The posting
Division: Management & Non-Union (MAN010) Band 3 MKR Banquets Chef Primary Responsibilities: Supervise all banquet food planning and production. Ensure efficient service and maintain high quality of product. Understand the financial obligations of the banquet operations. Essential Duties:
Responsible for the review of food and labor cost for each function. Assist Executive Chef/Executive Sous Chef in establishing and implementing cost control procedures, including the writing and updating of banquet function buffet and pleated recipe costing cards. Has full knowledge of banquet and outlet menus. Attend weekly banquet event meeting to review upcoming banquet events. Anticipate and prepare for unexpected changes in menu or head count. Oversee banquet food requisitioning, proper storage and handling procedures, and rotation of stock; work with Purchasing team to ensure proper par levels to maintain available inventory and food cost. Consult with kitchen or other department personnel to ensue the criteria for the banquet event is met. Responsible for the quality of the food prepared; safely transporting the food to the banquet site. Ensure that the food is set and served on item; monitor buffet to adequately refill buffet items; respond and cater to guests’ special requests and dietary needs both prior and during functions. Inspect equipment and work with Stewarding and Engineering to ensure all banquet equipment is maintained and in good repair. Ensure all reach-ins area locked and all food items properly stored. Responsible for ensuring sanitation and safety standards are met for food storage. Train, counsel, evaluate and discipline employees. Ensure safety procedures and practices are followed. May relieve other sous chefs as needed in outlets. Perform other related duties as assigned or required. Update kitchen manuals of banquet recipes and of menu item photos whenever changes are made. Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive, with focuses on both on and off property event opportunities. Respond to and resolve concerns brought up by clients or employees.
Other Duties:
Attend resort manager’s receptions and managerial meetings. Oversee buffet set-up at banquets. Oversee menu, quality and cost control of Cafeteria offerings and supervise those employees involved.
Working Conditions:
Majority of shift is spent in the kitchen and meeting spaces (internal and external) Must be able to go in and out of refrigerators or freezers. Must be able to work at a hot stove, grill, steamer, oven, etc. Must be able to cope with the noise in the kitchen; loud voices, pots/pans, dishes, machines operating.
Work Hours:
Must be able to work the schedule determined by the Chef based on the functions. Must be able to work long and irregular hours. Must be able to work in excess of 50 hours per week.
Equipment Use:
Ability to use kitchen tools efficiently and safely; knife, peeler, can openers, etc. Ability to operate kitchen equipment efficiently and safely; grills, stove, oven, steamers, meat slicer or grinder. Ability to use the telephone. Ability to use the computer, calculator, photocopiers, and facsimile machines.
Mental and Physical Demands:
Ability to prioritize and organize workload to ensure deadlines is met. Able to manage stressful and challenging situations. Able to multitask to oversee the operation of the kitchen and the service of the food. Must be able to lift and carry produce, products, etc. weighing up to 50 lbs.
Communication Demands:
Must be able to verbally communicate to direct kitchen staff. Ability to write recipes, standards of operations, requisitions. Ability to communicate over the phone.
Minimum Qualification Requirements:
3 years related work experience Food Safety Certificate Dept. of Health TB Clearance.
