Banquet Chef

Four Seasons•Fort Lauderdale, FL

About The Position

The Banquet Chef partners with and reports to the Executive Sous Chef to lead the culinary team and provide dynamic leadership support for the k itchen, ensuring thorough people development together with long-term growth and profitability of the department, division, and Hotel. The primary responsibilities for this position are to ensure superior quality and consistency in preparation of all food items through the effective management of our employees in the Culinary Department .

Requirements

College degree specializing in culinary arts. At least 2-3 years of Culinary management experience, preferably in a luxury hotel or resort.
Excellent personal presentation and interpersonal skills.
Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
Ability to operate all computer equipment necessary to perform the job .
Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
Ability to lift, carry, and move food items through kitchen

Responsibilities

Select, train, lead, motivate, coach, and discipline 5 8 kitchen employees to ensure established standards are met
Direct and establish daily operational procedures for employees in their daily responsibilities
Assist in the planning and development of menus for the hotel, ensuring correct preparation and presentation of a ll food items prepared.
Control labor and operating expenses through effective scheduling, budgeting, purchasing , and inventory controls.
Monitor control systems to assure quality and consistency.
Inspect and maintain the cleanliness, sanitation, organization, and working condition of the service areas and workstations