Trump Hotel Collection - Doral, FL

posted about 1 month ago

Full-time - Mid Level
Doral, FL
Accommodation

About the position

The position involves coordinating, planning, and supervising the production, plating, and presentation of food at all banquet events in a cost-effective and safe manner to meet or exceed guest expectations and attract future business. The individual is responsible for the daily production of all banquet food, assists in the creation and recommendation of menu changes, and implements procedural and production changes as needed. The role also includes assisting the Banquet Chef as required.

Responsibilities

  • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage.
  • Manage Banquet event orders.
  • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.
  • Conduct monthly meetings, trainings, and safety checks in the department, and document accordingly.
  • Develop new menu concepts and prepare, test, and cost out new menu items.
  • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
  • Inspect the cleanliness of the line floor and kitchen stations; maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
  • Review the upcoming days' menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
  • Ensure that the kitchen is prepared for the upcoming days' work and that all equipment is in proper operational condition.
  • Assist sales, catering, and banquet staffs with banquets, parties, and other special events.
  • Assist in cooking and food preparation as required.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Attend and participate in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings.

Requirements

  • High School graduate or equivalent required.
  • At least 2 year college (associate) degree preferred or one to two years of post-high school education preferred.
  • Three years or more of experience in a culinary/management position.
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