Banquet Chef

Company:TheWit Hotel
Employee Type:Full-Time
Location:,
Job Type:Hospitality, Hotel/Resort
Experience:Not specified
Date Posted:05/30/2017
We are looking for those who celebrate culture, humor, wit, thoughtful and attentive service and team orientation. Have a strong passion for excellence and guest service. Strive to continuously evolve and improve your performance in order to provide witty service for all guests each and every day.
Responsibilities will include:

Responsibilities include, but are never limited to: 1. Represent the hotel in a positive manner at all times. 2. Shows initiative and anticipates needs in job performance. 3. Demonstrates teamwork; is dependable and productive. 4. Able to find guest centric solutions. 5. Professionally deals with situations and people; having conflict solution skills. 6. Maintains a professional and stylish image at all times within the company appearance standards 7. Has knowledge of and assists in all emergency procedures as required. 8. Inspects work area, supervises workers to ensure compliance with occupational, health, and safety standards. 9. Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items, and labor. 10. Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account number of guest, marketing conditions, popularity of dishes, and execution of menus. 11. Estimating food consumption and assisting purchasing or requisitioning foods and supplies. 12. Supervising cooks and coordinating their assignments to ensure economical and timely food production and cleanliness of banquet kitchen. 13. Uses several different computer applications to communicate, generate information, analyze data, and place orders. 14. Track sales and costs. 15. Purchasing of foods and supplies. 16. Plan and execute all internal employee meals. 17. Tracking labor and scheduling. 18. Organizing BEO's. 19. Assists in insuring that entire banquet kitchen is maintained and cleaned. 20. Confirming all side duties are being followed and checking all work is completed daily and weekly. 21. Communicates with Banquet, Catering, Sales, Engineering, and F&B departments accordingly. 22. Checking all storage areas are maintained. 23. Confirming all equipment is maintained and functioning properly and when necessary takes appropriate action. 24. Devises special dishes and develops recipes and special menus for events. 25. Writes and costs out banquet menus. 26. Assists in food prep with team members. 27. Oversees and actively participates in activities within all BOH areas. 28. Assigning work tasks, coordinating and overseeing activities of kitchen and service team to ensure prompt and courteous service to guests. 29. Inspecting kitchen prep stations. 30. Demonstrating proper food handling and sanitation techniques. 31. Observing methods of food prep and cooking, sizes of portions, and garnishing of foods to ensure food is prepared and prescribed manner. Testing cooked foods by tasting and smelling. Insuring foods are stored and kept at proper holding temps through the use of thermometers. Addressing guest complaints concerning food. Confirming all food items leaving kitchen meet set standards. 32. Assists in the interviewing process and trains BOH. 33. Assists in tracking employee performance. 34. Creates and maintains schedule through ADP. 35. Assists in maintaining employee and office files. 36. Documents all incidents and accidents and follows appropriate procedure. 37. Other duties as assigned. ADDITIONAL QUALIFICATIONS: 1. Communicate in the primary language of the hotel. 2. Show off the proper uniform/dress at all times and be well groomed. 3. Be flexible since you are running a 24/7 hotel operation. 4. Highly organized and able to multi task. 5. Intermediate Excel Skills (Ability to write standard formulas and navigate complex spreadsheets.)