Banquet Chef

Grandover Resort & Spa, a Wyndham Grand Hotel; Greensboro, Winston-Salem, High Point (NC, NC, NC); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Vision Insurance

Pet Insurance

Disability Insurance

Paid Time Off

401(k) with employer match

Employee cafeteria

Uniforms provided

Employee Referral Bonus Program

Job summary

A luxury resort in Greensboro, NC is seeking an experienced Banquet Chef to lead their culinary team. This role includes executing Banquet Event Orders, developing seasonal menus, and ensuring a safe and clean kitchen environment. The ideal candidate will have substantial experience in kitchen management, menu development, and staff training, as well as a commitment to food safety standards. Competitive benefits offered, including health and vision insurance, 401(k) with employer match, and paid time off.

Qualifications

• Must lead culinary teams and execute Banquet Event Orders.
• Experience managing kitchen operations and staff training.
• Knowledge of food safety regulations and standards.

Responsibilities

• Executing Banquet Event Orders and planning culinary activities.
• Hiring, training, and developing kitchen staff.
• Maintaining a clean, safe kitchen environment.

Skills

Culinary management

Menu development

Staff training

Food safety compliance

Education

Serve Safe Certification

Job description

Job Description - Banquet Chef

We are looking for a hard-working, experienced, passionate, approachable and creative Chef that can lead a team of culinarians to put out an amazing product for our guests and local residents. This person would work directly with the Corporate Executive Chef for Koury Corporation, so you will be supported by a fellow Chef from Day One! Banquet Chef position at the Grandover Resort is a perfect role for a seasoned/talented Chef that is looking for some stability and structure in their life that is hard to find in this industry. We are looking for the right person for this role to join the phenomenal management team of the Grandover Resort & Spa.

Reports to: Food & Beverage Director, Corporate Executive Chef, General Manager and VP of Hospitality

Purpose: To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a cleanчл sanitized kitchen and managing the Kitchen/Banquet/Café East restaurant areas

Main Responsibilities

• Executing and fulfilling Banquet Event Orders (BEOs)
• Planning and directing food preparation and culinary activities
• Customize menus for weddings, corporate and social groups
• Maintain a safe and clean work environment in the Banquet kitchen and surrounding areas
• Ensure stewarding responsibilities are being fulfilled throughout the hotel with the help of the Executive Steward
• Hiring and training of Banquet cooks, Café East cooks and all utility workers
• Develop and implement a seasonal based menu for Café East that supplies food to the Pool (seasonal) and 19th and Timber (when open)
• Develop Café East weekly specials that will drive revenue and interest from the general public/residents on our social media platform.
• Develop Special Event Menus for events such as Wine Dinners, Wine & Bourbon Tastings etc. and execute those menus carrots.
• Execute any Outside Catering that management needs done.
• Develop and execute a new and innovative amenity selection for our guests.
• Supply the Employee Cafeteria with daily lunch selections.
• Drive the overall success of our resort based on company values and principals.

OPERATIONS

• Build experiences that Meeting planners and guests want to share.
• Fosters forward-looking innovation.
• Displays fundamental cooking expertise required for specialty menus, guest tastings, and themed functions.
• Guide menu development and food presentations
• Stay오늘 on trends with F&B concepts
• Stay current on buffet presentations
• Create menu items for Sales and Catering seasonally
• Guide menu purchasing and specifications
• Establish performance, budget, and team goals
• Manage food, labor, and consumable costs
• Lead with new cooking techniques and recipes, continuously learning new skills
• Plan and manage the procurement, production, preparation, and presentation of all food in the Hotel in a safe, sanitary, and cost effective manner.

General SAFETY & Health Code

• Maintain a commitment to the quality of food products to ensure that NC Health Department, Aspire and all safety standards are met
• Lead compliance and associate adherence in food handling and sanitation standards and certifications
• Must maintain Serve Safe Certification
• Maintain and update MSDS manual as needed
• Develop and implement staff safety standards and practices
• Execute Weekly safety meetings to keep staff up to date on hotel news and procedures

TALENT MANAGEMENT

• Ensure a high-engagement team and collaborative, collegial culture by supporting an open-door environment
• Hiring and training staff and the training of Banquet Cooks, Café East Cooks and Utility workers.
• Guide the growth and development of your team to support both business objectives and personal career progression of those you manage
• Actively participates in the hiring process to identify the right talent to support the Banquet Kitchen & Café East Kitchen
• Demonstrates honesty/integrity and models appropriate behaviors in leading by example and serving as a role model
• Should be able to teach and train staff to prepare and present with the highest of standards.
• Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills.
• Should be currently certified in Serve-Safe food management.

BENEFITS

• Health insurance
• Vision Insurance
• Pet Insurance
• Disability Insurance
• Paid Time Off
• 401(k) with employer match
• Employee cafeteria
• Uniforms provided
• Employee Referral Bonus Program

*****Koury Corporation is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

• Management

Industries

• Restaurants