Banquet Chef

Kimpton Hotels & Restaurants•New Orleans, LA

8h•Onsite

About The Position

We believe heartfelt, human connections make people's lives better. Our founder, Bill Kimpton, rebelled against impersonal, generic hospitality, initiating a new boutique hotel standard and environment where people could connect from the heart. This goal remains our purpose today, driving all that we do to improve the lives of coworkers, guests, owners, and communities. Every day, you can improve lives in your own unique way and expect the same in return. Our San Francisco-born entrepreneurial spirit and zest for life, which started this culture in 1981, continues to shine. We celebrate the lively, rebellious, genuine individual, with diverse backgrounds, talents, experiences, and plucky personality, because we know that when people can be themselves at work, they shine. We seek out and celebrate people of all kinds who share a knack for creativity and self-leadership, who don't need to be told what to do, and who have an innate passion for making others' lives better. This results in a work environment that's quirky, irreverent, exciting, uncommon, empowering, and exceptional. As the Banquet Chef, you'll maintain a clean work station, be efficient, and have the ability to work in a team environment. In this role, you'll also be responsible for working knowledge of cooking techniques, seasonal ingredients, and possess a desire to learn about new techniques and ingredients.

Requirements

2+ years relative experience in a kitchen of similar size.
Flexible schedule, able to work evenings, weekends and holidays.
Ability to help beyond this job description and wear multiple hats, as we all do at Kimpton!
Food Handler Certification, Alcohol Awareness Certification (if applicable).

Responsibilities

Provide banquet guests excellent food quality, consistency, reasonable prices, in an attractive environment and with professional service. Responsibilities include managing the culinary functions to meet food quality goals.
Create and maintain a sound working relationship with all banquet culinary team.
Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
Know and comply consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
Provide excellent quality and presentation of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
Maintain a high level of cleanliness in kitchen facilities, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Attend weekly BEO and Resume meetings.
Work closely with the Catering and Banquets teams to ensure smooth execution of functions from start to finish.