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Banquet Chef

4 months ago

Scottsdale, United States The Scott Resort & Spa Full time

Summary of Position:

Train, supervise and work with our banquet culinary associates in order to prepare, cook and present our banquet food according to resort standards. Aid in creating quality food products for all aspects of banquet facilities to meet high standards of quality and drive guest satisfaction. Presence at Banquet Event Order meetings, creation of custom menus as needed, and full knowledge of BEO’s.  Coach and mentor banquet culinary associates. Develop positive and productive relationships with service staff with a focus on ongoing training and fostering a team environment. Responsible for daily payroll reporting and assisting with management of banquet kitchen financials in accordance with monthly budgets. Will maintain direct and frequent contact and communication with the Executive Chef and Chef de Cuisine to support overall property culinary success.

Essential Functions:

•Audit food storeroom items to maintain consistent quality of products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness of banquet kitchen and related areas.

•Assist with the hiring, training, leadership, and scheduling of banquet culinary associates, and participate in the activities of chefs, cooks, and stewards. Maintain controls in accordance with productivity standards, cost controls and forecast needs.

•Monitor staff performance, product quality and production flow. Analyze feedback from clients and take action to implement improvement when needed. Maintain a working rapport with all resort staff for efficient operation and service to clients.

•Assist in creating and implementing new menus for all aspects of banquets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.

•Review all event orders and create product requisitions taking into account variables such as waste, size of function, demographic of event, cost, and inventory.

Qualifications:

Education: High School Diploma or equivalent preferred. Graduation from an accredited culinary school preferred

Experience: Two (2) years as Banquet Chef or Sous Chef in high-volume, luxury hotel environment, preferred

Certificates or Licenses: Valid Maricopa County Food Handlers Card

Knowledge, Skills, and Abilities:

•Ability to perform duties within extreme temperature ranges for long period of time.

•Ability to work on slippery and wet surfaces for a continuous length of time. 

•Ability to read, write, and speak English to comprehend and communicate job functions.

•Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.

•Ability to meet deadlines and follow up effectively on assignments. 

•Extensive knowledge of creative menu development, insight to marketing, cost, and wage control.

•Thorough knowledge of food products, standard recipes, and proper preparation to include various ethnic cuisines and “fusion” cooking.

•Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

•Additional language ability a plus (Spanish preferred).

•Appropriate finger/hand dexterity in order to operate food machinery effectively.

•Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule, with or without reasonable accommodations. 

•Ability to supervise a large number of staff and accomplish goals on a timely basis.

•Ability to conduct meetings, menu briefings and maintain effective communication lines between line staff, reporting supervisors, peers, Chef de Cuisine and Executive Chef.

•Ability to stand, walk, and/or sit continuously to perform essential functions for an extended length of time.

•Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy. Collect accurate information to resolve conflicts and use approved managing techniques. 

•Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture, and presentation, and observe preparation.

•Artistic ability to create theme menus.

Personal Characteristics:

•Behaves ethically and honestly

•Communicates effectively: Speaks, listens, and engages in a clear, thorough, and timely manner; able to effectively read and write using the English language

•Professional Appearance: Exhibits an appearance appropriate for a four-diamond resort (specific grooming standards are available for review)

•Abides by and leads through our company Pillars: Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, and Conscientious

Working Conditions:

•Attendance as scheduled is a critical element in all positions at The Scott Resort & Spa.

The Scott Resort & Spa’s leaders and associates believe each guest should be treated with respect and professionalism. We create heartfelt experiences of genuine hospitality, enticing our guests to return again and again. In order to be successful at The Scott, associates must share both our Purpose (Making space for genuine hospitality) & Pillars (Hands On & Heartfelt, Sincere & Focused, Collaborative & Curious, Conscientious). This includes possessing and demonstrating a high level of courtesy and respect for both internal and external guests. Our forward thinking, fun, friendly, engaging, and enthusiastic associates treat every guest as if they were our only guest. A true customer focus is essential to success with our property.

Source: Hospitality Online