The Room Chef is in charge of banquet food preparation and all other related duties as assigned.
Ensure the accurate and timely preparation and delivery of all banquet food items.
Work directly with the Director to develop and coordinate all banquet food products.
Oversee the entire banquet kitchen staff including duties such as hiring, training, leading, motivating, scheduling, evaluating, coaching, and disciplining employees.
Ensure quality and excellent service is maintained in all kitchen areas with in-depth focus in the banquet department.
Menu planning, menu engineering, cost analysis, operational evaluations and execution of company directives.
Other job related duties as assigned and instructed by management.
Previous kitchen management experience is required.
Strong attention to detail.
Ability to engage in multiple projects at a time, following timelines and quality expectations.
Conflict resolution and problem solving skills with both guests and employees.