Banquet Chef

HRI Hospitality•New Orleans, LA

8d•Onsite

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music, and eclectic flavors for a true sense of place. SUMMARY The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation. This position is temporary through June 26, 2025.

Requirements

Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
Prioritize and organize work assignments, have timely follow up and execution.
Have superb time management skills.
Maintain complete knowledge of all hotel services/features and hours of operation.
Ability to comply with physical demands as outlined below.
Knowledge and understanding of initiatives
Technologically sound with Microsoft Office applications.
Ability to compute basic mathematical calculations.
Must be able to maintain a flexible work schedule.
Culinary Arts or hospitality management certification required, college education preferred.
Minimum two years experience in an events kitchen (including banquets and/or catering) required.
Previous experience with controlling food cost, labor cost and operational costs is required.
Ability to understand guests’ service needs & requests.
Ability to acknowledge guests’ requests in a polite manner.
Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
Ability to apply logical thinking and understanding to carry out written and oral instructions.
Ability to address and solve problems involving guest and operational issues.
Ability to compute basic mathematical calculations.

Nice To Haves

Previous experience in a kitchen supervisory role preferred.
Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Premise and liability accountability and contract-managed service experience is desirable.
Additional certifications (ServSafe, TiPS, etc.) preferred.

Responsibilities

Estimate food consumption and requisition or purchase food for such events.
Select and develop recipes for special event menus.
Standardize production recipes to ensure consistent quality and proper execution of events.
Establish presentation technique and quality standards.
Plan and price special event menus.
Ensure proper equipment operation/maintenance in events kitchen.
Ensure proper safety and sanitation during prep for special events.
Ensure that staff report to work as scheduled.
Inspect attire of staff and ensure attire is Atelier-approved.
Coordinate staff breaks in accordance with company policy.
Conduct pre-party meetings to go over special event specifications.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Ensure all employees are fully trained in their job functions and in menu training.
Complete work orders for maintenance repairs and submit to Engineering.
Contact engineering for urgent repairs.
Assist in monthly inventories of food.
Attend hotel operational and BEO meetings as requested.