MK Banquets Chef (TEMP)

Mauna Kea Resorts•Waimea, HI

9d•Onsite

About The Position

The MK Banquets Chef is responsible for supervising all banquet food planning and production, ensuring efficient service and maintaining high quality of product. This role requires understanding the financial obligations of banquet operations and assisting the Executive Chef/Executive Sous Chef in cost control procedures. The Chef will manage banquet menus, attend event meetings, anticipate changes, oversee food requisitioning and storage, and ensure the quality and safe transport of food to banquet sites. They will also inspect equipment, train staff, and contribute to menu recommendations to increase sales and profits. Other duties include attending resort receptions, overseeing buffet setups, and managing cafeteria offerings.

Requirements

3 years related work experience
Food Safety Certificate
Dept. of Health TB Clearance

Responsibilities

Supervise all banquet food planning and production.
Ensure efficient service and maintain high quality of product.
Understand the financial obligations of the banquet operations.
Review food and labor cost for each function.
Assist Executive Chef/Executive Sous Chef in establishing and implementing cost control procedures.
Maintain full knowledge of banquet and outlet menus.
Attend weekly banquet event meetings to review upcoming banquet events.
Anticipate and prepare for unexpected changes in menu or head count.
Oversee banquet food requisitioning, proper storage and handling procedures, and rotation of stock.
Work with Purchasing team to ensure proper par levels to maintain available inventory and food cost.
Consult with kitchen or other department personnel to ensure the criteria for the banquet event is met.
Responsible for the quality of the food prepared; safely transporting the food to the banquet site.
Ensure that the food is set and served on item; monitor buffet to adequately refill buffet items; respond and cater to guests’ special requests and dietary needs both prior and during functions.
Inspect equipment and work with Stewarding and Engineering to ensure all banquet equipment is maintained and in good repair.
Ensure all reach-ins area locked and all food items properly stored.
Responsible for ensuring sanitation and safety standards are met for food storage.
Train, counsel, evaluate and discipline employees.
Ensure safety procedures and practices are followed.
May relieve other sous chefs as needed in outlets.
Perform other related duties as assigned or required.
Update kitchen manuals of banquet recipes and of menu item photos whenever changes are made.
Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive, with focuses on both on and off property event opportunities.
Respond to and resolve concerns brought up by clients or employees.
Attend resort manager’s receptions and managerial meetings.
Oversee buffet set-up at banquets.
Oversee menu, quality and cost control of Cafeteria offerings and supervise those employees involved.