Banquet Chef - The Garland

The-Garland-1; Los Angeles (CA); On-site; USD 70,000 - 95,000; Full time

Job summary

The Garland is seeking a Banquet Chef to execute banquet menus and assist with production and planning for all events. You will oversee the culinary and stewarding staff, develop event menus, and cost them in collaboration with sales and operations to exceed client expectations.

Based in Los Angeles, this exempt, on-site role requires leadership, strong communication, and the ability to manage high-pressure events with a focus on food quality, safety, and cost controls.

Qualifications

• Demonstrate leadership abilities and show extended commitment to culinary.
• Able to react positively to fast pace work environment and high pressure situations.
• Able to communicate effectively with supervisors and team members both in culinary and exterior departments.
• Able to read client orders and special requests from Micros printer in English.
• Willing to accept verbal direction from dining room or exterior departments.

Responsibilities

• Execute banquet menus and assist with production and planning for all events.
• Oversee and provide training with all staff members.
• Maintain standards of food and labor costs, and enforce current standards.
• Direct management of all culinary and stewarding staff.
• Interact with clients for event planning, budgeting and execution.

Skills

Leadership

Staff supervision

Communication

Time management

Food safety

Knife handling

Tools

Micros POS

Job description

The Garland Job DescriptionPosition: Banquet ChefDepartment: CulinaryDivision: Food and BeveragePosition Purpose:Execute banquet menus and assist with production and planning for all events. Assist with all events/ banquet menu development and costing. Oversee and provide training with all staff members. Maintain standards of food and labor costs, and continue to enforce the current set standards. Maintain direct communication with sales and operations teams in order to continually exceed client standards. Direct management of all culinary and stewarding staff.Essential FunctionsPerform all functions of the Executive Chef/Chef de Cuisine in his/her absenceAssist in the interviewing, hiring, training, supervising, scheduling, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.Assist in the continual evolution menu items for banquets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production SchedulesDevelop, grow and maintain vendor relationships.Oversee and confirm quality of all food leaving the kitchen, react as necessaryEnsure the maintenance sanitation and cleanliness standards of the kitchenProvide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are metPurchasing according to need based on volumeEmployee discipline/action as the need arisesEnsure compliance with all local, state, and federal regulations regarding food sanitation and safety.Report any necessary equipment maintenance to engineering for repairPerforms other functions as necessary i.e. VIP planning, Preconference Meetings, BEO meetings, Staff Meetings, etc.Job RequirementsMust demonstrate a skill set superior to that of all culinary employeesAble to react positively to fast pace work environment and high pressure situations.Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).Able to create and lead in a team orientated environment.Able to read client orders, special requests, etc. from Micros printer in English.Willing to accept verbal direction from the dining room, or exterior departmentsAble to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.Have thorough knowledge of equipment and food products utilized on a daily basis.Be able to work long hours in a high stress work environmentComfortable degree of dexterity for knife handling, prep work, etc.Be able to manage multiple tasks simultaneouslySpecific SkillsDemonstrate leadership abilities and show extended commitment to culinary.Supervise a large set of employeesInteract professionally and personably with clients should the need arise.Demonstrate ability to manage time and multiple tasksAbility to learn quickly and train staff members.Adjust to difficult situations while maintaining leadership of crew.Recognize product overages and assist in the planning of specials or staff menu to avoid waste.Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.Have thorough knowledge of stock and sauce production, soups, etc.Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.Reporting RelationshipThis position reports to the Executive Chef.Exemption StatusExemptNote: 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.