Banquet Chef

Seelbach Hilton; Louisville (KY); On-site; USD 55,000 - 75,000; Full time

Job summary

Seelbach Hilton is seeking an experienced banquet kitchen leader to manage day-to-day operations under the direction of the Executive Chef. This role oversees all hot, cold, and pastry-related functions and ensures adherence to health standards.

The ideal candidate has culinary training and a minimum of five years in high-volume banquet cooking, with strong management and presentation skills. CPR/First Aid is a plus; duties include scheduling, ordering, and mentoring staff.

Qualifications

• Graduate of Culinary Institute or Apprenticeship preferred.
• Minimum five years experience as a Saucier, Soup Cook, Roast Cook, Fry Cook and Vegetable Cook in high volume kitchen preferred.
• CPR Certification and/or First Aid Training preferred.

Responsibilities

• Manage day-to-day operation of banquet kitchen under Executive Chef.
• Responsible for all food preparation for functions per BEO specs.
• Oversee food ordering for specific BEO menus using hotel purchasing procedures.
• Attend BEO meetings on Mon/Wed/Fri.
• Schedule staff according to function sheets and forecasts.
• Direct and guide banquet cooks and helpers, ensuring quality and compliance with hotel policies.
• Coordinate with banquet captain prior to function and assist in other culinary venues.
• Maintain sanitation and taste quality for tasting menus.

Skills

Artistic ability

Creativity in presentation

Management

Organizational skills

English communication

Education

Graduate of Culinary Institute or Apprenticeship

Job description

POSITION PURPOSE:

To manage, under the direction of the Executive Chef, the day-to-day operation of the Banquet kitchen hot and cold operation and pastry related function, maintain health department standard and train associates.

ESSENTIAL FUNCTIONS:

Responsible for all the food preparation for all functions in accordance with established BEO specifications.

Responsible for all the food ordering related to specific BEO menu using hotel proper purchasing procedure.

Reviews banquet function sheets daily in order to ensure adequate preparation, must attend to all BEO

meeting Monday /Wednesday and Friday.

Schedules staff according to daily function sheets and weekly forecasts.

Directs and guides all banquet cooks and helpers, control food quality and execution of function and adheres to all house rules, regulations and Hotel policies.

SUPPORTIVE FUNCTIONS:

• Maintains proper sanitation conditions, Preparation, execution and presentation of all tasting menu to guest
• Assumes responsibilities of Executive Chef in their absence.
• Informs Executive Chef of any kitchen equipment which fails or does not operate properly.
• Informs staff of the Hotel's fire safety program and explains to each member what to do in case of a fire and where the extinguisher is located.
• Perform other duties and responsibilities as required.
• Coordinate details with banquet captain prior function.
• Facilities stewarding department on breakdown function.
• Assist in all other culinary venues of the hotel.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must have artistic ability and be creative in food presentation.
• Must know the breakdown of total expenses for food preparation.
• Must have management and organizational skills.
• Must be able to read, write and speak the English language to communicate with team members and guests effectively.

QUALIFICATION STANDARDS

Education:

Graduate of Culinary Institute or Apprenticeship program preferred. Any combination of education, training or experience that provides the required knowledge, skills and abilities.

Experience:

Minimum five years experience as a Saucier, Soup Cook, Roast Cook, Fry Cook and Vegetable Cook in high volume kitchen preferred. CPR Certification and./or First Aid Training preferred.