Banquet Chef - Casino is responsible for the activities of banquet kitchen staff. Develops menus and ensures all meals are consistent with contracts. Being a Banquet Chef - Casino monitors meal quality and guest satisfaction. May require a bachelor's degree or equivalent. Additionally, Banquet Chef - Casino typically reports to a manager or head of a unit/department. The Banquet Chef - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Banquet Chef - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Hilton Garden Inn - Cedar Rapids (HGI) Job Description for:
Banquet Chef
Title: Banquet Chef
FLSA Status: Hourly
Reports to: Food & Beverage Manager (directly) & General Manager (indirectly)
SUMMARY
The Banquet Chef is responsible for providing a pleasurable experience for guests attending events in the banquet space by preparing high quality food. This includes managing all aspects of food preparation and production in an environment that meets sanitation guidelines. Their duties can range from assisting with banquet menu development, to preparing the banquet meal, and creating food displays. The Banquet Chef will also be responsible for ensuring AM/PM cooks have the proper scheduling, training, level of cleanliness, and responsible for other kitchen duties as needed.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
HGI POLICIES
Responsible for following all HGI policies and procedures as set forth in the HGI handbook and property specific guidelines/standards. These policies include dress code, safety, and performance standards. Employees must also maintain a professional image and report to work as scheduled.
JOB REQUIREMENTS
EDUCATION and/or EXPERIENCE
LANGUAGE SKILLS
Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.
MATHEMATICAL SKILLS
Ability to read, write and recognize numbers, comprehend signs and symbols; cash handling skills required; basic math skills required.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must always follow proper safety precautions to avoid injuries. Walking and standing are required throughout the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically self-demonstrate cooking techniques, i.e., cutting, preparing, plate presentation, safety, and sanitation practices. Must be able to bend, stoop, squat and lift up to 40 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, fellow associates, and supervisors.
WORKING CONDITIONS
The job is performed in a food & beverage setting within a hotel. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. The work can be fast paced to meet constant deadlines and noisy. Work physically near others, wear uniforms such as aprons and gloves, exposed to hazardous conditions that produce cuts or minor burns, and often exposed to hot and cold temperatures, such as ovens and retrieving food from freezers. All employees must always follow proper safety precautions to avoid injuries.
SAFETY REQUIREMENTS
Must be aware and conform to all safety requirements when in the building, operating motor vehicles, performing work with, near or around any/all equipment including sharp knives as well as while cleaning/sanitizing such equipment.
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