Banquet Executive Chef

Westgate Resorts•Las Vegas, NV

16d

About The Position

The Banquet Executive Chef plans, produces, and executes banquet food operations at scale while maintaining luxury-level quality and strict cost control. The role oversees banquet kitchens, staff, and event execution, including food service for banquets, business conferences, meetings, and social events. The chef assigns and supervises staff, trains employees, manages food quality, sanitation, inventory, ordering, and scheduling, and supports guest satisfaction through outstanding service.

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 or periods of heavy hotel activity.
Ability to make decisions based on experience and judgment and adapt procedures to unusual situations.
Effective verbal and written communication skills, including the 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.
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 exercise initiative and good judgment when handling multiple problems.
Good working knowledge of accepted sanitation standards.
Ability to maintain attendance in accordance with standards and maintain a neat, clean, and well-groomed appearance.
Ability to perform considerable physical activity continuously throughout the shift.

Responsibilities

Assign specific duties to banquet staff to support efficient kitchen operations.
Train and supervise kitchen staff in menu preparation and cooking procedures.
Ensure proper receiving, storage, temperature setting, and rotation of food products.
Follow controls for food cost, labor cost, and quality.
Provide guest satisfaction through outstanding guest service and resolve complaints or complications.
Write recipes, maintain inventory, and order supplies as needed.
Schedule staff according to event, daily, and weekly kitchen requirements while controlling labor costs.
Ensure sanitation requirements are maintained and oversee cleaning of the work area.
Report equipment requiring repair to the chef and engineering department.
Oversee and assist with food production for banquets, conferences, meetings, and social events; ensure food quality at these functions.
Attend menu meetings and make recommendations.
Assign and instruct subordinates, observe performance, encourage improvement, monitor workload, and adjust staffing as needed.
Supervise staff, including training, counseling, and discipline.
Perform assigned side work, replenish and restock workstations, and check stations for setup and cleanliness before, during, and after shifts.
Minimize spoilage and waste through appropriate ordering, product use, and inventory rotation.
Directly participate with staff to complete job assignments and exercise judgment and control over staff performance.
Maintain a neat and orderly workstation and perform general cleaning tasks using standard hotel cleaning products.
Communicate with supervisors throughout the shift and provide clear direction to staff.