Banquet Chef

Radisson Blu Fargo•Fargo, ND

1d•Onsite

About The Position

Our Banquet Chef will manage the operation of the banquet kitchen areas. You play a key role in ensuring our events, including weddings, corporate events, and conventions run smoothly by overseeing all aspects of food presentation, serving, and clean up while focusing on the details and quality presentation, which our brand is known for. The ideal candidate is a natural leader with previous management experience, creativity, and experience with high volume cooking. If you thrive in a fast-paced environment and take pride in your work, this may be just the job for you!

Requirements

Minimum 3 years culinary experience, supervisory and/or management experience in the restaurant industry.
One year of previous supervisory including management experience or an equivalent combination of education and experience
Ability to demonstrate quality written, verbal, and interpersonal communication skills.
Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision
Must be flexible to working days, early mornings, evenings, weekends, and holidays.
Positive attitude, professional manner and appearance in all situations.
Able to perform under pressure while maintaining professionalism.
Ability to speak, read, write, and comprehend the English language, proficiently.
Able to make decisions with only general policies and procedures available for guidance.
Able to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.

Nice To Haves

Bachelor's degree/higher education qualification in Hotel Management, culinary arts or related field preferred.
Previous banquet experience preferred.
Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team members.

Responsibilities

Exercises food safety and kitchen sanitation practices to deliver a quality product.
Maintains cleanliness and working order of work area, tools, equipment, and supplies.
Keeps walk in cooler/freezer organized.
Educate and train all team members in compliance with federal, state and local laws and safety regulations.
Participate in the preparation of the annual departmental operating budget and financial plans.
Monitor budget and control expenses with focus on food, beverage and labor costs.
Oversee kitchen operations and food preparation for events.
Maintains constant contact with banquet staff to ensure complete effective communication between food production and food service.
Clearly projects the visions of the department and measures progress.
Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
Reviews scheduling and labor needs with Banquet Manager to meet the guests needs as well as maximize efficiency.
Works with the Kitchen Chef to conduct proper food and beverage inventory procedures to determine minimum and maximum stocks for all food, beverage, material and equipment to ensure appropriate inventories.