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Banquet Chef Manager

2 months ago

Tampa, Florida, United States Seminole Gaming Full time
Job Summary

The Banqueting Chef is a key member of our culinary team, responsible for overseeing all kitchen operations in our restaurant outlet. This includes menu development, recipe creation, cost control, and food production, as well as training and managing personnel.

Key Responsibilities
  • Leadership and Management
    • Directly communicate with supervisors, sous chefs, and line employees on a daily basis regarding needs, requirements, and expectations.
    • Institute cost control procedures and standards of performance.
    • Counsel, guide, train, and instruct assigned personnel in the proper performance of their duties.
  • Menu Development and Food Production
    • Develop and implement operating standards, requirements, and expectations, where necessary.
    • Provide project leadership and project management as assigned.
    • Interact with guests as much as possible creating a memorable experience.
  • Quality Control and Sanitation
    • Monitor on a daily basis all aspects of food service in assigned area to ensure quality, sanitary preparation, and presentation.
    • Implement and adhere to all sanitation guidelines.
  • Administrative and Operational Tasks
    • Schedule all kitchen employees in assigned area.
    • Order and supply outlet as needed.
    • Promote positive guest relations; handle customer complaints.
    • Promote positive guest/employee relations at all times.
  • Compliance and Regulatory Requirements
    • Maintain a clean, safe, hazard-free work environment within area of responsibility.
    • Must adhere to the Seminole Tribe's Policies and Procedures.
Requirements
  • Minimum of three (3) to five (5) years of culinary management experience in a high-volume kitchen required.
  • Culinary Arts degree preferred.
  • Culinary experience in a casino, large hotel, or resort preferred.
  • Experience in a Steakhouse environment preferred.
  • Must be able to analyze Food and Beverage data and have proven ability to reduce food costs.
  • Must possess strong leadership skills to coach, counsel, guide, train, and instruct assigned personnel in the proper performance of their duties.
  • Must have strong administrative skills and computer skills.
  • Must be able to demonstrate and deliver a high quality of product and a high level of service to our guests.
  • Must have clear, effective, strong verbal and written communication skills.
  • Can interface effectively with FOH staff to produce a positive guest experience.