Banquet Chef

The YOTEL Washington DC Banquet Chef interacts with fellow chefs, managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the hotel’s guests are having an exemplary dining experience. Coordinates activities and training of Sous chefs, cooks, dishwashers and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

Essential Functions:

• Communicates effectively and genuinely with guests, team members and other departments.
• Maintains a friendly and caring demeanor at all times in a fast pace environment.
• Shows initiative and anticipates needs in job performance.
• Demonstrates team work; is dependable and productive.
• Able to find guest centric solutions.
• Professionally deals with situations and people, having conflict solution skills.
• Maintains a professional stylish image at all times within the company appearance standards.
• Has knowledge of and assist in all emergency procedures as required.
• Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards.
• Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):
  • Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus.
  • Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies.
  • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production.
• Uses several different computer applications to communicate, generate information, analyze data and place orders (including but not limited to):
  • Tracking sales and costs.
  • Purchasing of food and supplies.
  • Tracking labor and scheduling
• Assists in insuring that entire Kitchen is maintained and cleaned (including but not limited to):
  • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly
  • Communicating with the Maintenance Department
  • Checking all storage areas are maintained.
  • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action
• Devises special dishes and develops recipes and special menus.
• Oversees and actively participates in activities within all ‘back of the house’ areas (including but not limited to);
  • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
  • Inspecting kitchen preparation stations for proper set up, neatness and cleanliness.
  • Demonstrating proper food handling and sanitation techniques.
  • Observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Testing cooked foods by tasting and smelling those Insuring foods are stored and kept at proper holding temperatures, through the use of thermometers. Driving the Customer Relations Management system by insuring that all such orders are handled correctly. Addressing guest complaints concerning food. Confirming all food items leaving the kitchen meet set standards Expediting food service
• Oversees all banquet culinary functions;
  • Attend weekly BEO meetings
  • Prepare all meals as per the BEO for banquet functions
  • Work closely with the Banquet Leadership on way to improve meals, timing etc.
  • Work closely with the Director of Conference Services on menus, pricing, timing etc..
  • Insures all staff completes all end of shift paperwork (including but not limited to):
  • Following set-up sheets
  • Completing breakdown/closing procedures
• Assists in interviewing process and trains all ‘back of the house’ staff (including but not limited to):
  • Insuring that all ‘back of the house’ staff completes necessary paperwork.
  • Training kitchen staff in proper service, and product knowledge.
• Assists in tracking employee performance (including but not limited to);
  • Performing reviews
  • Completing Corrective Communications
• Schedules work hours and keep time records of staff through the TimeSaver System.
• Attends staff meetings.
• Assists in the maintaining of employee and office files.
• Interacts on daily conference calls.
• Documents all Incidents and Accidents and follows appropriate procedure.
• Completes daily opening and closing paperwork
• Follows guidelines as outlined in the Company Handbook.

Non Essential Functions:

• Be involved in departmental meetings and committees.

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