EXECUTIVE BANQUET CHEF

Crescent Hotels & Resorts; Horseshoe Bay (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

Crescent Hotels & Resorts is hiring for a banquet kitchen supervisor to oversee shift operations, ensure adherence to food safety and service standards, and plan quantities for all banquet events. The role requires strong leadership to manage staffing and daily production for guest satisfaction.

The ideal candidate will monitor quality, oversee inventory and collaborate with Executive Chef to optimize banquet outcomes and cost controls.

Responsibilities

• Supervises banquet kitchen shift operations.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans food quantities and plating requirements for all banquet functions.
• Follows proper handling and right temperature of all food products.
• Manages food quantities and plating requirements for all banquet functions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
• Estimates daily Banquet Event Order production needs and directs production by using daily production sheets that are posted for staff.
• Empowers associates to provide excellent customer service.
• Ensures associates are cross-trained to support successful daily operations.

Job description

General Duties:

• Supervises banquet kitchen shift operations.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Plans food quantities and plating requirements for all banquet functions.
• Follows proper handling and right temperature of all food products.
• Manages food quantities and plating requirements for all banquet functions.
• Recognizes superior quality products, presentations and flavor.
• Maintains food preparation handling and correct storage standards.
• Communications production needs to key personnel.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Estimates daily Banquet Event Order production needs and directs production by using daily production sheets that are posted for staff.
• Empowers associates to provide excellent customer service.
• Ensures associates are cross-trained to support successful daily operations.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that quality, food presentation and sanitation standards are maintained at a superior level on a daily basis.
• Review the daily banquet activities; check the following:
• B.E.O. function sheets
• Forecasted covers for Banquet
• Hotel F&B activities
• Purchases
• Daily B.E.O. meeting
• Appointments
• V.I.P.'s/special guests
• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily events and offer feedback to Executive Chef and Banquet Manager.
• Review daily function sheets and make note of any changes; post function sheets and prep list for the next 7 days. Must ensure that all culinary managers have all BEO changes on their boards.
• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Place all food orders as it relates to banquets.
• Ensure that all products are received and stored correctly; communicate needs with Purchasing and ensure quality of products received.
• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and uniform of staff; rectify any deficiencies.
• Check and ensure that all opening and closing duties are completed to standard.
• Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedule, plating guides and photographs are current in a banquet master book.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work in any kitchen and or where needed as directed by the executive chef.
• Be aware of any shortages and make arrangements before the item runs out.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Promote positive employee and guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following procedures and ensuring guest satisfaction.
• Conduct frequent walk through of Banquet kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop Banquet new menu items, test and write recipes.
• Ensure that all tastings have notes and photos. These must be placed on the company drive.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess food items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff; reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required or directed by the executive chef.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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