Banquet Chef

The St. Joe Company; Panama City (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

The St. Joe Company is seeking a Banquet Chef to coordinate all banquet food at the designated location.

The role includes assisting in purchasing, storage, preparation and presentation of fresh food to meet banquet orders and to assist in expediting food during service. Responsibilities include ensuring guest satisfaction by meeting food standards, maintaining safety and sanitation, and leading culinary staff.

Qualifications

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests.
• Ability to read, write, speak, understand, and communicate in basic English preferred.
• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant.
• Experience on a four- or five-star property desirable.
• Excellent communication skills, both written and verbal.
• Servsafe certification required (may obtain upon hire).

Responsibilities

• Coordinate banquet food preparation and presentation to meet orders.
• Assist in purchasing, storage, issuing and expediting food during service.
• Ensure guest satisfaction by maintaining food standards and addressing concerns.
• Lead and train culinary staff; participate in hiring and evaluations.
• Maintain safety, sanitation, labeling and dating; uphold health regulations.

Skills

Detail-oriented

High standards

Team leadership

Culinary knowledge

Guest interaction

Problem solving

Food safety

Knife skills

Recipes and trends

Education

Culinary qualification

Servsafe certification

Tools

Windows XP

Microsoft Office

Job description

Job Summary

The role of Banquet Chef is responsible for the coordination of all banquet food at the designated location. The Banquet Chef is responsible for assisting in purchasing, reviewing, storing, issuance, preparation and presentation of fresh food that meets the needs of the banquet order. Additionally, the Banquet Chef is expected to assist in the expedition of food during service.

Primary Responsibilities & Essential Functions

• Accountable for guest satisfaction by ensuring St Joe club and Resorts food standards are met; address guest concerns in a timely and efficient manner and implement/uphold appropriate departmental standards of quality/timing
• Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity
• Uphold appropriate departmental standards of quality/timing to the highest standard
• Participate in innovation of cuisine to reflect industry trends and guests' palates
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butchery
• Provide feedback to leaders based on sales and guest preferences
• Conducting routine safety/sanitation inspections of the operation to maintain St Joe Club and Resorts F&B standards while meeting or exceeding local, state, and federal health and safety regulations
• Ensure proper labelling and dating as well as holding and rotating techniques for storage
• Report all equipment problems and maintenance issues to supervisor
• Assist Kitchen in managing expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines
• Assist in the interviewing, hiring and development of all culinary employees
• Assist in performance evaluations, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountable
• Assist in the training all employees to ensure that training goals are met and records are accurately maintained; analyze service quality issues and take necessary steps to improvement
• Willing to assist in other departments when necessary or dictated be business levels, attend meetings as required and adhering to St Joe Club and Resorts Standard Operating Procedures
• Assist in the management of controlling labor through scheduling, monitoring, and adjusting based on the department needs
• Attends all scheduled employee meetings and brings suggestions for improvement and solutions
• Willing and timely execution of all other duties as delegated by leadership
• All other duties as assigned

Qualifications

Education and Experience

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests.
• Ability to read, write, speak, understand, and communicate in basic English preferred
• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant
• Experience in a four or five 5-Star property desired
• Excellent communication skills, both written and verbal
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
• Servsafe certification required (may obtain upon hire)

Knowledge, Skills, Abilities

• Detail-oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant, friendly way
• Strong eye for details
• Resourcefulness
• Problem solving
• Stress Management
• Ability to solve problems independently
• Knowledge of hospitality operations
• Ability to comprehend and meet the expectations of the Banquet Orders
• Proficient knowledge of the culinary arts
• Knowledge of local ingredients and flavor profiles
• Ability to construct recipes within new trends
• Commitment to culinary and hygiene excellence
• Ability to lead a team
• Communication Proficiency
• Ability to operate Microsoft Office
• Knowledge of basic mathematical and accounting skills
• Restaurant kitchen Knowledge and experience

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stooping, reaching, and kneeling
• Occasional typing
• Frequent chopping, slicing, dicing knife work, etc.
• Must be able to lift 50 lbs.

Working Conditions

• Primarily indoors, in a commercial kitchen environment
• Exposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periods
• Exposures to cleaning chemicals (proper PPE provided)
• Fast-paced, high-pressure environment especially during banquets and large events

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.