Job description
BANQUET CHEF
SUMMARY
Oversees all culinary aspects of banquet and catering functions in conjunction with the executive chef.
RESPONSIBILITIES
- Plan and oversee day-to-day banquet culinary operations and give direction to associates
- Create and implement menu selections for special banquet themes and events
- Ensure the consistency in the preparation of all food items according to hotel recipes and standards
- Follow all safety and sanitation policies
- Contribute to maximizing the overall departmental profit
- Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing,
operation/payroll/food costs, sanitation, and cleanliness and hygiene
- Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting
coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward
- Participate in the development of the kitchen’s business strategies
- Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly
- Manage time effectively and efficiently
- Establish and maintain effective employee relations and interdepartmental working relationship
- Additional duties as assigned
COMPETENCIES
- Independence
- Stress Management
- Adaptability
- Creativity
- Analysis Skills
- Oral Communication
- Inspiring Followership
- Energy
- Passion
- Ambition
SKILLS
- Knowledge of culinary skills and operation
- Computer literate
- Interpersonal and problem solving abilities
- Ability to work cohesively as part of a team
- Written and oral communication skills
- Ability to train culinary staff
EDUCATION/EXPERIENCE
- 1-2 years as a Sous Chef
- College degree or equivalent degree from a recognized culinary institute preferred
- Previous hospitality experience required
WORKING CONDITIONS
- Ability to lift and carry up to 50 pounds
- Must be able to lift frequently loads up to 30 pounds
- Must be able to stand or sit for long periods of time
- Constant walking throughout shift
- Must be able to talk, hear, and taste
Job Type: Full-time
Pay: $55,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
Pay rate:
- Yearly pay
Weekly day range:
- Weekend availability
Work setting:
- Hotel
Ability to commute/relocate:
- Louisville, KY 40202: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary experience: 1 year (Required)
- Leadership: 2 years (Required)
Work Location: One location
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