Banquet Chef

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

Oversees all aspects of Banquet food preparation, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is ready to be served to the guest at the appropriate time.

Essential Functions and Responsibilities

Oversees preparation and production of all hot food items Supervises Banquet/Cafeteria personnel and Saucier Supervises/set up and organization of work area with all necessary supplies and equipment Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used Supervises/preparation and storage of raw food products prior to final assembly of hot food items Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items Assists Banquet/Cafeteria personnel with completion of all duties as needed Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines Adheres to established portion control guidelines, minimizes waste Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service Ensures that a quality product is prepared and served in a timely manner Ensures that all Governmental Food Sanitation Standards are followed at all times Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations Notifies Engineering of any equipment malfunction or safety hazard immediately Provides Steward with timely notification of need for clean dishes, pots, pans etc. Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends BEO meetings Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards Other duties as assigned

Supportive Functions and Responsibilities

Promotes and applies teamwork skill at all times Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy Is polite, friendly, and helpful to all guests, management and fellow employees Attends all appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Complies with hotel standards, policies and rules Remains current with hotel information and changes Complies with hotel uniform and grooming standards Decisiveness Agility in multitasking Ability to make decisions on imperfect information

Qualifications

Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of Food Service Sanitation Standards Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds Outstanding management, organizational, communication and leadership skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays

Education: 

High school degree required. College degree preferred

Experience: 

5 to 6 years experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant

Licenses or Certificates: 

ACT certification as “Sous” Chef or culinary degree from recognized culinary institute and equivalent experience

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