Temporary Banquet Chef - Kitchen - Hilton Tampa Downtown
About The Position
A Banquet Chef is responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Banquet Chef, you would be responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices Analyze Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with Catering and/or Meetings and Conventions/Events Monitor and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward Recruit, interview and train team members Assist in the creation and planning of menus
Responsibilities
- Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
- Analyze Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with Catering and/or Meetings and Conventions/Events
- Monitor and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
- Recruit, interview and train team members
- Assist in the creation and planning of menus
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What This Job Offers
Job Type
Full-time
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
