Banquet Chef

Strategic Intent

This position is responsible for assisting the Executive Chef in the day to day operation, production, organization and maintenance of the kitchen. The Banquet Chef will assist the Executive Chef in directing the culinary team in an effort to create an excellent experience for both internal and external customers.

Scope of Position

Assist the Executive Chef in managing and directing the efforts of the culinary staff in order to maintain an organized, productive, safe and sanitary food and beverage environment in the kitchen, and anywhere within the hotel where there may be a “satellite” kitchen. Support all Food & Beverage operations in the back of the house.

Organizational Structure

The Banquet Chef reports to the Executive Chef.

Duties and Responsibilities

1. Major responsibilities:

• Assist in hiring, training, scheduling, supervising, disciplining and counseling all members of the culinary department in accordance with established standards for safety, productivity and performance.
• Oversee and/or participate in the ordering/purchasing and inventory of kitchen related items.
• Oversee the receiving and the quality of daily purchases upon arrival as it pertains to the back of the house.
• Assist the Executive Chef and culinary team on a daily basis.
• Be the chief liaison between Banquet Managers and the Chef(s) for all events.
• Assist in directing staff in maintaining the cleanliness and production of the back of the house areas, which include: all kitchens and storage areas.
• Maintain vendor price quotes and shop the vendors comparatively to ensure the Company is consistently getting the best quality for the best price.
• Assist in reporting “Kosher event” and “Action Station” labor figures weekly and send to HR for processing in a timely manner when Chef’s Assistant is absent.
• Assist in maintaining the receiving log and inventory of food items when Chef’s Assistant is absent.
• Assist in developing and maintaining all training programs as they pertain to the culinary department on a continual basis to ensure a high degree of professionalism and compliance to regulations within the staff.
• Schedule and/or oversee all scheduling of culinary labor properly in order to maintain the service standards while operating within budgeted labor cost guidelines.
• Ensure proper care, security and maintenance of CPS5 kitchen equipment through proper supervision of service personnel.
• Conduct and/or attend round table meetings to discuss team member needs as it pertains to the culinary staff.
• Ensure that the needs of the house are being met with both the highest level of integrity and with the lowest cost to the house.
• Assist in preparing payroll reports as required.
• Attend and participate in all required meetings.
• Read contracted function sheets and give instructions to culinary staff accordingly.
• Constantly and consistently monitor the staff’s appearance, attitude, and degree of professionalism to ensure their strict adherence to standards of quality service.
• Take an active role in creating and/or implementing safety procedures and following up within the department.

Additional Duties and Responsibilities

• Report all suspicious persons or activities and hazardous or unsafe conditions to Security
• Understand and follow the laws and guidelines for beverage service
• Provide instruction and/or guidance for staff on safety in fire or other emergency situations
• Monitor payroll of department
• Revise standard and procedures for department, as necessary
• Perform other duties as assigned to ensure overall operational success.

Requirement on Core Competencies

The incumbent will require the following personal attributes:

1. Assimilate the CPS5 LLC culture through understanding, supporting and participating in all Food & Beverage Operations, as they pertain to the back of the house. Demonstrate working knowledge of the service standards.

2. Regular attendance in conformance with the standards, which may be re-established by CPS5 LLC from time to time, is essential to the successful performance of this position.

3. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• The ability to teach others to put together a plan for labor and materials.
• The ability to work with computers, specifically need to be proficient in Microsoft Word and Excel.
• Extensive knowledge of china, glass, silver and all other equipment as it pertains to the back of the house. Specifications of inventories and ordering procedures.
• Seeks continuous opportunities and circumstances in which to make improvements.

Requirements

• Willing to work a flexible schedule and holidays.

• Highly knowledgeable about union as per Local 6 specifications, including strong knowledge of the collective bargaining agreement.

• Be a self-motivator and motivator of others.

• Work in a safe, prudent and organized manner.

• Be able to relate to all levels of guests and management.

• Have a minimum of 3 years experience in similar position, preferably in luxury environment

• Have excellent communication and organization skills

• Excellent reading, writing and oral proficiency in the English language.

• Experienced in all aspects of banquet service.

• 3 years minimum banquet experience and/or food and beverage management/supervisor experience.

• Excellent leader and trainer.

• Strong interpersonal skills and attention to detail

CPS is an EEO (M/F/V)

Salary Range: $85,000 - $95,000