Banquet Chef
Company: Bobby Hotel
Location: Nashville
Posted on: May 16, 2022
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Job Description:
FSLA: Exempt Reports To: Executive Sous Chef OVERVIEW: As the
Banquet Chef, you will oversee the Banquet Kitchen and the food and
beverage preparation for the functions scheduled in the property.
You will be responsible for ensuring that all hotel standards of
preparation, quality, consistency and presentation of food are met.
Your experience in large banquets and/or catering operations,
especially in supervising roles, will allow you to easily handle
management duties such as training and supervising Banquet Cooks,
monitoring and maintaining inventory, creating and/or approving
daily food and supply requisitions, and ensuring that all
sanitation and safety policies and procedures are being followed.
Your knack for excellent service and your strong communication
skills will help you maintain the highest level of both employee
and guest relations while providing an excellent experience every
time. ESSENTIAL FUNCTIONS:Responsible for writing transfers and
food requisitions which are overseen by the Purchasing Manager and
Executive Sous Chef.Prepare, together with assigned cooks, food
items designated by the Executive Chef according to the property's
standard recipes and policies.Promote teamwork between
kitchens.Consult with the Executive Sous Chef on daily and weekly
banquet forecast and special functions.Consult with cooks on duty,
regarding mise en place and the food requisitioning for upcoming
functions.Responsible for the care and cleanliness of all kitchen
equipment.Place order with Stewarding Department for the plates,
silver, mobile equipment, etc. needed for each function.Supervise
and train staff.Ensure that banquet functions are properly broken
down and that reusable items are returned to the main kitchen and
reutilized properly.Check walk-in for leftover food items to ensure
their proper rotation and usage.Complete all food transfers and
deliver to the Purchasing Manager.Report irregularities and defects
in equipment and machinery to the Engineering department, as well
as the Executive Chef and Executive Sous Chef.Ensure that the
kitchen is clean and that all food items are properly covered and
stored at the end of shift.Develop and maintain positive working
relationships; support team to reach common goals; listen and
respond appropriately to the concerns of employees. Comply with
quality assurance standards. Follow company and department policies
and procedures; report accidents, injuries, and unsafe work
conditions to manager; ensure uniform and personal appearance are
clean and professional; maintain confidentiality of proprietary
information; protect company assets. Follow property specific
procedures for handling emergency situations (e.g., evacuations,
medical emergencies, natural disasters).Stand, sit, or walk for
extended periods of time.Have access to reliable transportation and
follow attendance policy. ADDITIONAL POSITION DUTIES:Respond to any
reasonable task assigned by Executive Chef or Executive Sous
Chef.Assist in other areas of the kitchen as needed.Develop and
maintain ongoing education programs for sanitation and
safety.Notify Loss Prevention/Security of any reports of theft.All
other duties as assigned. OTHER:Regular attendance in conformance
with the standards, which may be established from time to time, is
essential to the successful performance of this position. Employees
with irregular attendance will be subject to disciplinary action,
up to and including termination of employment.Due to the cyclical
nature of the hospitality industry, employees may be required to
work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled mandatory training
sessions and meetings is required.Upon employment, all employees
are required to fully comply with Castlerock policies and
procedures for the safe and effective operation of the hotel's
facilities. Employees who violate company rules and regulations
will be subject to disciplinary action, up to and including
termination of employment. DISCLAIMER:The above job description is
not an exhaustive list of all of the duties and responsibilities of
the position, nor should it be construed as a contract. As with all
positions at Castlerock, employment is "at will" or voluntary on
both the part of the employee or employer. That's means employment
can be terminated by either party with or without notice and/or
with or without cause. PI177829222
Keywords: Bobby Hotel, Nashville , Banquet Chef, Hospitality & Tourism , Nashville, Tennessee
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