Senior Banquet Kitchen Manager

Omni Mount Washington Resort & Spa; Bretton Woods (NH); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Relocation Assistance

Long-Term Housing Options Available

Guest gym access

6 Paid Holidays

Weekly pay cycle

Job summary

Omni Mount Washington Resort & Spa in Bretton Woods, NH, is seeking a hands-on managerial chef to supervise banquet kitchen operations, dining room lines, and garde manger, ensuring all food is prepared to the Executive Chef's standards.

Responsibilities include staffing, inventory, menu development, cost controls, safety, sanitation, and daily mise en place to meet forecasted covers for multiple outlets and events.

Responsibilities

• Supervise the Banquet kitchen, Main Dining Room line, Garde Manger, Rosebrook line and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
• Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria and supervising all employees throughout these areas.
• Responsible for all areas of the kitchen operation in the absence of the Executive Chef.
• Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
• Assure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted.
• Inspect all storage areas to insure that the sanitation standards are maintained and that all equipment is functioning properly.
• Assure that sufficient quantities of prepared items are available to meet projected demands and are stored in a manner, which prolongs their usefulness, as well as maintain quality and safe food handling practices.
• Assure that only the qua tities of items scheduled for use are requisitioned from the storeroom.
• Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering.
• Assure that an adequate mise en place is prepared on a daily basis, based on forecasted covers for all restaurants and banquets.
• Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis.
• Provide variety in menu preparation; within budgetary limitations.
• Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
• Assure that food presentation is at a five star level, the expectation is awe inspiring.
• Assist in labor and direct expense controls.
• Assist in development of menus for the property.
• To make sure all of the dishes have recipe cards and pictures.
• To create with the help of all associates a yield book for consistent ordering.
• To create with the Cafeteria team weekly menus based on fresh, quality and healthy options.
• To conduct monthly OST meetings with a topic discussed with the Executive Chef.
• To conduct by weekly meetings with the chefs for better communication.
• Hold managers and supervisors accountable for EcoSure records.
• Follow up with managers and supervisors on the MOS a

Job description

Omni Mount Washington Resort & Spa in Bretton Woods, NH, is seeking a hands-on managerial chef to supervise banquet kitchen operations, dining room lines, and garde manger, ensuring all food is prepared to the Executive Chef's standards.

Responsibilities include staffing, inventory, menu development, cost controls, safety, sanitation, and daily mise en place to meet forecasted covers for multiple outlets and events.