102611 - Banquet Chef HVSR

VALENCIA GROUP

8d•$80,000 - $85,000•Onsite

About The Position

Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels are created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. A banquet chef is responsible for planning, organizing, and directing the work of employees in the Banquet kitchen. They develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include:

Requirements

Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff.
Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness.
Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently.
Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring.
Physical fitness, as banquet chefs will have to be on their feet all-day
Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean.

Responsibilities

Developing new menus and meals, based on customer demand or the season
Testing and tasting all new menus/meals.
Briefing banquet kitchen staff about the upcoming functions
Establishing the priorities each day and assigning tasks to banquet kitchen staff
Taking a physical inventory of specific food items for the daily inventory
Ordering new supplies were necessary.
Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating)
Taking direction from the executive chef
Ensuring the kitchen is kept clean, tidy, and sanitary.
Supervising all junior kitchen staff