Banquet Chef

Description

Job Summary: The role of Banquet Chef is responsible for the coordination of all banquet food at the designated location. The Banquet Chef is responsible for assisting in purchasing, reviewing, storing, issuance, preparation and presentation of fresh food that meets the needs of the banquet order. Additionally, the Banquet chef is expected to assist in the expedition of food during service.  

Job Responsibilities: 

• Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity 

• Accountable for guest satisfaction by ensuring St Joe club and Resorts food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing 

• Assist Kitchen in managing expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines 

• Assist in the management of controlling labor through scheduling, monitoring, and adjusting based on the department needs 

• Assist in the interviewing, hiring and development of all culinary employees 

• Assist in performance evaluations, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable 

• Assist in the training all employees to ensure that training goals are met and records are accurately maintained; analyze service quality issues and take necessary steps to improvement  

• Participate in innovation of cuisine to reflect industry trends and guests' palates 

• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery 

• Willing to assist in other departments when necessary or dictated be business levels, attend meetings as required and adhering to St Joe Club and Resorts Standard Operating Procedures   

• Provide feedback to leaders based on sales and guest preferences 

• Conducting routine safety/sanitation inspections of the operation to maintain St Joe Club and Resorts F&B standards while meeting or exceeding local, state, and federal health and safety regulations 

• Ensure proper labelling and dating as well as holding and rotating techniques for storage  

• Uphold appropriate departmental standards of quality/timing to the highest standard 

• Report all equipment problems and maintenance issues to supervisor 

• Attends all scheduled employee meetings and brings suggestions for improvement and solutions 

• Willing and timely execution of all other duties as delegated by leadership 

• All other duties as assigned  

Qualifications

Education and Experience: 

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests.  

• Ability to read, write, speak, understand, and communicate in basic English preferred  

• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant 

• Experience in a four or five 5-Star property desired   

• Excellent communication skills, both written and verbal 

• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook 

• Servsafe certification required 

Knowledge, Skills, & Abilities: 

• Detail-oriented and thorough.  

• Ability to remain discreet and respect the privacy of guests.  

• Ability to perform consistent work to the highest of standards.  

• Ability to interact with guests in a pleasant, friendly way  

• Knowledge of hospitality operations   

• Strong eye for details  

• Proficient knowledge of the culinary arts 

• Ability to operate Microsoft Office 

• Knowledge of local ingredients and flavor profiles 

• Ability to construct recipes within new trends 

• Ability to lead a team 

• Ability to solve problems independently  

• Knowledge of basic mathematical and accounting skills 

• Communication Proficiency 

• Commitment to Culinary and Hygiene Excellence 

• Resourcefulness 

• Problem solving 

• Stress Management 

• Restaurant kitchen Knowledge and experience  

• Ability to comprehend and meet the expectations of the Banquet Orders 

Physical Demands: 

• Ability to stand for long periods of time 

• Frequent bending, stopping, and kneeling 

• Occasional typing  

• Must be able to lift 30lbs 

• Frequent chopping, slicing, dicing, etc. 

Working Conditions: 

• Indoors 

• Exposure to high kitchen temperatures 

• Exposure to leaning products and chemicals (with proper PPE) 

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.  St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.