Banquets Chef
About The Position
The Banqueting Chef is responsible for overseeing all of the kitchen operations in the restaurant outlet. This includes menu concepts, recipes, costs and production, training of personnel, management of the progressive disciplinary system, health and sanitation standards and preparation and presentation of food. Essential duties include, but are not limited to: Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations. Institutes cost control procedures and standards of performance. Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties. Develops and implements operating standards, requirements, and expectations, where necessary. Provides project leadership and project management as assigned. Interacts with guests as much as possible creating a memorable experience. Monitors on a daily basis all aspects of food service in assigned area to ensure quality, sanitary preparation and presentation. Schedules all kitchen employees in assigned area. Orders and supplies outlet as needed. Implements and adheres to all sanitation guidelines. Promotes positive guest relations; handles customer complaints. Promotes positive guest/employee relations at all times. Maintains a clean, safe, hazard-free work environment within area of responsibility. Must adhere to the Seminole Tribe's Policies and Procedures. Other duties as assigned.
Requirements
- Minimum of three (3) to five (5) years of culinary management experience in a high-volume kitchen required.
- Must be able to analyze Food and Beverage data and have proven ability to reduce food costs.
- Must possess strong leadership skills to coach, counsel, guide, train, and instruct assigned personnel in the proper performance of their duties.
- Must have strong administrative skills and computer skills.
- Must be able to demonstrate and deliver a high quality of product and a high level of service to our guests.
- Must have clear, effective, strong verbal and written communication skills.
- Can interface effectively with FOH staff to produce a positive guest experience.
Nice To Haves
- Culinary Arts degree preferred.
- Culinary experience in a casino, large hotel or resort preferred.
- Experience in a Steakhouse environment preferred.
Responsibilities
- Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations.
- Institutes cost control procedures and standards of performance.
- Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties.
- Develops and implements operating standards, requirements, and expectations, where necessary.
- Provides project leadership and project management as assigned.
- Interacts with guests as much as possible creating a memorable experience.
- Monitors on a daily basis all aspects of food service in assigned area to ensure quality, sanitary preparation and presentation.
- Schedules all kitchen employees in assigned area.
- Orders and supplies outlet as needed.
- Implements and adheres to all sanitation guidelines.
- Promotes positive guest relations; handles customer complaints.
- Promotes positive guest/employee relations at all times.
- Maintains a clean, safe, hazard-free work environment within area of responsibility.
- Must adhere to the Seminole Tribe's Policies and Procedures.
- Other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
501-1,000 employees
