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Executive Banquet Chef

2 months ago


Los Angeles, California, United States Langham Hotels International Limited Full time
Job Summary

**Key Responsibilities:**

  • Develop and maintain strong relationships with cross-functional teams to ensure seamless event execution.
  • Collaborate with meeting planners and event coordinators to craft customized menus that meet client expectations.
  • Direct and train a team of banquet staff, providing guidance and feedback to ensure exceptional service.
  • Maintain a clean, organized, and sanitary work environment, adhering to all health and safety regulations.
  • Stay up-to-date on departmental and hotel policies, ensuring compliance and adherence to standards.
  • Establish daily priorities, assigning tasks and responsibilities to staff members to ensure efficient execution.
  • Review and update banquet function sheets, ensuring accuracy and attention to detail.
  • Communicate effectively with staff, management, and clients to ensure seamless event execution.
  • Conduct physical inventory of food items, reviewing market lists and requisitioning supplies as needed.
  • Meet with the Executive Steward to discuss equipment needs, cleaning schedules, and health and safety protocols.
  • Ensure staff are punctual and adhere to hotel policies, documenting any absences or tardiness.
  • Inspect staff grooming and attire, addressing any deficiencies.
  • Verify that all opening duties are completed to standard, ensuring a smooth start to the day.
  • Maintain a well-stocked kitchen, ensuring staff have the necessary tools, supplies, and equipment to meet business demands.
  • Ensure staff adhere to state sanitation and health regulations, as well as hotel requirements.
  • Minimize waste and maintain controls to achieve forecasted food and labor costs.
  • Interview and hire new personnel, adhering to hotel policies and standards.
  • Prepare weekly work schedules for kitchen staff, adjusting as needed to meet business demands.
Requirements
  • Ability to work in a fast-paced environment, standing for long periods and lifting up to 80 pounds.
  • Capacity to prioritize, organize, and delegate tasks effectively.
  • Strong leadership skills, with the ability to direct staff and provide feedback.
  • Excellent problem-solving skills, with the ability to analyze and resolve issues.
  • Knowledge of food cost controls and culinary operations.
  • Culinary college degree preferred.
  • Previous experience in a similar role at a five-star hotel or restaurant.
  • ServSafe Manager Certification required.