Banquet Executive Chef

Westgate Resorts•Las Vegas, NV

17d•Onsite

About The Position

The Executive Banquet Chef plans, produces, and executes banquet food operations, often at a large scale, while maintaining luxury-level quality and strict cost control. The role oversees banquet kitchens, staff, and event execution, including food for banquets, business conferences, meetings, and social events. The chef assigns and supervises staff, supports guest satisfaction, and manages food quality, sanitation, inventory, ordering, and staffing in accordance with operational and cost-control requirements.

Requirements

Ability to remember, recite, and promote menu items and recipe specifications.
Ability to read, write, speak, and understand English for recipes, measurements, safety notices, instructions, documentation, requisitions, menus, and communication.
Ability to use math skills for recipes and measurements.
Ability to remain calm and alert during emergencies and periods of heavy hotel activity.
Ability to make decisions using experience and judgment, including adapting procedures to unusual situations.
Effective verbal and written communication skills and ability to relate to management, guests, and employees at all levels.
Ability to answer a multi-line telephone and provide information as needed.
Ability to work in hot, normal, and cold temperature ranges.
Sufficient manual dexterity to use knives and kitchen tools.
Ability to operate kitchen equipment, including slicers, ovens, broilers, grills, and deep fryers.
Ability to organize and prioritize work, work with minimal supervision and interruptions, and meet deadlines.
Ability to monitor workload, adjust staffing, and exercise judgment and control over staff performance.
Good working knowledge of accepted sanitation standards.
Ability to perform considerable physical activity continuously throughout the shift.
Ability to maintain attendance in accordance with standards and maintain a neat, clean, and well-groomed appearance.

Responsibilities

Assign specific duties to banquet staff to support efficient kitchen operations.
Train, supervise, teach, counsel, and discipline kitchen staff, and direct and participate in completing job assignments.
Ensure proper receiving, storage, temperature settings, and rotation of food products.
Follow procedures for controlling food costs, labor costs, and quality; minimize spoilage and waste through appropriate ordering, quantities, and inventory rotation.
Provide outstanding guest service and ensure guest satisfaction.
Write recipes, maintain inventory, and order supplies as needed.
Schedule staff according to daily and weekly kitchen requirements and individual functions, making staffing adjustments as needed while maintaining cost control.
Maintain sanitation requirements and cleanliness of the work area and stations.
Report equipment needing repair to the chef and engineering department.
Oversee and assist with food production for banquets, business conferences, meetings, and social events, ensuring food quality.
Attend menu meetings and make recommendations.
Perform assigned side work, replenish and restock workstations, and check station setup and cleanliness before, during, and after shifts.
Communicate with supervisors throughout the shift and provide clear direction to staff.
Handle guest complaints and complications by researching situations and identifying effective solutions.
Maintain attendance and a neat, clean, and well-groomed appearance.