Banquet Chef

Closing Date: January 19, 2023 at 5:00 PM
Salary: Depending On Experience (DOE)
POSITION SUMMARY
This position provides management to the banquet food preparation staff related to catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events to include delivering a consistent, high quality product with an appetizing presentation by performing the following duties, as well as demonstrating the GILA WAY.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Promotes and provides excellent guest service experiences to both internal and external guests.
• Responsible for banquet menu planning and food purchasing.
• Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensuring Culinary standards and responsibilities are met for Banquet events.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Estimates daily Banquet Event Order production needs.
• Coordinates banquet production and plating with Executive Chef, Executive Sous Chef, and Banquet Manager.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for all banquet functions.
• Maintains food preparation handling and correct storage standards.
• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions.
• Maintains a dependable work attendance record with extremely infrequent absences and/or lateness.
• Performs other special projects and duties as assigned.

SUPERVISORY RESPONSIBILITIES
Directly supervises multiple employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE

• High School Diploma or equivalent required. Bachelor's degree with major concentration in food preparation, management, nutrition or related field preferred.
• Prior experience as a Banquet or Executive Chef and/or related experience in a full service restaurant or events venue preferred.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required.
• Must be able to acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP) and other required compliance trainings.
• Ability to perform the GILA WAY which is as follows; Greet our guest, Interact positively with guest, Listen actively to our guest, Appreciate our guest
• Must possess excellent guest service skills and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision.
• Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members.
• Strong interpersonal and communication skills, both written and oral.
• This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities.

Important Notes
As a condition of employment, all new hires must pass the following:
Pre-employment Alcohol/Drug Test. This drug test includes the normal seven-panel test, but excludes marijuana for non-safety sensitive positions.
Background check. Applicants who have felonies, warrants, outstanding tickets, shoplifting or theft convictions will be ineligible for employment.