This position supervises the culinary team members of Elizabeth’s and the Banquet and Catering division. Championing strict culinary standards and processes and ensuring the prevalence of the WaterStreet culture is a critical component to the Banquets and Catering Chef role.

Responsibilities include but are not limited to:
General:
• Managing core menu offerings and assisting with the development of LTO’s.
• Creating and developing custom menus in conjunction with the Banquet and Catering staff for all special events.
• Responsible for the creation, updating, and refining of recipe systems especially prep recipes and spec book/service recipes.
• Managing all vendors and products allowed in the kitchens.

Human Resources:
• Responsible for recruiting and selecting of top talent
• Responsible for the training, developing, coaching, counseling and disciplining of all culinary personnel.

Operational:
• Creation of long term and short-term culinary strategy through regular strategic planning sessions with the Executive Chef.
• Ensure a safe working environment to reduce the risk of accidents.
• Manages shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Financial:
• Direct responsibility for achieving financial goals set on a yearly basis.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply and labor costs.
• Establishes controls to minimize food and supply waste and theft.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety:
• Enforces sanitary practices for food handling, general cleanliness and maintenance of the kitchens.
• Safeguards all food preparation team members by implementing training to increase their knowledge about safety, sanitation and accident prevention.
• Must maintain ServSafe certification.

This position reports directly to the Executive Chef of WaterStreet, LTD. with the goal to accomplish the vision for the Culinary Division of the company.

• Has thorough understanding of all policies, procedures, and operating standards.
• Responsible for promoting our company culture, core values, and disciplines and setting the standard for the operation through leadership by example.
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensures a harassment free environment for all team members and managers.
• Maintains professional restaurant and team member image, including restaurant cleanliness, proper uniform, and appearance standards.
• Ensures security of the restaurant and its contents.
• Creates a positive and supportive environment that fosters teamwork.
• Completes all job duties assigned by Executive Chef.
• Is able to lift and carry 30-50 pounds several times per shift.
• Has sufficient mobility to move and/or operate in work area.
• Is able to stand and exert well-paced mobility for periods up to 4 hours at a time.
• Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages.
• Extreme environmental demands on restaurant employees are few. The majority of work takes place indoors, in climate-controlled areas. At times restaurant areas can become quite warm.
• The only chemicals involved are those for cleaning. Training is given for their appropriate use.
• Required minimum of 10 years’ experience in a kitchen management role or equivalent knowledge.
• Must have managed a minimum of 15 employees.
• Four-year Degree in Culinary Arts or equivalent knowledge.
• Extensive knowledge of all food safety systems.
• Demonstrated abilities to manage a staff of personnel.
• Excellent guest service skills.
• Complete understanding of cost control systems and proper implementation systems.