Banquet Chef

The St. Joe Company; Panama City Beach (FL); In loco; USD 50.000 - 70.000; Tempo pieno

Descrizione del lavoro

The St. Joe Company is seeking a Banquet Chef to coordinate all banquet food at the designated location. You will oversee preparation, presentation, and service, ensuring food quality aligns with club and resort standards.

You will manage purchasing, storage, labeling, and inventory, lead a culinary team during events, and drive profitability while delivering exceptional guest experiences through innovative menu concepts.

Competenze

• Sufficient education to read product labels and communicate with guests.
• Culinary qualification and professional training required.
• Experience in four or five star properties preferred.
• ServSafe certification required (may obtain upon hire).
• Excellent communication skills, both written and verbal.

Mansioni

• Coordinate banquet food preparation, presentation and service for events.
• Assist in purchasing, receiving, storing and issuing banquet supplies.
• Maintain food safety, sanitation and quality standards per regulations.
• Lead line during service and ensure consistency across stations.
• Provide feedback to leadership on guest preferences and sales trends.
• Monitor labor and food costs to support profitability.

Conoscenze

Excellent communication

Guest service orientation

Knife skills

Culinary knowledge

Team leadership

Safety compliance

Formazione

Culinary qualification

ServSafe certification

English literacy

Strumenti

Windows XP

MS Office

Descrizione del lavoro

Job SummaryThe 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 FunctionsAccountable 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/timingProperly 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 integrityUphold appropriate departmental standards of quality/timing to the highest standardParticipate in innovation of cuisine to reflect industry trends and guests' palatesPossess above average knife skills, as well as proficiency in varying cooking techniques, saucier, and butcheryProvide feedback to leaders based on sales and guest preferencesConducting 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 regulationsEnsure proper labelling and dating as well as holding and rotating techniques for storageReport all equipment problems and maintenance issues to supervisorAssist 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 guidelinesAssist in the interviewing, hiring and development of all culinary employeesAssist in performance evaluations, setting goals, building team morale, motivating, and taking corrective actions when necessary to hold employees accountableAssist 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 improvementWilling 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 ProceduresAssist in the management of controlling labor through scheduling, monitoring, and adjusting based on the department needsAttends all scheduled employee meetings and brings suggestions for improvement and solutionsWilling and timely execution of all other duties as delegated by leadershipAll other duties as assignedEducation and ExperienceSufficient 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 preferredRelevant culinary qualification and experience in either a hotel, resort or quality restaurantExperience in a four or five 5-Star property desiredExcellent communication skills, both written and verbalProficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and OutlookServsafe certification required (may obtain upon hire)Knowledge, Skills, AbilitiesDetail-oriented and thoroughAbility to perform consistent work to the highest of standardsAbility to remain discreet and respect the privacy of guestsAbility to interact with guests in a pleasant, friendly wayStrong eye for detailsResourcefulnessProblem solvingStress ManagementAbility to solve problems independentlyKnowledge of hospitality operationsAbility to comprehend and meet the expectations of the Banquet OrdersProficient knowledge of the culinary artsKnowledge of local ingredients and flavor profilesAbility to construct recipes within new trendsCommitment to culinary and hygiene excellenceAbility to lead a teamCommunication ProficiencyAbility to operate Microsoft OfficeKnowledge of basic mathematical and accounting skillsRestaurant kitchen Knowledge and experiencePhysical DemandsAbility to stand for long periods of timeFrequent bending, stooping, reaching, and kneelingOccasional typingFrequent chopping, slicing, dicing knife work, etc.Must be able to lift 50 lbs.Working ConditionsPrimarily indoors, in a commercial kitchen environmentExposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periodsExposures to cleaning chemicals (proper PPE provided)Fast-paced, high-pressure environment especially during banquets and large eventsThe 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.