Banquet Executive Chef

Westgate Resorts•Las Vegas, NV

About The Position

General Summary Of Duties: An Executive Banquet Chef is responsible for planning, producing, and executing all banquet food operations—often at massive scale—while maintaining luxury-level quality and strict cost control. This position will oversee banquet kitchens, staff, and event execution.

Requirements

Ability to remember, recite and promote the variety of menu items and recipe specifications.
Ability to read, write, speak and understand the English language to read and utilize math skills for recipes and measurements.
Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees.
Resolve complaints and complications by conducting thorough research of the situation and the most effective solutions.
Make decisions and take action based on previous experience & judgment, sometimes revising procedures to accommodate unusual situations.
Communicate effectively both verbally and in writing to provide clear direction to staff.
Assign and instruct subordinates in details of work.
Observe performance and encourage improvement.
Monitor workload and make staffing adjustments accordingly.
Ability to read, write, speak and understand the English language to read any caution or safety notices, to understand verbal English in case of emergency situations.
Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance.
Ability to relate to all levels of management, guests and employees in verbal/written form.
Ability to read, write, speak and understand the English language in order to complete food requisitions, menus, recipes and communicate with other employees.
Ability to answer multi-line telephone and provide information as needed.
Communicate with supervisor throughout the shift.
Ability to perform duties within temperature ranges hot to normal to cold.
Sufficient manual dexterity of hand in order to use knives and kitchen tools.
This position requires considerable physical activity on a continuous basis throughout the shift.
Ability to operate kitchen equipment including: slicer, ovens, broilers, grills and deep fryer.
Ability to organize, prioritize work, work with minimal supervision, multiple interruptions and meet deadlines.
Directs and actively participates with staff to complete all job assignments.
Ability to exercise judgment and implement control over the performance of staff.
Good working knowledge of accepted standards of sanitation.
Ability to maintain attendance in conformance with standards.
Ability to maintain a neat, clean and well-groomed appearance.

Responsibilities

Assign, in detail, specific duties to all Banquet staff for efficient operation of kitchen.
Train and supervise kitchen staff in the proper preparation of menu items.
Ensure proper receiving, storage (including temperature-setting) and rotation of food products.
Adhere to control procedures for food cost and quality.
Provide guest satisfaction through outstanding guest service.
Write recipes, maintain inventory and order supplies as needed.
Schedule appropriate number of staff needed for each function – maintaining cost control.
Ensure department maintains requirements for area sanitation.
Reports any equipment in need of repair to chef and the engineering department for service.
Oversee and assist in the production of food served at banquets, business conferences, meetings and social events.
Schedule staff according to daily and weekly requirements of the kitchen.
Ensure the food quality served at these functions.
Supervise and teach cooking procedures to staff.
Attend menu meetings and make recommendations.
Responsible for the sanitation of the area.
Ensure guest satisfaction through outstanding guest service.
Supervise staff including training, counseling and discipline.
Adheres to control procedure for food costs, labor costs and quality.
Perform all assigned side work to include replenishing/restocking work station with supplies.
Check station before, during and after shift for proper set-up and cleanliness.
Keep spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
"CLEAN AS YOU GO" -- Keep your work station neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.