Production Cook - Banquet

JOB SUMMARY: The Banquet Production Cook is responsible for assisting the Sous Chef/ Banquet Chef and Executive Chef in kitchen operations. They will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels,  the Banquet Production Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience. Overseeing and planning food preparation in a kitchen.  They are also responsible for supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. JOB RESPONSIBILITIES: Coordinate, plan, and oversee the safe production, preparation and presentation of food for exceptional guest experience and increased flow through. Complete daily market lists to ensure quality food ordering while maintaining budgeted costs Interact closely with the Catering department to assist in function menu coordination and meet with clients as required Work with the Executive Chef to improve processes that increase safety and optimize profitability. Lead a diverse team by modeling the way, by empowering, and coaching throughout the employment lifecycle. Balance operational, administrative and colleague needs Follow kitchen policies, procedures and service standards Ensure labor and food costs fall within budget and kitchen equipment functions properly for associate safety and increased productivity. Develop, mentor, coach staff on an ongoing basis Working closely and cohesively with the front of the house Managing food cost Recipe development Assist Sous Chef/ Executive Sous Chef with departmental payroll, scheduling and administration Other duties as assigned SKILLS AND EDUCATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required High volume fine dining restaurant experience Extensive knowledge of wine, spirits and full-service alcohol serving facility Outstanding management, organization, communication and leadership skills Minimum 4 years’ experience in a luxury hotel or related field Must be proficient in both a la carte and production cooking Must be innovative, detail oriented and quality conscious Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment Exhibit good working knowledge of meeting or exceeding budgeting labor cost Strong attention to detail Ability to maintain sanitation procedures and organization of work area adhering to all OSHA and local health department regulations Computer knowledge using hospitality and restaurant software and MS Office QUALIFICATION: Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salary : $22 - $24