Job Description
Scope of Position The Executive Banquet Chef supervises all phases of food production and service directly related to catering functions, restaurants, 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 within the kitchens. Position Requirements Professional demeanor appropriate for a luxury environment. Six to seven years’ experience in quality food production, in a luxury hotel or freestanding restaurant. Three plus years Sous Chef experience in quantity food production, in a luxury hotel or freestanding restaurant. 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 Executive Sous 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 i