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SalaryOverview:
This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications:
SKILLS
PHYSICAL DEMANDS
The Banquet Chef is responsible to achieve catering revenue, profit, and guest satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen. The Banquet Chef is responsible for assisting in the development and execution of the banquet and catering menu and also creates event-specific menus for occasions such as banquets, conventions, and catered meetings. The Banquet Chef works closely with the property sales team and catering department to align on client needs and expectations.
Responsibilities: - Lead, direct, and manage all department operations. Maintain regular presence throughout the department.
- Establish and maintain accurate inventory records. Participate in periodic department inventories. Recommend appropriate actions based on results of inventory reporting.
- Supervise and participate in the production and plating of food service areas to maintain the best quality food style possible.
- Execute consistent, high quality food presentation.
- Develop the banquet and catering menu to meet brand standards and optimize guest satisfaction.
- Coordination of all banquet hot and cold food and ensures all components are the highest quality. Ensure quality meets specs and guarantees.
- Attend BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to Chef and Pastry.
- Works ahead of the operation to ensure product delivery is on time
- Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relationship with Banquet Managers and Captains.
- Assists in lowering of food cost and waste, payroll, and menu development
- Communicates with Stewarding department on all banquet equipment needed to perform a banquet. This should be done at BEO meetings for one week to ensure equipment is in house
- Monthly training classes with immediate associates
- Communicate and coordinate regularly with all Food and Beverage departments, and with other areas, as needed.
- Read and review invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the property.
- Ensure the proper handling, maintenance, storage, and security of all department equipment.
- Work closely with the Sales and Marketing and Catering teams to ensure client needs and expectations are met.
- Conduct training for other operating departments on food knowledge and menu composition, as needed.
- Prepare and execute business plans to ensure the maximization of department performance.
- Create and develop goals and operational strategies for the operations that are aligned with the Hard Rock brand. Communicate the role that each employee has in their achievement and ensure accountability.
- Analyze and identify financial opportunities including cost controls, productivity levels, and revenue generation.
- Monitor actual sales, revenues, and expenses to determine variance and assess goal accomplishments, and adjust strategies and forecasts accordingly.
- Review weekly forecasts and planning of cost expenditures to correspond to forecasted occupancy and costs.
- Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio.
- Attract and select the best talent available from inside or outside the organization.
- Develop and implement strategies to retain staff.
- Train, coach, and counsel managers, supervisors and employees to achieve their career goals and maximize their potential.
- Monitor and evaluate staff performance and deliver recognition and rewards.
- Promote a positive work environment for all employees and ensure all employment related processes and documentation are in compliance.
- Ensure all staff have food safety and sanitation certifications required by law.
- Conduct regular meetings with staff to communicate global programs, implement new products and procedures, and discuss areas of opportunities, special events, and other activities.
- Participate in and ensure Sound Checks are being conducted in department.
- Ensure an extraordinary experience and create loyalty to the property and Hard Rock brand by exceeding expectations through exceptional service and product quality.
- Resolve guest complaints and implement changes to prevent future issues.
- Monitor quality assurance program scores and guest feedback. Take corrective action when necessary. Maintain presence in property during peak business periods.
- Ensure all property policies and procedures are fully implemented in department, including health and safety guidelines.
- Maintain effective relationships with clients.
- Present a professional image to employees, guests, clients, owners, and investors.
- Operate ethically to protect the Hard Rock brand. Ensure brand and business initiatives are implemented.
- Maintain confidentiality of guest, employee, and company information.
- Active participant in weekly staff meeting, daily management Sound Check, Resume Meeting, BEO Meetings, F & B Team Meetings, and any other required meetings.
- Active participant in monthly department meetings to communicate new policies and procedures, discuss service issues and successes, discuss global programs, implement new products and procedures, and discuss areas of opportunities, special events, activities, and training.
- Knowledge of Hard Rock Brand products, program, and service standards, including Forbes Standards, and ensure each are effectively maintained.
This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.
EXPERIENCE, EDUCATION, AND CERTIFICATIONS
- 5+ years’ experience in hospitality culinary management. Luxury hotel experience preferred.
- 2+ years’ in banquet kitchen management in high volume kitchen in a full service 4 Diamond Hotel.
- Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.
SKILLS
- High energy with effective and influential people skills. Positive attitude and the desire to motivate others.
- Ability to prioritize and work on several projects simultaneously should pose a challenge without being overwhelming.
- Ability to comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
- Strong communication and listening skills and excellent speaking, reading, and writing ability.
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees of the organization.
- Ability to perform complex quantitative calculations or reasoning.
- Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
- Strong command of software applications, especially Microsoft Office (Word, Excel, PowerPoint).
- Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
- Fluency in English: additional languages preferred.
PHYSICAL DEMANDS
- Ability to move throughout the business (standing, walking, kneeling, and bending) for extended periods of time.
- Ability to make repeating movements of the arms, hands, and wrists.
- Ability to express or exchange ideas verbally and perceive sound by ear.
- Ability to obtain impressions through the eyes.
- Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
- Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
- Ability to turn or twist body parts in a circular motion.
- Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
- Ability to operate potentially hazardous equipment.
- Deep understanding of lifestyle hotels and premium dining products and services.
- Must be creative and knowledgeable of new concepts and food trends
- Passion for music and knowledge of music trends preferred.
- Self-starter with an entrepreneurial spirit and strong organizational skills
- Must meet legal requirements for any required licensing.
- Ability to work evenings, weekends, holidays, and special events.
- For this New York, New York United States-based position, the expected annual base salary is $85000-$90000#indeedNY
