Banquet Chef

Summary of Responsibilities:  Reporting to the Director, Food & Beverage, responsibilities and essential job functions include but are not limited to the following:  Consistently offers professional, engaging and friendly service Review the Banquet Event Orders and produce daily production sheets  Actively ensures the proper training and development of culinary staff  Creates and ensures adherence to standardized recipes and specifications in order to maintain consistency and ensure all quality standards are met Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food. Ensures that all food products prepared and served safely in accordance with hotel and government Food Safety guidelines. Responsible for the day to day operations and guest satisfaction of all Banquet functions in the hotel Supervises colleagues regarding preparation and presentation of finished products for banquet guests Ensures the kitchen work area is clean, organized and that the equipment is functional Responsible for departmental payroll, scheduling and administration Oversees daily ordering of all food production requirements for the department Takes an active, positive leadership role within the Hotel Other duties as assigned