What are the responsibilities and job description for the Banquet Chef position at Water's Edge Resort and Spa?
Job Details
Description
Water’s Edge Resort and Spa, the leading resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and take the reins of our established Banquet kitchen operations. The Banquet Chef has the shared responsibility of ensuring that we exceed our guests’ dining expectations. This person will direct, oversee and cook in all aspects of our kitchen(s) hands on. The Banquet Chef collaborates in menu creations, team leadership, vendor relations.
Competitive compensation correlates to relevant experience. This position reports to the Executive Chef.
The following competencies / tasks are routinely expected but not limited to:
• Hire, supervise, educate, train, and develop team members within the banquet kitchen
• Work directly with Executive Chef, Food and Beverage Director, and Sales Managers to ensure organization of details for booked catering/banquet events by reviewing BEO’s
• Lead the team by consistently following/enforcing mandated food safety practices
• Anticipate workflow challenges and offer solutions
• Establish and maintain professional standards of conduct and appearance
• Possess strong interpersonal, written and oral communication skills
• Perform quality control on all food that leaves the banquet kitchen
• Plan and execute tastings as needed
• Work under pressure, consistently meets deadlines, due dates and service times
• Manages team members by treating them fairly, respectfully and by holding them accountable with corrective action according to company policy
• Ordering of products and supplies, monthly inventory, scheduling and payroll
• Manage department budgets, specifically relating to food cost
• Attends departmental meetings
• Establish recipes in detail including weights, measures and process
• Project event consumption by use of mathematics to ensure adequate preparation while controlling waste
• Partake in company initiatives regarding recycling and sustainability
• Assist in resort Food and Beverage operation as needed (Holiday Events, staff meals etc.)
• Maintains cleanliness of kitchens, storerooms, loading dock(s) and areas of responsibility
• Continuously stays interested in industry trends that move the company forward
Qualifications
- 2 continuous years of Banquet or Executive chef in F&B operations in excess of $3 mil revenue
- Minimum of 5 years of progressive culinary experience
- Fluency in English, written and verbal required- additional language skills advantageous
- Culinary degree preferred but not required
- Serve Safe Manager Certification required
- Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach, push, pull or lift up to 50 lbs continuous repetitive motions, works in hot, humid and noisy environment.
