Banquet Chef

Marcus-Hotels-; Town of Lyons (WI); In loco; USD 70.000 - 95.000; Tempo pieno

Descrizione del lavoro

Grand Geneva Resort & Spa in Wisconsin is seeking a Banquet Chef to train, supervise and work with all kitchen staff to produce quality banquet menus and uphold resort standards.

You will manage high-volume, multi-outlet production, control costs, ensure safety and sanitation, and coordinate with the Executive Banquet Chef. Flexibility to work days, nights, weekends and holidays is required.

Competenze

• Requires High School Diploma or equivalent experience.
• Managerial and production experience in large hotel or resort.
• 3–5 years in management of high-volume production in multiple outlets.

Mansioni

• Assign detailed duties to kitchen staff for efficient operation.
• Train and supervise kitchen staff in menu item preparation.
• Ensure proper ordering, receiving, storage and rotation of food per health regulations.
• Adhere to cost and quality control procedures.
• Supervise daily sanitation and safety practices.
• Assist in equipment maintenance and preventative measures.
• Perform other duties as assigned.

Conoscenze

Staff supervision

Food production management

Cost control

Sanitation knowledge

Recipe knowledge

Math calculations

English reading/writing

Physical stamina

Formazione

High school diploma

Strumenti

Kitchen equipment handling

Descrizione del lavoro

Description

Grand Geneva Resort & Spa Job Description
POSITION - BANQUET CHEF
Department - Geneva Main Kitchen Culinary - Banquets
Division - Hotels & Resorts

Position Purpose: Train, supervise and work with all chefs’ staff in order to cook, create and present food according to resort standard recipes in order to create quality food products. Assist in control of food, labor, and departmental expenses. Oversee the culinary student program through acquisition, interviewing and on site management.

Essential Functions:

• Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
• Train and supervise kitchen staff in proper preparation of menu items.
• Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily sanitation and safety practices.
• Assist engineer in the repair controls of equipment and preventative maintenance programs.
• Perform other duties as assigned.

Position Requirements:

• High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.
• Managerial and production experience in similar hotel or resort required.
• At least 3-5 years in management of high volume production in multiple outlet operations.
• Thorough knowledge of food products, standard recipes, and specific food preparation.
• Working knowledge of accepted safety sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portions.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicates with other associates.
• Sufficient manual dexterity of hand in order to use all kitchen equipment.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule.
• Ability to perform duties in a confined space.
• Ability to perform duties within extreme temperature ranges.
• Must be available to work a varied schedule to include days, nights, weekends and holidays.
• Reporting Relationship: Executive Banquet Chef.

Exemption Status: Exempt

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Equal Opportunity Employer