Banquet Chef

Join the Hilton Naples team today!

NOW HIRING:

• BANQUET CHEF

Provide a broad spectrum of culinary, food marketing, and business management regarding proper kitchen operation, quality assurance, menu development, purchasing, and sanitation.

ESSENTIAL FUNCTIONS:

• Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
• Monitor staff performance, product quality and production flow; foster improvement where necessary; monitor menu recipe specifications
• Responsible for the training of the culinary, food production and presentation, inventory and product cost and quality control.
• Participate in the development of new educational programs for culinary management and staff.
• Manage the menu cost structure, recipe specifications, payroll, and inventory. • Responsible for food safety and sanitation standards and keeping track of the HACCP food safety data sheets.
• Oversee dishwashers and utility workers; help maintain strong communication between culinary management and staff, motivation and team building.
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all employees are required to fully comply with Hotel rules and regulations for the safe and efficient operation of hotel facilities.
• Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS:

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.
• Dine at local restaurants to observe the latest trends in food presentation and pricing.
• Report any equipment in need of repair to Engineering for service.
• Perform other duties as requested, such as V.I.P. parties and staff meetings, and supervision.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

• The individual must possess the following knowledge, skilIs and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
• Extensive knowledge of menu development, insight to marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 lbs. on a regular basis.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings and maintain communication lines amongst the line staff.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

QUALIFICATION STANDARDS:

• Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities.
• High School education required.
• Minimum of two to four years of Culinary schooling.
• Must have prior experience in banquets with knowledge of international and domestic dishes.
• All employees must maintain a neat, clean, and well groomed appearance (specific standards available).
• Additional language ability preferred.

Key skills we are looking for:

• Detail oriented
• Organized
• Willing to learn
• A Self-starter
• Passionate about making great food & growing.
• Ability to work well under pressure
• A team-oriented mentality
• A commitment to creating quality dishes for our guests
• Previous experience in a high-volume, full service restaurant kitchen is nice, but not required

If you want to learn create culinary experiences as well as working alongside an experienced leadership team, we would love to speak with you.

We offer extremely competitive pay in a team-oriented environment where you will have opportunities to grow!

Equal Opportunity Employer