Banquet Chef (FT)

Grand Traverse Resort and Spa•Acme, MI

44d

About The Position

The Banquet Chef is responsible for the execution and organization of all Resort functions, whether held on or off property. Additionally, the banquet Chef is responsible for Sunday and Holiday Brunches, Mise en Place for the Marketplace, and resort wide operations. In the Resort Chef’s absence, the Banquet Chef is responsible for running the kitchens, ordering, schedules, meetings, etc. The banquet chef reports directly to the Executive Chef and/or the Resort Executive Sous Chef who in turn is directly accountable to the Director of F&B and the General Manager. The Banquet cooks report directly to the Banquet Chef. The Banquet Chef must be able to keep an open and constant line of communication between the Resort Chef, Pastry Chef, Executive Chef and the Sales Department as to party changes and additional labor needs for the Banquet department.

Requirements

Minimum four years experience in fine dining hotel kitchen banquet facility or similar caterer.
Minimum four years in management role
Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions
Must possess a valid U.S. Drivers’ License in good standing in accordance to Resort Insurance
Must have current Michigan food handlers permit
Ability to write reports, business correspondence, and procedure manuals
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail
Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Grand Traverse Resort and Spa
Ability to manage change effectively
Ability to conceptualize and implement Resort 12 guiding principles
Provide leadership to position Resort to achieve its vision
Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles
Clear concise written and verbal communication skills
Ability to sell concepts and ideas to management, peers, and employees
Build morale and spirit
Instill a guest service attitude in all employees
Instill a "can-do" attitude in all employees
Excellent time management skills
Follow, support and enforce company policies and procedures
Excellent problem resolution skills
Assume responsibility and accountability for self and employees
Ability to quickly evaluate alternatives and decide on a plan of action
Think creatively
Basic computer knowledge and be Word and Excel proficient
Ability to organize and execute multiple style and location banquets simultaneously

Responsibilities

Accurate execution of all Resort function
Training of all banquet staff
Scheduling of all banquet staff
Produce orders for all banquet functions
Ordering and requisition of all banquet products
Creating recipes for all banquet and catered functions
Upkeep of recipe database
Upkeep and cleanliness of Resort catering vans and vehicles
Cleanliness of banquet kitchen and walk in
Monthly inventories
Rotation of food and food products to maximize company profitability
Cleanliness of all remote banquet kitchen facilities
Sunday brunch and Holiday buffet menu planning and execution
Seasonal menus for breakfast, lunch, dinner, breaks and receptions as well as their planning an execution
Special menu planning and execution
Costing of all banquet menus
Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws
Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to Resort Policies and State and Federal Laws
The incumbent must exhibit job and product knowledge to accurately support and promote all Resort departments, amenities and programming ventures
The incumbent must strategically balance customer, business, and employee needs
The incumbent must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
The incumbent must possess the necessary social skills to work with a broad-based constituency and provide excellent service to all internal and external guests
The incumbent shall at all times demonstrate cooperative behavior with colleagues and supervisors
The incumbent must keep information confidential as directed in the confidentiality agreement and furthermore support and comply with at GTRS policies and procedures
The incumbent is responsible for protecting assets
Must understand and abide by environmental practices of the resort
Other duties as assigned