Banquet Chef - Dune House Hotel & Spa - Jacksonville, FL

Sage Hospitality•Atlantic Beach, FL

About The Position

Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

One or two years of post-high school education
Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
Must have moderate hearing -to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff.
Must have moderate comprehension and literacy to read and understand all BEO's.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of thebanquet kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budgetconstraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure aconsistent, quality product.
Manage associates in the kitchen in order to attract, retain and motivate theemployees while providing a safe environment; hire, train, develop, empower, coach andcounsel, conduct performance and salary reviews, resolve problems, provide opencommunication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in thehotel in a safe, sanitary, cost effective manner.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas toensure a healthy, safe work environment which meets/exceeds federal, state, corporate andfranchise standards and regulations.
Develop, recommend, implement and manage the department's budget; continually analyze,forecast, monitor and control the labor and food costs through various methods to meet/exceedmanagement/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.)within corporate guidelines to continually improve revenues and profit margins whilemaintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and relatedexpenses.
All other duties as assigned, requested or deemed necessary by management.