Banquets Chef (Salary)

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.