, beverages, and garnishes are consistent with established culinary standards.
Oversees with fellow kitchen leadership the overall appearance, cleanliness, and safety of the kitchen.
able to coordinate banquet production and plating with the Executive Chef, and Banquet Captain.
Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and company standards.
Troubleshoot unexpected or unusual situations in the kitchen.
Make sure all kitchen waste is disposed of properly.
Overseas all creation of menus, production, and ordering for special events.
Assist the Executive Chef in banquet menu development and execution.
Develop seasonal specials. Tastes and approves all seasonal menu and pastry items.
Schedule and conduct product taste panels with Food & Beverage Management (as required for new products).
Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotel’s operating and business demand.
Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
Ensure that all staff prepare menu items following recipes in accordance with the hotel’s operating standards.
Reviews weekly schedules to meet forecasts and budgets.
As part of the management team, displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff. Accepts projects and responsibilities as assigned by the GM and completes in a timely manner.
Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.