Banquet Chef

JOB SUMMARY

The overall objective and purpose of the Banquet Chef position is to oversee the daily operations of the banquet culinary department under the direction of the Executive Chef. This includes monitoring the banquet culinary operation while maintaining profitability and quality control. They are to provide inspiring and Strategic leadership while directing the activities of the banquet department in support of the mission, core values, standards and goals established by the Company.

CORE RESPONSIBILITIES

Primary areas of responsibility include, but are not limited to the following:

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Assist the Executive Chef in developing banquet menus, recipes cards and specifications according to the Kessler SOPs.
• Set Standards and methods for portion control for each dish on the banquet menu, with the perceived value factor in mind.
• Ensures all banquet recipes are followed exactly and consistently.
• Assumes responsibility for banquet kitchen in absence of Executive Chef.
• Monitors inventory on a daily basis to ensure proper levels and quality
• Manage food and labor costs within budgeted guidelines.
• Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies.
• Assist with organizing banquet kitchen meetings at least once a month.
• Participates in Grand Performer performance appraisals and progressive discipline as required.
• Assist Executive Chef with developing and coaching staff.
• Participates and attends manager meetings and all other mandatory meetings.
• Maintains the banquet kitchen cleanliness and organization standards.
• Completes daily walkthroughs of banquet kitchen area.
• Assist the Executive Chef in tracking food costs and completing monthly inventory.

MINIMUM QUALIFICATIONS

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry – required
• 2+ years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – required or attained within 30 days

SUPERVISORY RESPONSIBILITIES

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Banquet Sous Chef
• Banquet Culinary Supervisor
• Banquet Cooks
• Cafe Attendants (if applicable)