Banquet Chef

Inn at Laurel Point; Victoria; On-site; CAD 50,000 - 70,000; Full time

Job summary

A prestigious hotel in Victoria is seeking an experienced Banquet Chef to manage banquet kitchen operations. You will provide leadership to the culinary team, develop innovative menus, and ensure exceptional guest experiences. The ideal candidate possesses Red Seal Certification, strong managerial skills, and at least 5 years of experience. Flexibility for shift work and commitment to the hotel's core values are essential.

Qualifications

• Minimum of 5 years overseeing multiple outlets.
• Proven leadership and managerial skills.
• Must have valid Food Safe Certification.

Responsibilities

• Manage, plan and supervise banquet kitchen operations.
• Develop and implement annual and custom menus.
• Ensure adherence to Health and Safety Policies.

Skills

Leadership

Creativity

Teamwork

Education

Red Seal Certification or equivalent

Tools

Windows XP

MS Office

Excel

Outlook

Job description

Overview

The Banquet Chef is responsible for overseeing the daily operations of Banquet offerings. The Banquet Chef works with and under the direction of the Head Chef and assists in the supervision of the kitchen in the absence of the Head Chef.

Responsibilities

• Manage, plan and supervise the daily operation of the banquet kitchen and support in other areas as needed
• Provide leadership through ongoing training, development, performance evaluations and direct supervision of culinary team
• Work alongside the banquet culinary team to prepare for and execute events
• Develop, cost and implement annual menus as well as custom menus as requested
• Assist in achieving financial and operational targets both food cost and labour cost control
• Work with the Culinary leadership team to develop and monitor food standards
• Manage weekly schedules and labour costs, by ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support when needed
• Ensure performance management of culinary colleagues is conducted in a timely and consistent manner
• Review Banquet Event Orders and attend the weekly BEO Meeting
• Plan and work closely with Sales and Events to ensure our events exceed the guests’ expectations while keeping food costs in line
• Attend pre conference meetings and scheduled food and beverage meetings
• Work together with the Head Chef and other leaders in maintaining proper inventory controls for food, supplies and equipment
• Conducts ordering for the kitchen in the absence of or at the request of the Head Chef
• Work closely and effectively communicate with Banquet leaders, and other departmental leaders, to ensure the smooth management of operations through preparation and follow-up
• Promote teamwork between the culinary team and the banquet department
• Communicate effectively with all colleagues and leaders
• Ensure all colleagues adhere to Inn at Laurel Point’s Health and Safety Policy and BC Food Safe Standards
• Support all Health, Safety & Wellness requirements and initiatives throughout the hotel
• Operate and maintain equipment in a safe manner
• Comply with all company policies and procedures as outlined
• Assist in conducting colleague meetings
• Develop kitchen colleagues to their fullest potential in a calm, compassionate and effective manner
• Any other duties deemed necessary to fulfill the role

Job Requirements

• Red Seal Certification or equivalent, with a minimum of 5 years as overseeing multiple outlets
• Proven leadership and managerial skills supporting an environment of colleague growth & development and interdepartmental teamwork
• Extremely creative and a demonstrated ability to energize a diverse team of culinary professionals
• Current on culinary trends and active in the furthering of his/her culinary development
• Must have valid Food Safe Certification
• First Aid Level 1, WHMIS and Food Safe Level 2 an asset
• Sound working knowledge of Windows XP, MS office, Excel, and Outlook
• Knowledge of all related kitchen positions
• Understanding of Front of the House operations and functions
• Must be able to lift 30lbs on a regular basis
• Flexible availability for shift work including early mornings and late nights
• Must be fully available to work weekdays, all weekends and all statutory holidays
• Understands the importance of creating a fun and rewarding work environment
• Must be able to embrace the 4 core values of the Inn at Laurel Point: Excellence, Respect, Curiosity and Stewardship

Reports To: Head Chef

Closing Date: Please submit your application as soon as possible as applications are reviewed daily