Banquet Chef - Full Service, Hilton Norfolk The Main

Overview:

Works with the banquet management team and associates, including the Catering Management, Purchasing, F&B Management, Banquet Management and reports to the Executive Chef. The Banquet Chef is a crucial team member who, as all associates, strives to continually improve guest and associate satisfaction while maintaining the operating budget.

Responsibilities:

1. -Understands the job responsibilities of the supervisor and hourly associates within the location.
3. -Understands and monitors the daily kitchen operation; ensures follow-through on kitchen policies and procedures; takes corrective action in any problem area.
4. -Understands and monitors the purchasing and receiving policies and procedures, takes corrective action in any problem area.
5. -Understands the methods for preparing menus for the banquet and restaurant locations, prepares them in a timely fashion; follows through with solutions to any problem area.
6. -Understands and monitors the opening and closing procedures for the kitchen locations; maintains the location within the sanitation guidelines; takes corrective action in any problem area.
7. -Understands and monitors the use of all equipment in the culinary locations; ensures that proper cleaning, maintenance, and storage procedures are followed; takes corrective action in any problem area.
8. -Monitors the food expenses; follows through with solutions to any problem area.
9. -Understands and monitors the labor and revenue budgets for the location; takes corrective action in any problem area.
10. -Understands and monitors the present fiscal year labor and revenue budgets; maintains budgets within guidelines; takes corrective action in any problem area.

1. -Oversees the production of the main kitchen area including: Banquets, off-site catering, Empyrean Club, Employee Dining Facility, and Restaurants
2. -Reviews banquet orders and upcoming menus
3. -Coordinates food orders with Executive Chef, Executive Sous Chef and Purchasing Manager
4. -Plans daily production
6. -Coordinates scheduling of production staff with the Executive Chef, Executive Sous Chef
8. -Collaborates with the Executive Chef, Executive Sous Chef in the development of customized catering offerings
9. Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise.
10. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained.
11. Interact with fellow associates in a courteous and professional manner. Possess full knowledge of all matters relating to proper cooking techniques to exceed guest expectations at all times.
12. Provide guest services in a highly professional manner exceeding guest expectations at all times.
13. Report unsafe work conditions/practices and safety/security violations in accordance with Company policy.
14. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience.
15. Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with Department S.O.P.’s and work practices.
16. Manage time and station productivity according to the volume of business in assigned stations.
17. Complete special projects with appropriate training as assigned by the chef.
18. Monitor all safety and quality control measures, ensuring safety, quality and portion controls.
19. Manage and assist in all inventories (bimonthly and monthly food inventories and quarterly smallwares)
20. Acknowledge, understand and comply with all Company/franchise policy, procedures and work practices.
21. Stay aware of Company/hotel/franchise information and changes.
22. Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions.
23. Must possess basic computer skills to include E-Mail, the Internet, Excel and Word.
24. Must possess strong meat and fish butchering skills.
25. Adhere to all S.O.P.’s and checklists regarding kitchen polices and procedures.
26. Ensure all stations are set-up to produce a quality product in a manner adhering to health department and company standards.
27. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor.
28. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained.

Qualifications:

Experience At least 5 years of experience working in a high volume and fast paced restaurant.

Experience Culinary education preferred

Skill Able to understand and apply basic mathematical skills (addition, subtraction, multiplication and division in all units of measure) in order to obtain correct dilution ratios, portion control etc.