Banquet Chef-Full Time - The Langham, Chicago

Langham Hospitality Group•United States,

2d•Onsite

About The Position

The Banquet Chef is responsible for creating and maintaining a positive work environment through coaching and leading staff. This role involves establishing creative and exciting menu products that are both appetizing and visually appealing, while also working and maintaining good working relationships with other work areas. The Banquet Chef will meet with meeting planners and social catering event coordinators to develop personalized menus, direct, train, and monitor the performance of the Banquet team, and maintain the organization, cleanliness, and sanitation of work areas and equipment.

Requirements

Ability to maintain hotel's standards, policies and procedures with all kitchen personnel.
Ability to prioritize organizes and delegates work assignments.
Ability to direct performance of kitchen staff and follow up with corrections where needed.
Ability to motivate kitchen staffs and maintains a cohesive team.
Ability to promote positive work relationships with service personnel and other departments.
Ability to ascertain staff training needs and provide such training.
Ability to be a clear thinker analyzes and resolves problems, exercising good judgment.
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to work well under pressure of organizing and attaining production schedules and timelines.
Ability to maintain good coordination.
Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
Ability to work long hour shifts, when needed due to business.
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards is met.
Ability to differentiate dates.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to perform job functions without direct supervision.
Ability to ensure security of kitchen access, products and hotel property.
Ability to work all stations in kitchen.
Ability to communicate in English with guests, co-workers and management to their understanding.
Ability to compute basic mathematical calculations.
Ability to provide legible communication.
Knowledge of food cost controls.
Previous supervisory experience in a similar position at a five-star hotel or restaurant.
Certification of culinary training or apprenticeship.
Food handling certificate.
Sanitation Certificate

Nice To Haves

Culinary college degree preferred.

Responsibilities

Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
Establish the day's priorities and assign production and prep task to staff to execute.
Review banquet function sheets and makes note of any changes; post function sheets for the next 7 days.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
Take physical inventory of specified food items for daily inventory.
Review the market list.
Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Ensure that staff report to work as scheduled, document any late or absent employees.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Be aware of any shortages and make arrangements before the item runs out.
Observe guest reactions and confer with service staff to ensure guest satisfaction.
Promote positive guest relations at all times.
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs.
Assist Catering department with developing special menus for functions; meet with clients as requested.
Supervise and direct the organization and preparation of food for the employee cafeteria.
Review sales and food cost daily; resolve any discrepancies with the Controller.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff signs out.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
Conduct scheduled performance appraisals.
Interview and hire new personnel according to hotel policies and standards.
Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
Prepare daily/weekly payroll reports.
Document pertinent information in the logbook and follow up on items notated during other shifts.
Plan and conduct monthly departmental meetings.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.
Return business telephone calls.
Answer correspondence.
Research local farm products, new suppliers, and special markets.
Schedule and conduct month-end inventories.

Benefits

Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
Paid Holidays
Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
401k plan with Roth option and employer match
Free meals while on duty
Uniforms and cleaning of uniforms (for applicable positions)
Free and discounted hotel stays
Discounted parking
Guidance Resources – company paid benefit for personal counseling