Head Banquet Chef

Description
The Head Banquet Chef (Culinary Operations Manager) will oversee all culinary aspects for events, banquets, corporate picnics, and other food-related park and attraction exclusives. Manage, forecast needs, and oversee production kitchen preparation of deli-style items that service Boardwalk food outlets. Responsible for ordering food and maintaining inventory. Order, prepare, and cook food based on Event Planners (BEOs) and Boardwalk food outlet deli item needs. General operation, safety, maintenance, housekeeping and sanitation of all production kitchen food, supplies and equipment. As needed, responsible for overseeing and coordinating with outside food caterer activities.
UNIQUE JOB REQUIREMENTS:
Work under pressure of time and volume.

• Strong understanding of cooking skills, food safety, techniques and styles.
• Must possess a developed palate, have knowledge of food products, portion control, ability to write and cost menus.
• Must be able to work flexible hours, weekends and holidays.
• Must be Guest oriented, have strong leadership skills, and be able to work as a team with Sales, Banquet & Events front of house, and Food Service Managers.
• Flexible schedule 7 days a week.
• Must obtain a ServSafe manager certification within 30 days of hire, or show proof of existing ServSafe manager certification.
• Leads by example for staff by providing the highest level of Guest Service.

JOB TASKS (IN ORDER OF IMPORTANCE):

• Plan, coordinate and execute all culinary aspects for events, banquets, corporate picnics, and other food-related park and attraction exclusives to ensure food is out correctly and on time.
• Supervise all kitchen personnel, directly or through subordinates, to ensure that the kitchen and event venues are properly staffed and that all employees are properly oriented, trained, groomed, disciplined and motivated.
• Read Event Planners and order food, direct staff, and cook meals based on the event needs.
• Forecast needs for Food Service deli support, and order and direct Production Kitchen staff to execute.
• Purchase all products for events and production, i.e. food, cleaning supplies and paper goods.
• Develop and post schedules.
• Practice and maintain Food Haccp and Safety standards.
• Ensure the event kitchens are maintained at a high level of cleanliness and organization. Responsible for preparation, quality, and delivery of general deli-style items to support park food outlets.
• Participate in event planning meetings to ensure proper and current information is available for effective and efficient operation of kitchen.
• Must be able to execute current event menu items, and assist in the development and implementation of new menus.
• Prepare event reports, evaluations, and receipts.
• Maintain proper staffing levels through scheduling to meet business needs.
• Ensure proper record keeping, and process documents to comply with company policies and sound business practices, i.e. purchase orders, invoices, employee requisitions and evaluations, PAF's and usage reports.
• Maintain acceptable food, labor, and overhead costs.
• Ensure a professional and cooperative relationship is maintained between the kitchen staff and the Sales team, Banquet & Events front of house team, and Food Service managers.
• Assist in the preparation of department budgets and ensure they are achieved.
• Ensure safety, training, and performance of all personnel.
• Stay current with new food trends and techniques and make recommendations to change, augment/upgrade menus and presentation.
• Analyze kitchen and event policies and procedures and make recommendations for change and improvements.
• Perform service and safety observations on employees.
• Responsible for inventories of china, glass and silver, purchasing, record keeping, and planning.
• Meet with Health Inspector when they come to inspect the Cocoanut Grove and Beach Deck kitchens.
• Provide consistent, friendly and helpful Guest Service.
• Oversee, directly or through subordinates, the use of the kitchen by outside caterers
• Perform other duties as assigned.

Relationships Internal
Works closely with Sales team, Banquet & Events front of house team, and Food Service Director/Managers. All levels of Santa Cruz Seaside Company employees and Concessionaires
Relationships External
Heavy interaction with vendors
Qualifications: Training and Experience
Six+ years cooking in the culinary industry with at least four years in supervisory capacity. One year+ experience working in a high volume food production environment. Two year+ banquet experience.
Knowledge, Skills, and Abilities

• Knowledge of cooking and food preparation techniques.
• Knowledge of food service, restaurant and banquet management techniques and methods.
• Knowledge of the principles and practices of supervision and training.
• Knowledge of proper food handling and kitchen safety.
• Ability to cook high volume, formulate menus and be flexible with special needs and requests.
• Ability to cost products, and develop and maintain budgets.
• Ability to order and control purchases of food, paper and cleaning products.
• Ability to maintain proper records and keep accurate notes on events.
• Ability to keep buffet lines stocked while running an efficient and effective kitchen.
• Ability to select, train, evaluate and motivate and supervise assistants and staff.
• Ability to work effectively as team member.
• Ability to adhere to laws and Alcoholic Beverage Control policies.
• Ability to handle guest complaints and resolve difficult customer service issues.
• Ability to forecast food quantity needs based on menu, number of attendees, time of year, historical numbers.
• Ability to provide consistent, friendly and helpful service to employees and guests.
• Ability to establish and maintain effective working relationships with a wide variety of people.
• Ability to communicate clearly orally and in writing.
• Ability to input and access data using Excel, Word, E-mail, etc.
• Ability to obtain a ServSafe certification within 30 days of hire.

Physical Requirements

• Bi-manual dexterity.
• Ability to lift up to 50 pounds.
• Ability to stand and walk up to 10 hours per day and walk up and down stairs.
• Ability to lift, bend, reach, twist, push, pull, and carry.
• Ability to work under pressure.
• Ability to see, smell, taste, touch and hear to ensure proper consistency of food.
• Ability to move at a fast pace and be able to communicate effectively with staff.

Licenses and Insurance
Possess and maintain a valid California U.S. Driver's License at the time of hire. Required to maintain automobile liability coverage with a minimum of $15,000.00 bodily injury one person/$30,000.00 bodily injury total accident/$5,000.00 property damage coverage per California's minimum liability insurance requirements. (Required if the employee will at anytime use own vehicle to perform company business functions.)
Testing Upon Offer of Hire

• drug screen
• back exam
• criminal background check
• references