Banquet Chef

3 weeks ago

Savannah, United States MECCA Hospitality Recruitment Full time

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.


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.


KNOWLEDGE, SKILLS, & ABILITIES:

TO PERFORM THIS ROLE SUCCESSFULLY, AN INDIVIDUAL MUST HAVE EXPERIENCE

ACHIEVING DESIRED RESULT(S) IN THEIR AREAS OF RESPONSIBILITY. THE REQUIREMENTS LISTED BELOW ARE:


  • REPRESENTATIVE OF OBSERVABLE BEHAVIORS AND ESSENTIAL KNOWLEDGE, SKILL, AND ABILITIES REQUIRED OF A SUCCESSFUL INCUMBENT.
  • STRATEGIC BUSINESS LEADER - WORKS STRATEGICALLY TO DEVISE PLANS IN ALIGNMENT WITH ORGANIZATIONAL GOALS.
  • CULTIVATES ENGAGEMENT - BUILDS LOYALTY TO THE COMPANY AND NOT TO THEMSELVES. PROVEN ABILITY TO HOST/FACILITATE EFFECTIVE MEETINGS, MOTIVATE TEAMS TO
  • PRODUCE
  • RESULTS WITH TIGHT TIMEFRAMES WHILE SIMULTANEOUSLY MANAGING SEVERAL PROJECTS.
  • GENERATES ALIGNMENT - ENSURES PROPER TIME AND EFFORT IS SPENT TO BUILD HIGH LEVEL PERFORMANCE AND CONSISTENCY THROUGHOUT COLLECTION.
  • LEADS WITH COURAGE - PROVIDES A CULTURE OF ACCOUNTABILITY.
  • EXECUTION OF PLANS - UTILIZES OUR SYSTEMS, TOOLS AND RESOURCES TO ACCOMPLISH RESULTS AND ACHIEVE GOALS
  • ADVANCED LEVEL OF WRITTEN, VERBAL, AND INTERPERSONAL COMMUNICATION SKILLS. ABILITY TO IMPLEMENT AND UPHOLD SERVICE STANDARDS
  • EFFECTIVELY MOTIVATE ASSOCIATES AND MAINTAIN A COHESIVE TEAM
  • ABILITY TO PRIORITIZE AND ORGANIZE WORK ASSIGNMENTS
  • ABILITY TO WORK WELL IN STRESSFUL, HIGH-PRESSURE SITUATIONS
  • ABILITY TO WORK WITH AND UNDERSTAND FINANCIAL INFORMATION, DATA AND BASIC ARITHMETIC FUNCTIONS
  • ABILITY TO MAINTAIN AND BUILD RELATIONSHIPS WITH EXISTING AND POTENTIAL CLIENTS AS WELL AS INDUSTRY CONTACTS
  • ABILITY TO PREPARE WIDE RANGE OF CULINARY OFFERINGS


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 AND LEADERSHIP RESPONSIBILITIES INCLUDE ACHIEVING RESULTS THROUGH PROVIDING DIRECTION AND ACCOUNTABILITY OF THE FOLLOWING GRAND PERFORMERS WITHIN THE CULTURE AND POLICIES ESTABLISHED BY THE COMPANY.

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