Banquet Chef - Full-time / Part-time

Great Opportunity to bring your culinary skills to our area Hotel!

This position of Banquet Chef means you’ll be tempting the palettes of Banquet guests with your attention to detail in presentation, quality, and safe serving temperatures while supervising the banquet kitchen staff.

As a Banquet Chef, we’ll have some key responsibilities that we’ll seek you to oversee functions of the kitchen such as:

Presentation, and quality of food; training, and development of associates; financial status and pleasing guests by producing the best food with the culinary skills.

RESPONSIBILITIES: Completely direct the operational efforts and strategies of the kitchen as it relates to banquets.

Supervises the entire banquet kitchen staff and to provide supervisory assistance to associates.

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including proper seasoning, food production techniques, plate presentation, display work, cleaning and sanitation and all other areas that associates need to learn and grow in their position.

Assist in the following: Writing schedules, evaluating Associates, and direction of all kitchen personnel.

Keeps open verbal and written communication between the management and associates.

Provides associates with the tools and equipment they need to do their jobs.

Takes immediate action on problems that are encountered in the kitchen or restaurant.

Participates in monthly department meetings, weekly staff meetings, weekly food and beverage meetings, and monthly kitchen inventory.

Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.

Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.

Knowledgeable and practices food and liquor federal, state, and local laws and regulations.

Manages approved budget and operates both established guidelines in regard to costs, expenses, sales, and profit for food and beverage departments.

Develops, institutes, and maintains control and procedure to ensure sameness.

Maintains all use records, daily position checklists, steak charts, roast meat charts, recipe cards, etc., at all times.

Prepares recipe cards and picture presentation of all menu banquet items.

Ensures payroll hours are submitted to the Accounting Department on a timely basis.

Assures that sufficient supplies of necessary service equipment are available and maintained at all times.

Ensures proper staffing for adequate coverage without man-hours being wasted.

Physically tastes each prepared food item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality, consistency, and ensures proper seasoning.

Ensures that approved recipes are followed at all times without deviation.

Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.

Communicates any problem areas with recommended alternatives to the Sous Chef, and Executive Chef / Food and Beverage Director for discussion and possible solution.
Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment.

Ensures that prescribed cleaning schedules are followed and maintained at all times.
Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. This includes following all budget procedures.

Understands budget applications and conforms to the budget requirements.

React to problem areas where budget discrepancies exist.

Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.

Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction.

Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused on the job at hand.

Evaluates staff performance on a 90 day, and 6 month basis.

Ensures payroll hours are submitted to the Accounting/HR Department in a timely manner.

Conducts his/her self to reflect the high standards of professionalism within the Concord Hospitality organization.

Provides for a safe work environment by following all safety and security procedures and rules.

Memorize food recipes and food preparation instructions.

All other tasks assigned administrative and reasonable job duties assigned.

No matter what position you are in, there are a few things that are critical to success while working with Concord Hospitality – making sure you have a safe work environment, following company policies and procedures, ensuring your uniform and personal appearance are clean and professional, maintaining confidentiality, complying with quality assurance standards, and protecting company assets. You will be on your feet and moving around (stand, sit, or walk for an extended period of time) and taking a hands-on approach to your work (move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance). Doing all these things well (and other things that come your way) is the foundation of the job. Ultimately, the real hallmark is driving a best-in-class guest experience, inspiring guests and associates alike.

We have a highly competitive benefits package and salary for this opportunity.

We are an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.