Restaurant/Banquet Chef

Hilton Garden Inn - Cedar Rapids (HGI) Job Description for:

Banquet Chef

Title: Banquet Chef

FLSA Status: Hourly

Reports to: Food & Beverage Manager (directly) & General Manager (indirectly)

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.

LANGUAGE SKILLS

Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

MATHEMATICAL SKILLS

Ability to read, write and recognize numbers, comprehend signs and symbols; cash handling skills required; basic math skills required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must always follow proper safety precautions to avoid injuries. Walking and standing are required throughout the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically self-demonstrate cooking techniques, i.e., cutting, preparing, plate presentation, safety, and sanitation practices. Must be able to bend, stoop, squat and lift up to 40 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, fellow associates, and supervisors.

WORKING CONDITIONS

The job is performed in a food & beverage setting within a hotel. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. The work can be fast paced to meet constant deadlines and noisy. Work physically near others, wear uniforms such as aprons and gloves, exposed to hazardous conditions that produce cuts or minor burns, and often exposed to hot and cold temperatures, such as ovens and retrieving food from freezers. All employees must always follow proper safety precautions to avoid injuries.

SAFETY REQUIREMENTS

Must be aware and conform to all safety requirements when in the building, operating motor vehicles, performing work with, near or around any/all equipment including sharp knives as well as while cleaning/sanitizing such equipment.