Head Banquet Chef

Running Y Properties•Klamath Falls, OR

About The Position

Our Head Banquet Chef will be responsible for planning, organizing, and directing the work of employees in the banquet kitchen. They will be responsible for overseeing the food preparation for all banquet and catering events and ensuring that the food produced is of the highest quality, while maintaining the lowest food cost possible. Will be responsible for developing new menu's as needed. General Responsibilities · Specifically, direct and oversee banquet culinary operations, to include, but not limited to, production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. · Create and implement new menus and individual menu items for outlets/clients based on current food trends and regional tastes · Interact with guests, clients, and members to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly · Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the preventative maintenance programs · Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards · Perform general management duties including, but not limited to, staff training, systems management, budget and forecasting, report generation, department management, meeting participation and facilitation · Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward · Place food and supply orders as directed · Receive product by verifying invoice and freshness of merchandise · Responsible for controlling costs of goods and labor based on budget predictions · Menu and recipe creation, development, design, and cost analysis · Implementation of SOP's for all food and Beverage outlets · Kitchen design and setup for all Food and Beverage venues · Kitchen design, development, and operation standards · Coordinate with other departments throughout the resort to maintain Food and Beverage quality and standards. · Manage staffing levels throughout shift · Perform additional responsibilities, although not detailed, as requested by Management

Requirements

Must be able to read and write to facilitate the communication process
8 years or more of progressive hotel Culinary experience within Banqutes. Seasonal experience is a plus
At least 4 years' experience in a senior role in a culinary environment
Proven leadership skills
Extremely well organized and excels at multi-tasking
Thrive under pressure
Must have excellent organizational, interpersonal and administrative skills
Have knowledge of service/food/beverage products in upscale dining operations
All employees must maintain a neat, clean and well-groomed appearance standard
Experience in executing consistent and high-quality menu items
High-level training and mentorship skills
Management level food safety
Must possess basic computer skills
First Aid/CPR
Must have the stamina to work long hours when required
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
Walking and standing are required most of the working day
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
Assists with hiring and training of all new employees.
Ability to work in a high-energy and demanding environment.
Food Handlers Card
OLCC Certification

Nice To Haves

Seasonal experience is a plus
Spanish speaking is a plus

Responsibilities

Planning, organizing, and directing the work of employees in the banquet kitchen
Overseeing the food preparation for all banquet and catering events
Ensuring that the food produced is of the highest quality, while maintaining the lowest food cost possible
Developing new menu's as needed
Direct and oversee banquet culinary operations, to include, but not limited to, production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets/clients based on current food trends and regional tastes
Interact with guests, clients, and members to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the preventative maintenance programs
Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards
Perform general management duties including, but not limited to, staff training, systems management, budget and forecasting, report generation, department management, meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Place food and supply orders as directed
Receive product by verifying invoice and freshness of merchandise
Responsible for controlling costs of goods and labor based on budget predictions
Menu and recipe creation, development, design, and cost analysis
Implementation of SOP's for all food and Beverage outlets
Kitchen design and setup for all Food and Beverage venues
Kitchen design, development, and operation standards
Coordinate with other departments throughout the resort to maintain Food and Beverage quality and standards.
Manage staffing levels throughout shift
Perform additional responsibilities, although not detailed, as requested by Management