Banquet Chef

JOB SUMMARY Responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations.   ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. •            Consistent safe and sanitary food storage, preparation and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work. •            Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items. Effective utilization of leftovers and control of waste. •            Understand and ability to properly use seasonings for a range of culturally diverse foods. Knowledge of common food allergens and their substitutes. •            Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. •            Produce from scratch menu quality food for buffet and plated style meals in appropriate portion size, cut and quantity. Ensure all dishes are prepared and presented in accordance with Banquet Event Order, appropriate recipes, and presentations. Acknowledge any special requests and prepare the menu item accordingly. •            Understand and ability to interpret Banquet Event Orders, special food and/or presentation requests, etc. •            Safe use of supplies and equipment. •            Attend department meetings as scheduled. •            Consistent professional and positive attitude and actions when communicating with guests, vendors, and associates. •            Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken. •            Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security, and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason. •            Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. •            Follows safety and security procedures and rules. •            Knows department fire prevention and emergency procedures. •            Utilizes protective equipment. •            Reports unsafe conditions to management. •            Reports accidents, injuries, near-misses, property damage or loss to management. •            Provides for a safe work environment by following all safety and security procedures and rules. •            All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook). •            Perform any related duties as requested by management. •            Assists other Kitchen Personnel when need.     KNOWLEDGE, SKILLS & ABILITIES •            Hold a current Food Handler Card. •            Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. •            Good working knowledge of accepted standards of sanitation. •            Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. •            Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. •            Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. •            Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. •            Ability to operate beverage equipment, e.g., coffee maker.     PHYSICAL DEMANDS •            Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. •            Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. •            Ability to perform duties within extreme temperature ranges. •            Ability to perform duties in confined spaces. •            Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.