Chef de Cuisine - Banquets

Sunseeker Resort Charlotte Harbor is currently searching for a Chef de Cuisine - Banquets!

Surrounded by stunning waterfront venues and state-of-the-art event spaces, you make every element of an event shine. With a technologically advanced kitchen at your fingertips, filled with equipment only chef’s dream about, allow your talents to showcase your skills in over 65,000 square feet of flexible event space. Help create magic for guest groups of all sizes, detail and create customized menus that celebrate the local food culture, stunning décor and entertainment. Join our team and help bring the vision to life!

The Banquet Chef is responsible for managing a specific kitchen department that specializes in savory “restaurant quality” food executed in a banquet environment. The Banquet Chef works with, and reports directly to, the Resort Executive Chef and Executive Sous Chefs to create, implement and maintain the highest quality standards. The ideal candidate will accomplish their tasks by monitoring and ensuring successful daily function within their department, while providing support and guidance to the entire culinary team, ending in a positive guest experience at the resort. 

All duties are performed in accordance with department and Sunseeker Resorts policies, practices, and procedures. 

Job Duties

• Create menus based on seasonality, staying current on trending food products and presentation, and then execute them flawlessly.
• Able to read and comprehend weekly Banquet Event Orders (BEO) and prepare food orders based on BEO.
• Maintain a quality standard as set by the hotel brand for large groups and events
• Lead and coach the team towards achieving exceptional guest service and team member satisfaction results
• Monitor food production, ordering, cost, and quality and consistency daily
• Participate in marketing events directly related to their specific department
• Manage hourly and salaried kitchen employees through scheduling, payroll, training, coaching, evaluating, counseling, and hiring
• Provide support on alleged group or event related food complaints.
• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff, as well as being the ambassador to other divisions within the hotel.
• Exercise discretion and independent judgment when evaluating new programs, new services, and new ideas
• Stay abreast of property goals to create support and present departmental goals to executive leadership 
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing, and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction 
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Foster a management team that possesses and delivers on key strategies of guest service, team member relations, team cooperation, financial responsibility and asset management
• Ensure all accounting, payroll and team member relations matters are handled in compliance with company policy
• Perform other functions as needed

Minimum Requirements

Combination of Education and Experience will be considered.  Sunseeker Resorts performs criminal background checks on all candidates. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts uses E-Verify to confirm the eligibility of all newly hired employees to work in the United States. For more details on E-Verify visit e-verify.gov.

• Bachelor’s degree preferred in culinary arts, management or a combination of related experience and education
• Minimum of five (5) years’ work experience in a management position in a high-volume sports banquet or catering atmosphere.
• ServSafe manager certification or other food handler manager certification by a state recognized agency
• Experience in food safety audits in restaurants or retail foodservice operations
• Ability to create menus, train team members, maintain quality of product and team member morale

Other Minimum Requirements

• Strong advanced culinary knowledge and skills, ability to teach others.
• Full understanding of foodservice operations from farm to fork.
• Strong organizational ability required.
• Ability to plan and execute multiple banquet events at the same time.
• Ability to cater events as small as 10 people or as large as 3,000 people daily.
• Must have charisma and strong customer service skills for this role.
• Proven experience in a management role showing natural progression.
• Ability to anticipate the needs of coworkers, supervisors, subordinates, and guests.
• Strong attention to detail is critical to success in this role.
• Ability to read, write, and cost recipes then execute upon them consistently.
• Basic menu engineering knowledge required.
• Full understanding of all cooking techniques, procedures, skills, and competencies.
• Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy, FIFO, as well as health department standards.
• Full understanding of meat/seafood fabrication.
• Able to direct and execute all standard operating procedures within the department.
• Works proactively and displays a full understanding of health and safety guidelines.
• Advanced knowledge of menu analysis and food cost control.
• Ability to work varied shifts, including weekends and holidays
• Working knowledge of Microsoft Office
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Strong leadership abilities, sound judgment, superior problem solving and decision-making skills
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor