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Banquet Chef

2 months ago

Charleston, West Virginia, United States Dewberry Charleston Full time
About The Dewberry Charleston

We are a luxury hotel located in the heart of downtown Charleston, offering a world-class experience to our discerning guests. Our team is passionate about delivering a flawless experience, and we are committed to exceeding expectations.

Job Summary

We are seeking a highly motivated and detail-oriented Banquet Chef to join our culinary team. The ideal candidate will have experience in high-volume banquet production and be able to lead a team to deliver exceptional results.

Responsibilities
  • Plan and execute multiple banquet functions, including corporate, social, and large parties
  • Review Banquet Event Orders (BEOs) daily and brief the banquet kitchen staff on current and upcoming functions
  • Lead a team of banquet kitchen staff to ensure quality and consistency of food preparation
  • Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions
  • Coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chefs, and Banquet Captain
  • Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
  • Effectively communicate with staff to provide clear direction and ensure a positive atmosphere
  • Take physical inventory of specified food items for daily inventory and assist in determining minimum and maximum stocks of all food, cooking supplies, and equipment
  • Assist in developing new banquet menu development and execution
  • Maintain inventory control procedures and ensure the banquet kitchen is prepared for the following day's work
  • Responsible for conducting frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies
  • Ensure that each banquet kitchen work area is stocked with specific tools, supplies, and equipment to meet the hotel's operating and business demand
  • Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted
  • Review sales and food costs to ensure that the banquet kitchen is meeting budgeted costs
  • Serve as a role model to all Culinary staff and ensure and maintain the productivity level of all banquet cooks and supporting staff members
  • Assist with banquet menu planning and food purchasing
  • Participate in banquet kitchen employees' progress and discipline procedures
  • Plan and manage food quantities and plating requirements for all banquet functions
  • Assist as needed in the interviewing and hiring of team members with appropriate skills
  • Identify the developmental needs of kitchen staff and provide coaching and mentoring to improve their knowledge or skills
  • Capable of performing all banquet kitchen employees' duties in their absence
  • Able to perform other duties as assigned by management
Requirements
  • Culinary/Hospitality degree or certificate preferred
  • Minimum of 3 years' experience in a luxury catering and/or banquet high-volume production setting
  • 1 to 2 years in a similar managerial role
  • ServSafe Manager certified
  • Displays leadership in hospitality, exemplifying excellent customer service
  • Creates a positive atmosphere for both employees and guests
  • Possesses an eye for detail and creativity
  • Able to demonstrate excellent written and verbal communication in English
  • Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook, as well as other Hotel operating software
  • Must be able to reach, bend, stoop, and frequently lift up to 40 pounds
  • Must be able to continuously walk or work in a standing position for extended periods of time
  • Availability to work nights, weekends, and holidays