Restaurant/Banquet Chef - Hilton Garden Inn, Cedar Rapids

SUMMARY

The Banquet Chef is responsible for providing a pleasurable experience for guests attending events in the banquet space by preparing high quality food. This includes managing all aspects of food preparation and production in an environment that meets sanitation guidelines. Their duties can range from assisting with banquet menu development, to preparing the banquet meal, and creating food displays. The Banquet Chef will also be responsible for ensuring AM/PM cooks have the proper scheduling, training, level of cleanliness, and responsible for other kitchen duties as needed.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Prepares and serves banquet meals by reviewing recipes, assembling, combining, and cooking ingredients for groups of 5 to 300 guests while maintaining a sanitary kitchen.
• Manage food quantities and plating requirements for all banquet functions.
• Attend banquet event order meetings with the sales department to review upcoming events.
• Attention to the detail and presentation of each event.
• Executes cold food production in accordance with standards of plating guide specifications by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Executes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Cools and stores leftovers according to established standards.
• Coordinates daily food supply inventory for banquets and works with F&B Manager on food orders to control product inventory and control costs.
• Contributes to daily, holiday, and theme menus in collaboration with the F&B Manager and Sales Team.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as required.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in the use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, or projects designed to improve quality of service and employee productivity.
• Must be able to handle a crisis in a calm, effective manner. This includes upset guests, fire, tornado, armed robbery and assault, bomb threats, food borne illness claims, and accidents.
• Wears proper uniform at all times and is warm, welcoming and genuine.
• Step in for other staff as directed/needed or other duties as assigned.
• Attend staff meetings as required.
• All other duties assigned by Management.

HGI POLICIES

Responsible for following all HGI policies and procedures as set forth in the HGI handbook and property specific guidelines/standards. These policies include dress code, safety, and performance standards. Employees must also maintain a professional image and report to work as scheduled.

JOB REQUIREMENTS

• Hold self and others to high ethical standards.
• Performs work well with speed, accuracy, and attention to detail.
• Ability to work well in stressful, high-pressure situations.
• Ability to maintain confidentiality of guest information.
• Customer-Service Centric.
• Demonstrated strategic thinking skills.
• Excellent oral and written communication skills.
• Can work well unsupervised but also within a team.
• High energy personality.
• Strong interpersonal and communication skills to develop and enhance business relationships.
• Warm, friendly, and service-oriented philosophy.
• High degree of flexibility and tolerance for change.
• Computer literate.
• Excellent organizational, problem-solving skills, and follow-through skills.
• Ability to carry out multi-task projects.
• Ability to work well with diverse groups or individuals.
• Regular and consistent attendance.
• Willing and able to work evenings, weekends, and holidays; available for flexible scheduling to meet the needs of the department.
• Knowledge of federal, state, and local laws, ordinances, and regulations and HGI policy regarding food preparation, handling, and serving.
• Must have or be able to obtain food preparation/sanitation certification or equivalent as required by HGI brand, county, and state.

EDUCATION and/or EXPERIENCE

• High School Diploma or GED
• Current SERVSAFE certification or ability to successfully complete a food safety/sanitation course within 90 days of hire.
• Current food handler's card and other certification as required by federal/state/local law.
• Familiar with point-of-sale computers and software.
• Comfortable using a computer for basic office work, communication, research, and calendar.