Banquet Executive Chef

PENN Entertainment • Aurora, IL

2d • $78,000 - $90,000

About The Position

The Banquet Executive Chef is responsible for the overall culinary operations of banquet and catering functions, ensuring the highest quality food production, presentation, and service. This role leads the banquet culinary team in executing large-scale events, meetings, and special functions while maintaining cost controls, food safety, and exceptional guest satisfaction. Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high-quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result . Maintains food costs and labor percentiles. Maintains consistent food quality for all designated outlet ( s ) . Responsible for the development and implementation of menus for designated food outlet ( s ) . Assists Director/VP with the implementation and updating of the Food and Beverage Inventory Control System. Responsible for the oversight of F&B Back of House leadership staff in designated outlet (s) . Develops, implements and manages operational goals and monitors achievements of performance and profit objectives . Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager. Responsible for staying current of knowledge and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.  Ensures customer service standards are followed by all team members and addresses issues as they arise.  Responsible for the overall achievement of department customer service goals. Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. Maintains strict confidentiality in all departmental and company matters.

Requirements

• Bachelor’s degree (B .A. /B.S. ) in culinary or related field; five years of related experience and/or training , or equivalent combination of education and experience.
• Supervisory or management experience in hotel and/or casino environment .
• Must have e xcellent verbal and written communication skills .
• Must be proficient in Microsoft ap plications (Excel, Word, and Outlook ).
• Must have extensive Food and Beverage knowledge .
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• 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 general public .
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

Responsibilities

• Responsible for the overall culinary operations of banquet and catering functions, ensuring the highest quality food production, presentation, and service.
• Leads the banquet culinary team in executing large-scale events, meetings, and special functions while maintaining cost controls, food safety, and exceptional guest satisfaction.
• Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high-quality service.
• Monitor results through inspection, evaluation and analysis.
• Makes changes if necessary to achieve end result .
• Maintains food costs and labor percentiles.
• Maintains consistent food quality for all designated outlet ( s ).
• Responsible for the development and implementation of menus for designated food outlet ( s ).
• Assists Director/VP with the implementation and updating of the Food and Beverage Inventory Control System.
• Responsible for the oversight of F&B Back of House leadership staff in designated outlet (s).
• Develops, implements and manages operational goals and monitors achievements of performance and profit objectives .
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager.
• Responsible for staying current of knowledge and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Responsible for the overall achievement of department customer service goals.
• Responsible for maintaining cost control methods and procedures by monitoring consistent pars and inventory.
• Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM.
• Maintains strict confidentiality in all departmental and company matters.
• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regard to performance.
• Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
• Determines work procedures and expedites workflow.
• Responsible for employee performance (disciplining, coaching, counseling).

Benefits

• wellness programs designed to support our team members' financial, physical, and mental well-being
• day-one medical coverage
• 401(k) matching
• annual performance bonus
• Paid time off is earned according to the local policy and increases with the length of employment

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees