Culinary Event Manager

2 weeks ago


Dubuque, Iowa, United States Access Dubuque Full time

Culinary Event Manager

Company: Access Dubuque

Job Overview

Purpose and Performance Goals: Collaborates with the Executive Chef and Sous Chef to meet financial targets for the Culinary Division. Oversees all aspects of banquet food preparation, including staffing, menu development, and inventory management.

Essential Duties and Responsibilities:

  • Ensures high standards of food quality and consistency in banquet service.
  • Partners with the Executive Chef to analyze financial outcomes and budget planning.
  • Prepares supply requisitions for food and materials necessary for production.
  • Monitors production workflow and implements adjustments to maintain cost and quality controls.
  • Guarantees compliance with health regulations regarding food receiving, storage, and rotation.
  • Creates and updates banquet menu specifications, recipes, and production forecasts.
  • Conducts inspections of kitchen equipment to ensure cleanliness and functionality, reporting any maintenance needs.
  • Visually assesses banquet food presentation for color and overall appeal.
  • Responsible for the recruitment, training, and performance management of kitchen staff.
  • Facilitates effective orientation and ongoing training programs for new employees.
  • Forecasts business volume and adjusts staffing and resource allocation accordingly.
  • Implements and maintains exceptional service standards to enhance guest satisfaction.
  • Communicates updates on policies and procedures to the culinary team.
  • Leads departmental meetings with staff.
  • Demonstrates flexibility in taking on new tasks as assigned by management.
  • Adheres to safe work practices in all job functions.
  • Participates in staff meetings.

Supervisory Responsibilities:

Oversees team members in accordance with company policies and applicable laws, including hiring, training, and performance evaluations.

Qualifications:

To excel in this role, candidates must meet the following requirements:

  • Culinary Certificate from an accredited institution or equivalent experience.
  • Proven experience in event management and team leadership.

Education and Experience:

High school diploma or GED is required. A minimum of two years in customer service and administrative roles is preferred. Proficiency in software applications such as Microsoft Excel, Word, and PowerPoint is advantageous.

Language Skills:

Strong verbal communication skills are essential for effective interaction with guests, team members, and corporate contacts. Proficient literacy is required for document creation and correspondence.

Mathematical Skills:

Ability to perform basic calculations and apply fundamental arithmetic operations.

Reasoning Ability:

Capable of analyzing routine data to make informed decisions regarding culinary and supervisory processes.

Certificates, Licenses, Registrations:

Food Sanitation Training certification is required.

Hours:

Due to the nature of the hospitality industry, employees may be required to work flexible shifts, including weekends and holidays, as well as potential overtime.


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