Banquet Chef - The Little Nell

Job Description
Summary
The Banquet Chef is a leader and mentor to a staff of 10 cooks. They need to be organized, professional and able to execute multiple course tasting menus for up to 3 events simultaneously at a 5-star level. It is a very hands on working chef position.
The budgeted salary range for this position is $80,000-$90,000 plus commissions. Actual pay will be dependent on budget and experience, all of our salaried roles are eligible for bonus.
Job Posting Deadline
Applications for this position will be accepted until April 20, 2024.
Essential Job Functions
- Communicate and work in unison with Banquet manager, pastry chef and catering department to plan foodservice
- Lead the Culinary Banquet Team in all areas of menus and food related operations
- Provide opportunities for line staff to grow and learn
- Attend weekly TLN F&
B and BEO meetings
- Oversee requisition of kitchen management according to needs. Also responsible for staff coordination for banquets and live stations
- Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget
- Oversee final approval of weekly schedule for the banquet culinary department
- Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by Planning Committee
- Train and develop staff, including proper use of equipment
- Monitor punctuality, attendance, staff appearance, quality of uniforms and participates in food production
- Assure that all employees are screened properly, have received the hotel’s orientation program and are informed of rules and regulations
- Responsible for the safety of staff
- Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event
- Responsible for food inventories, food purchasing and product FIFO, storage cleanliness and organization with assistance from the Purchasing department
- Responsible for after function break down, dissemination and salvage of leftover foods
- Write and monitor daily production lists
- Review daily all change logs, event reports and update BEO’s accordingly, and ensure that other affected culinary departments are up to date
- Provide for total maintenance and sanitation in all food production and service areas
- Routinely check temperatures of food in all levels of service and areas of property
- Directly Responsible for all systems in TLN Banquet operations:
Ordering, Scheduling, Kronos payroll, Production and quality of product
- Control food and labor costs on a daily basis
- Oversee maintenance of equipment and sanitation in all food production and service areas
- Responsible for keeping the walk-ins, dry storage and loading dock areas clean and orderly
- Oversee maintenance of equipment and sanitation in all food production and service areas
- Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.