Banquet Chef

HVMG; Duluth (GA); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player in hospitality is looking for an energetic and motivated individual to join their team. This role involves overseeing culinary operations in a banquet kitchen, ensuring high standards of food quality and guest satisfaction. The ideal candidate will lead a dynamic team, manage inventory, and uphold safety protocols while fostering a positive work environment. With opportunities for career advancement and a supportive team culture, this position is perfect for someone passionate about the culinary arts and guest service. If you thrive in a fast-paced environment and are eager to grow your skills, this is the opportunity for you!

Benefits

Career Advancement Opportunities

Flexible Schedules

Earned Wages Paid Before Payday

Paid Time Off (PTO)

Full Healthcare Benefits

401k Retirement Plan with 4% Match

Hotel and Food Discounts

Qualifications

• Must be Management ServSafe certified and possess culinary skills.
• Must be able to lift moderate weight and stand for extended periods.

Responsibilities

• Oversee culinary operations and manage banquet kitchen staff.
• Select and inspect food products for menu preparation.
• Train staff on safety procedures and culinary skills.

Skills

Customer Service

Culinary Skills

Team Leadership

Food Safety Knowledge

Education

High School Diploma or GED

Culinary Degree or Formal Training

Tools

Culinary Tools (Knives, Commercial Equipment)

Job description

Sonesta Gwinnett Place Atlanta

We are seeking energetic, highly motivated and friendly people to take EXCELLENT care of our guests! Are you excited about working in hospitality? If this is you, come join the team!

Who this job will appeal to

A fun energetic team player looking for an opportunity to learn and grow!

What you will be doing

1. Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets.
2. Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events.
3. Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO).
4. Oversee and aid in production and execution of menu items.
5. Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service.
6. Evaluate the work performance of cooks and give guidance and discipline as necessary.
7. Maintain effective communications with Executive Sous Chef/Executive Chef concerning food production.
8. Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations.
9. Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization.
10. Leads the Banquet Kitchen Team in food preparation and presentation during all events.
11. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
12. Operates and maintains all department equipment and reports malfunctions.
13. Purchases appropriate supplies and manages inventories according to budget.
14. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
15. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
16. Effectively investigates reports and follows-up on associate incidents.
17. Sets a positive example for guest relations.

Requirements

1. Must be able to lift, push, pull and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

Education & Experience Qualifications

1. High school diploma or general education degree (GED); or equivalent combination of education and experience.
2. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
3. Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
4. Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
5. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
6. Helps associates receive on-going training to understand guest expectations.
7. Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.
8. Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross trained to support successful daily operations.
9. Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
10. Communicates performance expectations in accordance with job descriptions for each position.
11. Participates in the associate performance appraisal process, providing feedback as needed.
12. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
13. Must be able to work a flexible shift to include holidays weekends and rotating shift.
14. Must be Management ServSafe certified.
15. A culinary degree and/or formal training is strongly preferred.

Our Associates Love

• Amazing opportunities for career advancement across HVMG.
• Flexible full-time and part-time schedules.
• Up to 40% earned wages paid BEFORE payday with PayActive.
• Paid Time Off (PTO) and Paid Holidays.
• Full Healthcare Benefits (including medical, dental, and vision coverage).
• 401k Retirement Plan with a guaranteed 4% match and no vesting.
• Hotel and Food and Beverage Discounts and Perks.

An Equal Opportunity Employer. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.