Banquet Chef
Culinary Agents
New Orleans, LA, USA
Posted 6+ months ago
Job Details
SUMMARY
The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation.
CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.
Estimate food consumption and requisition or purchase food for such events.
Select and develop recipes for special event menus.
Standardize production recipes to ensure consistent quality and proper execution of events.
Establish presentation technique and quality standards.
Plan and price special event menus.
Ensure proper equipment operation/maintenance in events kitchen.
Ensure proper safety and sanitation during prep for special events.
Ensure that staff report to work as scheduled.
Inspect attire of staff and ensure attire is Atelier-approved.
Coordinate staff breaks in accordance with company policy.
Conduct pre-party meetings to go over special event specifications.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Ensure all employees are fully trained in their job functions and in menu training.
Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
Assist in monthly inventories of food.
SUPPORTING FUNCTIONS
In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:
Attend hotel operational meetings as requested.
ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
Prioritize and organize work assignments, have timely follow up and execution.
Have superb time management skills.
Maintain complete knowledge of all hotel services/features and hours of operation.
Other language, mathematical, and reasoning abilities as outlined below.
Ability to comply with physical demands as outlined below.
Knowledge and understanding of Atelier & Ace Culture & initiatives
Technologically sound with Microsoft Office applications.
Ability to compute basic mathematical calculations.
Must be able to maintain a flexible work schedule.
REQUIRED EDUCATION and/or EXPERIENCE
Culinary Arts or hospitality management certification required, college education preferred. Minimum two years experience in an events kitchen (including banquets and/or catering) required. Previous experience in a kitchen supervisory role preferred. Previous experience with controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.
LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:
Ability to understand guests’ service needs & requests.
Ability to acknowledge guests’ requests in a polite manner.
Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
Ability to apply logical thinking and understanding to carry out written and oral instructions.
Ability to address and solve problems involving guest and operational issues.
Ability to compute basic mathematical calculations.
PHYSICAL DEMANDS / WORK ENVIRONMENT
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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sit, walk, and stand continuously.
Lift / carry 25lbs (frequently) and 50lbs (occasionally)
Bend, squat, crawl, and reach above shoulder level.
Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.
The Banquet Chef will train and manage kitchen personnel and supervise/coordinate all related Special Event activities. The Banquet Chef directly supervises kitchen personnel in all special events with responsibility for discipline and evaluation.
CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.
Estimate food consumption and requisition or purchase food for such events.
Select and develop recipes for special event menus.
Standardize production recipes to ensure consistent quality and proper execution of events.
Establish presentation technique and quality standards.
Plan and price special event menus.
Ensure proper equipment operation/maintenance in events kitchen.
Ensure proper safety and sanitation during prep for special events.
Ensure that staff report to work as scheduled.
Inspect attire of staff and ensure attire is Atelier-approved.
Coordinate staff breaks in accordance with company policy.
Conduct pre-party meetings to go over special event specifications.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Ensure all employees are fully trained in their job functions and in menu training.
Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
Assist in monthly inventories of food.
SUPPORTING FUNCTIONS
In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:
Attend hotel operational meetings as requested.
ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
Prioritize and organize work assignments, have timely follow up and execution.
Have superb time management skills.
Maintain complete knowledge of all hotel services/features and hours of operation.
Other language, mathematical, and reasoning abilities as outlined below.
Ability to comply with physical demands as outlined below.
Knowledge and understanding of Atelier & Ace Culture & initiatives
Technologically sound with Microsoft Office applications.
Ability to compute basic mathematical calculations.
Must be able to maintain a flexible work schedule.
REQUIRED EDUCATION and/or EXPERIENCE
Culinary Arts or hospitality management certification required, college education preferred. Minimum two years experience in an events kitchen (including banquets and/or catering) required. Previous experience in a kitchen supervisory role preferred. Previous experience with controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.
LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:
Ability to understand guests’ service needs & requests.
Ability to acknowledge guests’ requests in a polite manner.
Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
Ability to apply logical thinking and understanding to carry out written and oral instructions.
Ability to address and solve problems involving guest and operational issues.
Ability to compute basic mathematical calculations.
PHYSICAL DEMANDS / WORK ENVIRONMENT
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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sit, walk, and stand continuously.
Lift / carry 25lbs (frequently) and 50lbs (occasionally)
Bend, squat, crawl, and reach above shoulder level.
Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.