Senior Banquet Chef

Description

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus purchasing scheduling food preparation and plating for catering events. The individual is responsible for delivering a consistent high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Leading Banquet Culinary Teams

Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example.

Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of employees.

Supervises banquet kitchen shift operations.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are Met for Banquet Events

Estimates daily Banquet Event Order production needs.

Coordinates banquet production and plating with the Executive Chef Sous Chef and Banquet Maitred.

Recognizes superior quality products presentations and flavor.

Plans and manages food quantities and plating requirements for all banquet functions.

Maintains food preparation handling and correct storage standards.

Ensures compliance with all Food & Beverage policies standards and procedures.

Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.

Develops banquet seasonal and specialty menus for catering customers.

Knows and implements brands Safety Standards.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Strives to improve service performance.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Maintaining Culinary Goals Associated with Banquet Events

Sets and supports achievement of goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Supports procedures for food & beverage portion and waste controls.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Identifies the educational needs of others developing formal educational or training programs or classes and teaching or instructing others.

Participates in employee progress discipline procedures.

Participates in training staff on menu items including ingredients preparation methods and unique tastes.

Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends daily Banquet Event meetings to review culinary requirements.

Attends and participates in all pertinent meetings.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Required Experience :

Senior IC

Key Skills

Culinary Experience,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Catering,Taleo,Food Industry,Cooking,Heavy Lifting,Sanitation,Knife Skills,Banquet Experience

Employment Type : Full-Time

Experience : years

Vacancy : 1