Supports and assists the Executive Chef and Executive Sous Chef in achieving financial objectives for the Culinary Department. Responsible for all facets of banquet food production including staffing, menu, planning, and requisitioning.
Pay Range: $70,000 - $75,000 annually.
Staff meal provided twice a day.
Essential Duties: Maintains quality of food product and ensures consistency in banquet food delivery and standards. Works with Executive Chef on the analysis of financial results and budgeting. Prepares requisitions for supplies and food items for production. Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality. Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers in the kitchen and service stations. Writes, maintains and updates all banquet menu specifications, recipes and pictures and production forecasts. Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair. Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Cooks and Stewards Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Communicates any changes or new policies and procedures to the department. Conducts staff meetings with subordinates. Regular and reliable attendance. Incorporates safe work practices in job performance.Education/Experience:
Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience. Experience in managing events and personnel.
Physical Demands:
Frequently stands; walks; uses hands; talks or hears; taste or smells. Regularly reaches with hands and arms. Occasionally sits; climbs or balances; stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds and occasionally lifts more than 100 pounds.
Benefits:
Medical Plans Prescription Plan Critical Illness Insurance Accident Injury Insurance Hospital Care Insurance Dental Insurance Vision Insurance Wellness Support Health Savings Account Flexible Spending Accounts Basic Life and AD&D Insurance Voluntary Short-Term Disability Insurance Identity Theft Insurance Employee Assistance & Wellness Support Program 401(k) Pet Insurance Legal Services Holiday Pay