Executive Banquet Chef

*General Description* - The Executive Banquet Chef is a working manager and is expected to actively prepare, cook and serve food.
- Proficient and reliable to work in all areas of the kitchen.
- Must be available to work nights, weekends, and holidays with a flexible schedule planned around booked events, tastings, and staff meetings.
- Maintain a clean and organized work area.
- Complete annual serve safe training.
- Maintains sanitation of equipment supplies, and utensils.
Properly cleaning work area before leaving.
- Arrange and oversee annual kitchen maintenance items.
Make recommendations to Hammes Hospitality Manager for equipment purchases and monitor equipment repairs to ensure equipment is fixed in a safe and timely manner.
- Maintain and monitor proper kitchen attire during business hours.
- Place all food and cleaning supply orders.
- Receive food deliveries and verify quantity and price on receipt, submit all invoices to the Controller.
- Inventory food stock monthly and report to Controller by second day of the month.
- Establish proper portion sizes and controls to ensure proper amounts of food are prepared for events.
- Prepare ingredients needed for recipes of menu items.
Prepare all food according to the recipes to ensure consistent quality food.
Properly prepare and serve food for tastings.
Work with the Event Manager to make any adjustments to the food needed to ensure customer satisfaction.
- Maintain food cost controls.
If menu prices need to be adjusted, work with Hammes Hospitality Manager and Event Manager.
- Hire and train all kitchen staff in food production, food handling, and sanitation procedures.
- Monitor kitchen staff to ensure all food handling, sanitation, and customer service standards are met.
- Attend weekly meeting to review all BEOs with the Events Manager and Food and Beverage Operations Manager to ensure the kitchen has all details needed to ensure customer satisfaction (i.
e.
menu selections, timing, special orders, and presentation specifications.
- Ensure all food and beverage events are properly staffed in the kitchen and carried out with the highest standards.
- Execute all food for events is on time, with high quality taste and presentation, at the proper temperatures, and with the proper amount of food.
- Complete payroll biweekly by 10 am Tuesday.
- Communicate all payroll changes via the proper forms to the Controller.
- Competitively price and update menus quarterly - Assist with the overall development and operation of all Hammes Hospitality properties.
*Personal Attributes* - Excellent listening and communication skills.
- Punctual and reliable.
- Superior phone and in person customer service skills.
- Excellent planning, organization, problem solving and decision-making skills.
- Friendly and approachable manner.
- Team player who works together with entire staff to ensure all banquets go smoothly.
*WORK EXPERIENCE REQUIREMENTS* - 5+ years of high-volume banquet experience.
- Proficient in general office systems: MS Office (Word, Excel, Access, Outlook), e-mail, Internet, and voicemail systems.
Job Type: Full-time Pay: $55,000.
00 - $60,000.
00 per year Benefits: * Dental insurance * Health insurance * Paid time off * Vision insurance Experience level: * 5 years Pay rate: * Yearly pay Supplemental pay types: * Performance bonus Work Location: In person