Banquet Chef (Newly Renovated Embassy Suites Brier Creek- Raleigh, NC)

POSITION SUMMARY

The Banquet Chefs primary responsibilities are:
Assist Executive Chef with food purchasing, production, food handling and inventory management
according to Health Department and hotel standards.
Production of menu and Banquet Event Order items to exceed quality and timeless standards of the
hotel and guest expectations, meet labor and product cost guidelines of the hotel.
Actively monitor food production quality, consistency and timeliness of food for restaurant, room
service, lobby bar operations; maintain efficient use of labor hours.
Adhere to Human Resource hiring and management/leadership policies. Exceed expectations for
kitchen and storage area cleanliness, responding to guest needs; ensure safety and security of the
facility, maintain inventory and cost controls; select, train maintain and manage a motivated and
skilled work force. Help promote a friendly atmosphere of superior guest service and product quality
and demonstrates exemplary performance as a model for the team to follow.
Interact with hotel clients to build loyalty, confidence in our services and future revenue opportunities.
Thorough knowledge of all menus in service, and the ability to translate operational needs and BEOs
into cost effective purchasing. Assist in planning and maintaining inventories, food in process and
prep lists.
Anticipate weekly and daily operational needs, prepare and organize the culinary team in order to
meet those needs and exceed guest and client expectations.
Based on guest feedback and personal expertise, as well as available product to be used, suggest
menu specials, Chefs Choice menu options, production techniques.
In the Executive Chefs absence, communicate with supervisors and other departments to effectively
coordinate and synchronize product delivery, service and recovery.
Assume a leadership role in kitchen operations. The Banquet Chef will possess good communication
skills, be responsive to guest/client needs, maintain uniform and behavior standards, and keep work
areas (hallways, coolers, equipment, all visible guest areas and service areas) in an organized, clean,
neat, visually appealing condition. The Banquet Chef is knowledgeable in sanitation needs, local
health department regulations and is SERV Safe certified. The Banquet Chef will ensure that all work
is conducted in a safe manner and respectful of all team members and the hotel; they may be asked
to assist in other areas of hotel operations, food and beverage or other area(s) as needed.
The Banquet Chef will assist the Executive Chef in coaching culinary team members and conducting
huddles so that the skill sets of the team as a whole are continually improved. The Banquet Chef
will work in concert with other department managers.
Metrics will include Health Department Inspections, SALT, QA, re-booking and referral opportunities,
feedback from guests, clients and other hotel departments; recognition from other team members and
departments.

The Banquet Chef understands that he/she is a part of a larger food and beverage department, and
their work is a reflection not only of the department but the entire hotel team. Demonstrate and model
a professional and properly uniformed appearance throughout the department; demonstrate personal
integrity and exemplify high standard of behavior.

ESSENTIAL JOB FUNCTIONS

1. Extend necessary services to partner hotels when necessary.
2. Stay current on hotel and brand standards, implement procedures and inspections and insure
correct execution.
3. Read and understand BEOs in detail; plan purchasing, receiving and prep accordingly while
assisting in organizing and scheduling staff to perform the necessary tasks to fulfill the BEO.
4. Coordinate with service team to insure visually appealing and safe food presentations.
5. Monitor timeliness of food and beverage service as specified by BEO, following health and
hotel standards, ensuring 100% readiness and a minimum of 15 minutes prior to event start
time.
6. Demonstrate thorough knowledge of culinary techniques and hotel standards so that all food
preparations are visually appealing, balanced in flavor and texture, and exceed guest / client
expectations while being delivered in a timely and cost-effective manner.
7. Demonstrate attentiveness and responsiveness to guests needs, ensures follow-through and
completion.
8. Demonstrate excellent guest and team member relations at all times, with all departments.
9. Understand safe handling of food and beverage, heat sources and other service equipment.
Work with F&B staff to recover unused or unserved foods.
10. Complete all necessary pre and post event tasks.
11. Ensures safe and correct storage of equipment. Maintain cleanliness of kitchen and storage
facilities and equipment.
12. Is able to meet flexible scheduled hours as required to serve guests/clients. Exemplify a sense
of responsibility, leadership, appearance and demeanor.
13. Report any maintenance needs to ensure that our facilities, furnishings and equipment are
maintained in like new condition.
14. Empowers hotel staff to deliver great guest service by encouraging responsiveness to needs.
15. Meets or exceeds hotel guest satisfaction measures.
16. Ensures department procedures, standards and services contribute to the delivery of
consistent high quality guest experience.
17. Seek opportunities to exceed guest and team members expectations.
18. Maintains guest service as a driving philosophy of the hotel.
19. Demonstrates a commitment to guest service by responding promptly to guest
needs with an interest and concern in satisfying every guest.
20. Ensures hotel staff, including all new hires know all components of guest service guarantee
and are trained to meet service standards.
21. Helps to develop management talent by acting as a mentor for direct reports.
22. Assists in on-going safety training to minimize injuries and workers compensation claims.
23. Maintains a positive, cooperative work environment between staff and management.
24. Emphasizes training and development as a way of doing business to empower employees to
provide excellent guest service.
25. Orders and buys cleaning supplies, linens and chemicals at the best prices according to hotel
procedures, utilize purchase orders as specified.

26. Maintains inventory of supplies to maximize department efficiency and ensures staff follow
proper inventory/cost control procedures.
27. Understands Right to Know laws, which apply to housekeeping supplies and chemicals.
28. Recognizes and corrects conditions which may create security, fire or accident hazards.
29. Understands and implements hotel control systems.
30. Assumes the duties of Exec Chef in his/her absence
31. Certain uniform components are issued by the hotel; others are to be provided by the Culinary
Supervisor. Hotel issued items should be worn only during hotel shifts. The uniform should be
maintained as like new condition by the employee, following proper laundering and care
instructions. This is a critical component of portraying the professionalism that is required of all
hotel positions. For safety purposes, non-slip shoes are required.

ADDITIONAL RESPONSIBILITIES

Our hotels primary goal is to provide hospitality and exceed guest expectations for levels of service,
quality, consistency and attention to detail-all team members are evaluated against this standard. Be
aware of, act on and/or report any issue that affects safety of guests and team members.
Look for ways to continuously refine and improve our standards and ability as a team to exceed client
expectations-our ability to successfully compete for business and build loyalty depends on this
attribute. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled
shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

EDUCATION AND EXPERIENCE

High school diploma or General Education Degree (GED) is desired, but not essential.
Some formal culinary training or equivalent experience required.
Previous related experience- food service preparation, supervision, hospitality, banquet
service-strongly preferred.

KNOWLEDGE / SKILLS / ABILITIES

Work well with other team members and departments.
Read, write and perform mathematical computations such as adding and multiplying.
Effectively Communicate with hotel guests and clients using courtesy, tact and diplomacy;
coordinate well with culinary, sales and other departments.
Safely carry trays of food or beverages and transport carts or food cabinets.
Ability to remain calm and organized in times of multiple demands.
Give and follow directions accurately and efficiently.

PHYSICAL/MENTAL DEMANDS

1. While performing the duties of this job, the employee may be required to stand, walk, carry, talk,
listen, and coordinate with other team members. The employee may be required to be on his / her
feet for large portion of the day / shift. Duties may require that the employee stoop, kneel, or
crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and /
or move heavy objects including tables, carts / caddies and cases of food and beverage; must be
able to lift approximately 25 pounds overhead.
2. Handle chilled or hot items in the course of food & beverage service.
3. Carry food, ice, beverage, supplies, push carts of supplies, beverages.
4. Must be able to sustain focus and attentiveness for extended periods of time.
5. Must be able to plan several steps ahead, always being ready to move on to the next task within
each service or shift; keep written notes so that we do not lose any requests or essential
information.

Physical and Mental Demands and the Environmental Factors

Occasional (1 33% of the time)
Frequent (34 66% of the time)
Constant (67 100% of the time)

1. _C__ Requires bending or twisting
2. _F__ Requires walking and running
3. _F__ Requires kneeling, crouching, stooping or crawling
4. _C__ Requires repetitive movement
5. _C__ Requires standing
6. _C__ Requires using hands to handle, control, or feel objects, tools or controls
7. _O__ Requires working outside in all types of weather conditions
8. _C__ Subject to cuts, burns, and bruises

WORKING CONDITIONS

1. Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
2. Dining or event room environment.
3. Flexible schedule can vary from week to week; must be available to work on weekends and
holidays.

ACKNOWLEDGMENT

The Company has the right to amend its job descriptions with or without notice to employees
and the job description does not preclude the Company or a manager from requesting that
employees provide duties outside of those listed in the job description.