Banquets Chef

Avion Hospitality Employee Services LLC•Tulsa, OK

2h•Onsite

About The Position

At the Hyatt Regency Tulsa, we continue to emphasize and maintain a positive culture surrounding our core values, focused on exceptional standards & experience for not only our guests, but for our employees first and foremost. We are looking for our next valued superstar to join our fun-loving, thriving team! We are looking for an experienced and creative Banquet Chef to lead the B&C culinary program. The Banquet Chef will play a key role in leading the Culinary Dept, including new and creative catering programs, seasonal operational creations, oversight of the banquet buffets, set ups, plated dinners, receptions and catering services - as well as assuring a top-quality B&C experience in our 42,000 square feet of event spaces. At the Hyatt Regency, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking. Our Banquet Chef is a leader of the Catering Culinary Department – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency Catering with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including not limited to restaurants, bars, banquets, and catering events, and in room dining. Catering – oversee and program catering set ups along with buffet displays, stations, hor'dourves, ballroom plated dinners, cocktail receptions and etc.

Requirements

3+ years of relevant experience in a hotel environment with independent Banquets
Proven track record achieving business results across multiple businesses
Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives
Excellent oral and written communication skills, including ability to communicate in English
Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization
"Win together" mentality
Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred
Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds
Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays
Always maintain a professional appearance and manner
Ability to be mobile for significant distances between and within property
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player
Working with Sales team/department on providing all guest needs and service
Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties
Prior experience working as a banquet chef, banquet sous chef, or in the hotel industry

Responsibilities

Oversight, hiring, training and performance management, purchasing and vendor relationships.
Empower banquet staff to provide unrivaled guest service, interact with guests to obtain feedback, manager service deliver from greeting to invitation to return.
Manage day-to-day operations, oversee financial aspects of banquets & catering, uphold standards, ensure compliance with all applicable laws and regulations, assist where needed on the floor.
Communicate with key partners & Department heads, act as liaison with other organizational leads, initiate and oversee cross-functional collaborations. Coordination with Director of Food & Beverage
Ability to delegate and manage tasks, assignments, and projects
Lead the planning and execution of a production, abide to the EO Resume (BEO)
Able to continually enhances the culinary experience of banquet or event guests
Review food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills
Assists the Executive Chef with banquet menu planning and food purchasing
Ensures compliance with all applicable laws and regulations
Communicate the kitchen needs with the purchasing and storeroom personnel
Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies
Maintains food preparation handling and correct storage standards
Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work
Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen
Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.
Accountable for all planed catering – prep and cook all catered events. Buffet, plated, reception, hor dourves and etc.
Inspect all catered events and work. Ensure all buffet are met with standards and expectations.
Create and execute an exciting catered program and effectively manage the events from start to finish.
Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff
Keep up to date with Critical Action Plan & Management Operating Plan
Abide by the AOR (Area of Responsibility)
Work with the Banquet Manager & the Banquets team
Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue
Plan the number of line cooks, culinary staff and other staff required as the banquet chef
Ensure that the documentation of the schedule and timelines are in place
Collaborate with the banquet Manager and brief them on the various meal courses
Negotiate with various vendors and train the banqueting staff to do the same
Adhere to local laws and regulations while executing the banquet manager responsibilities
Any other tasks or assignments assigned to you.