Banquet Chef

If You Were Hired On Or Before July 31,2022, You Will Be Eligible For An Opening Bonus As Part Of Our Opening Team!

Job Summary: The Banquet Chef will be responsible for driving the banquet culinary efforts for the company, including creative, profitable, and appropriate menu development to maintain a standard of excellence in presentation and food quality. This position will maintain the operational effectiveness of the banquet and employee dining kitchen within budgeted guidelines. This position requires the individual to be flexible and capable of working in all environments both on and off premise while continuing to assure the quality of all food items meet the standards of the company and the expectation of the clients.

Key Responsibilities: 

• Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
• Effectively supervises all banquet, employee kitchen staff and all culinary operations for assigned shifts.
• Establishes prep schedule of items and quantity required each day for quality and service control. 
• Achieving time standards for food preparation for every event served.
• Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
• Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.
• Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
• Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
• Is always willing to assist F&B employees at designated outlet locations as needed.
• Regularly monitors the inventory of the kitchen supplies and orders supplies as needed. 
• Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
• Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection. 
• Maintains constant awareness of all events and related functions scheduled for the outlet.
• Effectively creates menu items that are well thought out and appealing to the guests. 
• Trains staff appropriately to ensure consistency.
• Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.

• Follows and executes all health regulation and standards.

• Must represent Conrad Nashville’s F B Department and actively participate/engage with Hilton representatives throughout the processes of the Hilton QA program and all property walk throughs/ action plans presented by Hilton. 

• Monitors and follow all Rules and policies of the employee handbook.

Qualifications

• Ideal candidates will have 4 years of culinary management experience in a fine dining, hotel, or catering environment.

• Ability to work all kitchen stations.
• Experience in food cost and vendor management. 
• Culinary degree and pedigree preferred.
• Experience in fast paced high volume atmosphere.
• Exceptional organizational, verbal, and written communication skills.
• Ability to multi-task and perform calmly in a fast-paced environment.
• Strong attention to detail.
• Experience in training and mentoring of staff, knowledge of inventory management, previous scheduling experience.
• Excellent interpersonal skills to communicate with all levels of management and employees.
• Ability to read, write & speak fluent English.
• Professional appearance and demeanor.
• Obtain and maintain position- specific licensing. 
• Flexible schedule. 

Physical Requirements: 

• Must be flexible to work any time/day of the week, weekends, and holidays if assigned.
• Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.
• Must be able to stand for long periods of time
• Must be able to maneuver between stations and areas efficiently and easily.
• Must be able to lift up to 40 lbs.
• Requires manual dexterity to use and operate kitchen and other equipment.

Benefits

• 401k after 90 days, fully vested, company match to 3%
• Medical/ Dental/Vision– eligible after 60 days
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Awesome Paid Time Off policy
• Hilton Discounts Worldwide
• Northwood Hospitality Discounts
• Free Parking