Banquet Chef

Dimension Hospitality, LLC; New Orleans (LA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health benefits

Disability & life insurance

Employee assistance program

401(k) with match

Job summary

HM Alpha Hotels & Resorts is seeking a Banquet Chef to support the Executive Chef, lead the kitchen team, and ensure cost controls for food and labor. The role includes menu development, coordination of food purchases, and supervision of banquet operations.

The ideal candidate has culinary certification and significant supervisory kitchen experience, preferably in hotel or banquet settings. This full-time position emphasizes quality, efficiency, and compliance with hygiene standards at the

Qualifications

• Minimum 3 to 5 years in a supervisory position; 8-10 years in Kitchen operation.
• Certification of culinary training or Culinary Arts Degree.
• Prefer Level-4 hotel experience as Banquet Chef and Sous Chef; experience with all stations, banquets, managing labor & food costs.

Responsibilities

• Assist Executive Chef and replace in absence; manage kitchen and personnel.
• Coordinate purchase of food and develop menus; calculate monthly transfers and maintain food and labor costs.
• Oversee banquet operations, supervise buffets and showpieces; ensure hygiene and sanitary conditions in back-of-house.

Skills

Supervisory experience

Menu development

Food cost control

Kitchen operations

Staff training

Education

Culinary certification or degree

Apprenticeship or culinary diploma

Job description

The Banquet Chefwill assist the Executive Chef and replace in absence. Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Position will be responsible for the kitchen in Executive Chef’s absence.
• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces.
• Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file.
• Recommend hiring, separation and issuance of disciplinary action as required.
• Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
• Coordinate inter-departmental correspondence and communications with regard to food department.
• Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices.
• In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes.
• Provide for individual dietary/nutritional requirements. Assist sales and catering coordinators in culinary bookings.
• Assist in annual budgeting process.
• Other duties as assigned.

ACADEMIC BACKGROUND

• Certification of culinary training or Culinary Arts Degree. Apprenticeship and/or AOS Degree
• Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.
• Prefer Level-4 hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience

Licenses/Certifications

• Must have Food Safety Certification (ServSafe or equivalent).

KEY STRENGTHS FOR SUCCESS

• Must be able to “prep” food products, using standardized food preparation techniques.
• Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
• Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
• Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
• Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.
• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• 401(k) with match

Position Requirements

Successful completion of a background check is required prior to employment.

Category Culinary

Location Intercontinental New Orleans 205

Full-Time/Part-Time Full-Time

Shift -not applicable-

EOE Statement

HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.

Number of Openings 1