Banquet Senior Chef de Cuisine

Scope of Position

The Banquet Sr. Chef De Cuisine supervises all phases of food production and service directly related to catering functions and group sales to ensure high quality standards and guest satisfaction. He/she is directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs. This is to be achieved through the delegation of work to all Associates and working with other Associates, Chef De Cuisine, Sous Chefs and Stewarding associates within the kitchens.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Ten years’ experience in quality food production and or Banquet Operations in a luxury hotel or Dining Hall.
• Five plus years Sous Chef experience in quantity food production banquet operation, in a luxury hotel or Dining hall
• Excellent culinary skills and knowledge of food productions techniques.
• Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests.
• Able to motivate and inspire team through leadership.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities

• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Assist Banquet Chef with all kitchen operations and preparation.
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule Associates, hold pre-shift meetings.
• Support, lead and motivate all subordinate sous chefs and cooks.
• Assist in recruiting, interviewing, and hiring associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train.
• Assure that all Associates have all food items prepared to proper specifications in a timely manner.
• Maintain refrigerators and kitchens in a clean, organized manner, with all food items labeled and dated to facilitate the high-volume production necessary to achieve company goals.
• Maintain an effective training program for all Associates to ensure productive use of time.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Develop new menus and stay up to date with current culinary trends.
• Develop, standardize, cost, and collaborate recipes into the outlets’ standard format binders.
• Supply own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
• Perform any other reasonable duties as required by management.

Skills and Abilities

• Able to communicate in the English language. Second language is a plus. 
• Able to work flexible schedules including holidays and weekends and able to perform multiple tasks.  
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Able to work with and understand financial information and data, and basic arithmetic functions.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Able to work in a fast-paced environment.
• Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects and push carts weighing up to 200 pounds.
• Requires standing/walking/reaching and bending throughout shift.