Banquet Chef

Enchantment Group Management Company LLC • Sedona, AZ

1d • Onsite

About The Position

Enchantment is seeking an outgoing, energetic, passionate, and authentic Banquet Chef to join their team. The role involves designing and executing meal services for multiple guests, supervising banquet kitchen operations, coordinating new menu ideas, overseeing food preparation, ordering for events, and planning the employee dining room. The ideal candidate will have excellent interpersonal skills, strong logistic planning abilities, and great leadership skills.

Requirements

• Degree from an accredited culinary school or several years of experience in the food industry, food production, and supervision of kitchen staff.
• Minimum of four years of experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort.
• Minimum of 5 years of experience supervising a team of 5 cooks or more.
• Current food handler's certification or ServSafe.
• Good leadership skills and abilities.
• Ability to explain and demonstrate essential functions of the job with or without reasonable accommodation.
• Ability to speak, read, write, and understand the primary language(s) used in the workplace.
• Ability to read and write to facilitate the communication process.
• Great communication skills, both verbal and written.
• Use of Resort-approved communication devices (radio, pager, earpiece, etc.).
• Ability to read recipes and follow their instructions.
• Ability to read and understand BEOs.
• Ability to delegate tasks if necessary based on the level of business.
• Basic math computational capability including addition, subtraction, multiplication, and division.
• Ability to work under no direct supervision and be accountable for subordinate cooks.
• Ability to deal with problems and resolve them efficiently.
• Ability to multi-task in a fast-paced and hot environment.
• Good Computer skills required.

Nice To Haves

• Additional experience considered where applicable to responsibilities.

Responsibilities

• Designing and executing meal services for multiple guests.
• Supervising the banquet kitchen operation, including coordination of new menu ideas and utilization of products to maximize customer satisfaction.
• Overseeing food preparation and ordering for upcoming events.
• Planning and organization of all aspects of the employee dining room.
• Creating dishes, supervising preparation, flavoring, and cooking processes, ensuring respect of recipes, organization, and cleanliness of the banquet kitchen.
• Directing, coordinating, and delegating responsibilities to kitchen staff to ensure daily goals and objectives of the banquet kitchen are met.
• Ensuring the entire set-up, mise en place, and execution for banquet events.
• Ensuring the freshness and quality of all food products.
• Supervising and coordinating activities of cooks and employees engaged in food preparation.
• Proficiency in all meal periods, including Breakfast, Lunch, Dinner, as well as buffets, stations, and plated banquets in a high-end luxury environment.
• Looking for ways to save the resort money while still providing top quality products and services for clients.
• Expediting banquet events in a timely manner, and following time expectations from the executive chef to ensure smooth operations.
• Checking the final product before it is delivered to the customer to ensure proper preparation, plating, and presentation.
• Maintaining a neat, safe, and clean kitchen by ensuring staff utilizes proper handling and storage procedures.
• Monitoring sanitation practices to ensure employees follow standards and regulations.
• Assisting with training of newly hired kitchen staff assigned to the banquet kitchen.
• Producing the finest quality product on a consistent basis.
• Monitoring the quality of the banquet meal during the event.
• Overseeing the quality and freshness of the employee dining room during opening hours, and ensuring the food offering is up to standard and according to the menu.
• Overseeing the proper execution of food tastings for weddings, groups, and banquet events.
• Reporting any unsafe working/food safety conditions to the Engineering team.
• Inspecting all refrigerators and freezers daily to ensure respect of Food Safety and health department standards.
• Attending weekly meetings with the Executive Chef.
• Communicating potential problems or concerns to the Executive Chef.
• Responsible for the banquet schedule, ensuring adequate numbers of kitchen staff are scheduled.
• Participating in employee evaluations and necessary disciplinary actions.
• Collaborating with the warehouse team by placing orders for upcoming banquet events.
• Creating the monthly staff dining room menu based on executive chef standards and vision.
• Attending BEO and pre-con meetings as necessary.
• Completing monthly inventory and submitting it to the director of purchasing.
• Communicating with co-workers and supervisors on each shift of any problems or concerns.
• Consulting with the director of conference and banquet manager on a daily basis.
• Checking in and out with other departments directly related to the Culinary banquet department.
• Acting as a mentor to provide training, expectations, and ongoing support for new hires and existing team members.
• Meeting with potential banquets clients to discuss menu options.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree