Job Overview

General Responsibilities

· Specifically, direct and oversee banquet culinary operations, to include, but not limited to, production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

· Create and implement new menus and individual menu items for outlets/clients based on current food trends and regional tastes

· Interact with guests, clients, and members to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly

· Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the preventative maintenance programs

· Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards

· Perform general management duties including, but not limited to, staff training, systems management, budget and forecasting, report generation, department management, meeting participation and facilitation

· Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward

· Place food and supply orders as directed

· Receive product by verifying invoice and freshness of merchandise

· Responsible for controlling costs of goods and labor based on budget predictions

· Menu and recipe creation, development, design, and cost analysis

· Implementation of SOP's for all food and Beverage outlets

· Kitchen design and setup for all Food and Beverage venues

· Kitchen design, development, and operation standards

· Coordinate with other departments throughout the resort to maintain Food and Beverage quality and standards.

· Manage staffing levels throughout shift

· Perform additional responsibilities, although not detailed, as requested by Management

Job Qualifications

Qualifications:

· Must be able to read and write to facilitate the communication process

· 8 years or more of progressive hotel Culinary experience within Banqutes. Seasonal experience is a plus

· At least 4 years' experience in a senior role in a culinary environment

· Proven leadership skills

· Extremely well organized and excels at multi-tasking

· Thrive under pressure

· Must have excellent organizational, interpersonal and administrative skills

· Have knowledge of service/food/beverage products in upscale dining operations

· All employees must maintain a neat, clean and well-groomed appearance standard

· Experience in executing consistent and high-quality menu items

· High-level training and mentorship skills

· Management level food safety

· Must possess basic computer skills

· First Aid/CPR

· Must have the stamina to work long hours when required

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally

· Walking and standing are required most of the working day

· Spanish speaking is a plus

Experience:

· Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.

· Assists with hiring and training of all new employees.

· Ability to work in a high-energy and demanding environment.

FLSA Information

Management Activities

· Plans the work

· Determines the techniques to be used

· Plan and control of the budget

ADA Information

Physical Requirements

· Ability to speak and hear

· Close and distance vision

· Frequent sitting with mostly walking and standing

· Frequently lifts/carries up to 100 lbs

Working Conditions

· Indoor/outdoor working environment, exposed to heat from cooking equipment and outdoor temperatures

· Will be using a computer frequently

· Varying schedule to include evenings, weekends, holidays and extended hours as business dictates

· The noise level in the work environment is usually moderate to loud