Executive Banquet Chef-261 EX

General Duties:

• Supervises banquet kitchen shift operations.

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

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

• Follows proper handling and right temperature of all food products.

• Manages food quantities and plating requirements for all banquet functions.

• Recognizes superior quality products, presentations and flavor.

• Maintains food preparation handling and correct storage standards.

• Communications production needs to key personnel.

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

• Estimates daily Banquet Event Order production needs and directs production by using daily production sheets that are posted for staff.

• Empowers associates to provide excellent customer service.

• Ensures associates are cross-trained to support successful daily operations.

Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that quality, food presentation and sanitation standards are maintained at a superior level on a daily basis.

• Review the daily banquet activities; check the following:

• B.E.O. function sheets

• Forecasted covers for Banquet

• Hotel F&B activities

• Purchases

• Daily B.E.O. meeting

• Appointments

• V.I.P.'s/special guests

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

• Establish the day's priorities and assign production and prep task to staff to execute.

• Review daily events and offer feedback to Executive Chef and Banquet Manager.

• Review daily function sheets and make note of any changes; post function sheets and prep list for the next 7 days. Must ensure that all culinary managers have all BEO changes on their boards.

• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

• Take physical inventory of specified food items for daily inventory.

• Place all food orders as it relates to banquets.

• Ensure that all products are received and stored correctly; communicate needs with Purchasing and ensure quality of products received.

• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

• Ensure that staff report to work as scheduled; document any late or absent employees.

• Coordinate breaks for staff.

• Inspect grooming and uniform of staff; rectify any deficiencies.

• Check and ensure that all opening and closing duties are completed to standard.

• Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

• Ensure that recipe cards, production schedule, plating guides and photographs are current in a banquet master book.

• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

• Work in any kitchen and or where needed as directed by the executive chef.

• Be aware of any shortages and make arrangements before the item runs out.

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive employee and guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

• Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.

• Conduct frequent walk through of Banquet kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

• Develop Banquet new menu items, test and write recipes.

• Ensure that all tastings have notes and photos. These must be placed on the company drive.

• Assist Catering department with developing special menus for functions; meet with clients as requested.

• Review sales and food cost daily; resolve any discrepancies with the Controller.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess food items are utilized efficiently.

• Monitor and ensure that all closing duties are completed to standard before staff sign out.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff; reevaluate positions in the kitchen and make changes wherever necessary.

• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

• Conduct scheduled performance appraisals.

• Document pertinent information in the log book and follow up on items notated during other shifts.

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

• All other duties as required or directed by the executive chef.