The beautiful Grand Galvez Resort and Spa is seeking an experienced Banquets Chef.

Job Summary

The Banquet Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Banquet Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Duties & Job Functions

• Work with banquet managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.
• Supervise and schedule banquet kitchen staff.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with requisition procedures.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Prepare and submit required reports in a timely manner.
• Ensure compliance with SOP's and procedures in banquet department.
• Be visible on the floor and assist staff as needed during each meal period.
• Write and deliver associate performance reviews in accordance with Marriott standards.
• Ensure the training of associates on SOP's and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Manage the interviewing of candidates for back of the house banquet positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.

Complexity

1. Level of decision making authority (nature and scope of decision-making, extent to which independent action is taken)

• Highest level role in the discipline
• Empowered to make significant decisions regarding interviewing, hiring, disciplinary action, coaching, handling associate complaints, scheduling, budgetary concerns, and other significant areas of responsibility.

1. Level of autonomy (supervision received)

• Ability to deviate from established procedures and make department specific decisions.
• Exercise a significant degree of independent judgment

1. The impact of his/her decision on the organization

• Work directly impact general business operations

1. What, if any, are the supervisory responsibilities? Including titles that report into the position, approximate number of direct and indirect reports.

• May have multiple direct reports including managers, on the line supervisors, and hourly positions.

Education & Experience

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

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