BANQUET CHEF

Fisher Island Club•Fisher Island, FL

About The Position

The primary responsibility for the Banquet Chef is for food production needed for banquet functions and private events for Fisher Island Club and to ensure that the club’s high standards are achieved and maintained within contract specifications and requirements. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist the Culinary team as needed when no functions are scheduled. Is seen as an inspirational role model by his/her team members. Is a top professional in the field with a passion for the culinary arts. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire kitchen department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful, profitable and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all of our external and internal members, guests and customers. Nature and Scope: The incumbent reports directly to the Director of Food & Beverage. The major trust of the position is to create and maintain a professional kitchen operation and control expenses relative to the operation.

Requirements

Bachelor’s degree in Culinary Arts and/other Hospitality Management degree
Min. 5 years food production and management experience as Banquet Chef or similar position in a medium size (250+ rooms) high volume, luxury hotel or resort
Extensive and broad knowledge experience and knowledge of continental cuisine that includes Spanish French/Mediterranean Italian
Strong background in large food production and experience with high volume
Excellent cooking and demonstration skills
Solid progression through the culinary ranks
Has the ability to taste all foods to assure correct preparation
Experience implementing new food concepts and menus
Track record of successfully managing food cost and inventory control
Establish and maintain proper inventories
Good computer skills to include spreadsheets, word processing and e-mail
Working knowledge of inventory management systems
Excellent knowledge of FDA and Florida Health Department Rules and Regulations
Ability to verbally communicate with others in order to coach and lead
Strong interpersonal, managerial and leadership skills required
Strong organizational and time management skills required
Ability to manage change effectively
Ability to conceptualize the mission
Provide leadership to the departments to achieve their goals and objectives
Communicate the goals and objectives and inspire employees to achieve those goals
Clear, concise written and verbal communication skills
Experience making presentations in front of groups
Ability to clearly and concisely present technical subjects
Demonstrate team building experience
Track record promoting an atmosphere of teamwork
Demonstrate to lead by example
Build morale and spirit
Use a “hands-on” approach to management
Abilities to inspire, train, and develop people for promotion
Experience communicating, training, and managing multi-lingual staffs
Instill a guest service attitude in all employees
Experience training and developing employees with limited education/experience
Instill a “can-do” attitude in employees
Coach employees how to resolve and de-escalate conflicts
Instill a calm, organized approach in all situations
Excellent time management skills
Strong organizational skills
Strong customer service orientation and skills
Excellent listening skills
Exceptional detail in follow-up
Strong budgetary, projections, and cost control skills
Follow/enforce company policies and procedures
Resolve problems
Assume responsibility/accountability
Excellent safety, sanitation and environmental skills
Provide overall direction, coordination, and ongoing evaluation of operations
Ability to quickly evaluate alternatives and decide on a plan of action
Think creatively
Teach suggestive selling techniques
Juggle and balance needs of the organization
Proactive, Team Player, Problem Solver
Passionate about hospitality and customer service driven
Must have a professional appearance and good hygiene
Respect for all co-workers and guests
Pride in your work by creating positive energy, excitement and fun
Demonstrate positive behaviors; smiling, being polite and courteous
Able to develop a camaraderie with team members

Responsibilities

Lead by example utilizing a “hands-on” approach to management.
Establish and develop a highly motivated, pro-active kitchen team with the highest ethical standards that delivers a cost effective and quality-oriented service product.
Facilitate an environment in which team members are comfortable utilizing the open-door policy
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals
Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
When requested, assists with production of daily specials for restaurants.
Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
Assists or relieves the Culinary team whenever reduced banquet volume allows.
Serves on the Banquet Function Committee to assist in the planning of food-related aspects of each special event.
Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
Assures that food quality standards and pre-determined costs are attained on all banquet functions.
Sets-up plating line for functions and assists with plating duties.
Approves the requisition of products and other necessary food supplies
Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
Responsible for daily/weekly and monthly inventory process which will establishes controls to minimize food and supply waste and misappropriate of product
Attends food and beverage staff and management meetings.
Consults with the Management about food production aspects of special events being planned
Cooks or directly supervises the cooking of items that require skillful preparation
Evaluates food products to assure that quality standards are consistently attained
Interacts with applicable staff member to assure that food production consistently exceeds the expectations of members and guests
Develop and maintain good communication and work relationships in all areas of the club
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
Motivates and provides professional development opportunities for all kitchen staff including cross-training
Periodically visits dining area to welcome members and inquire about experience
Hosts taste panels to assess feasibility of proposed menu items
Reviews and approves product purchase specifications
Maintains physical presence during event function
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains
Ensures that high standards of sanitation, personal hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall kitchen operation principles
Liaise with government regulating agency i.e. Health Inspector as necessary
Performs other duties as assigned
Exercise discretion and independent judgment in the completion of job duties related to matters of significance