Banquet Chef

AccorHotel • St. Louis, MO

25d • Onsite

About The Position

The Event Chef works with the Event Manager and the Sales Manager to create and execute menus in the kitchen in a volume required for the variety of events possible in the event spaces and of a quality consistent with the character and quality of the property restaurant.

Requirements

• Minimum of two years of experience in a high volume or fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation and food handling processes.
• Able to work flexible hours (nights, weekends).
• Responsible, dependable, punctual.
• Excellent communication skills; must be able to speak, read, and understand English.
• Solid computer knowledge in Microsoft office programs.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.
• Some college education.
• Two or more years of sous chef experience.
• Previous job in a kitchen line position.

Responsibilities

• Owns service period and crew.
• Able to monitor all kitchen activities, basically with eyes all over the place.
• Knows strengths and weaknesses of line staff under supervision, knows when, what and to whom to delegate with confidence in the final result.
• Clearly sets and clearly communicates expectations for the finished product.
• Is ready and available to assist line staff with recipe techniques, station prep and to answer any questions they may have.
• Clearly communicates information about the day service for line staff as they arrive, such as menu changes, station assignments and private events.
• Ensures that stewarding staff follows opening, closing, and mid service side work. Coordinates with CDC to supervise stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Responsible for daily and weekly product ordering in conjunction with Chef de Cuisine.
• Is aware of food and labor costs and makes efforts to control these in their particular service periods.
• Abreast of all menu changes, regardless of service period.
• Collaborates with Chef de Cuisine and/or Executive Chef on menu development and engineering.
• Attends monthly bar meeting.
• Attends annual employee rally.
• Attends beverage training, as posted.
• Attends other meetings, as posted.
• Other duties as assigned by your supervisor or manager.

What This Job Offers

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