Overview:

As an integral member of the larger culinary team at Tommy Bahama Miramonte Resort & Spa, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. They will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers’ expectations related to food quality and dining experience. The Banquet Chef is responsible for coordinating, planning and supervising the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.

Salary range $80,000/year - $90,000/year

Responsibilities:

Ensures the highest standard of quality control and menu development in the banquets kitchen. Plans and executes multiple banquet functions. Continually enhances the culinary experience of banquet guests. Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Prepares operating and capital budgets and operate banquet kitchen within those guidelines. Communicates openly and professionally with guests and meeting planners. Must be able to professionally communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness.

Duties and Responsibilities:

• A warm personality, attentive, and presentable.

• Committed to delivering high levels of customer service.

• Responds courteously and efficiently to queries and problems from guests, and all staff.

• Manage the daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

• Supervise banquet kitchen employees; Hire, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

• Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations.

• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

• Assist in the creation and planning of menus and implement changes to continue to attract business.

Supportive functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assist with the management of the overall kitchen, as requested

Qualifications:

Able to work flexible hours and days. Two year culinary arts degree required. Minimum of five years experience in a high volume banquet operation. At least three years supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.

Prerequisites:

• Excellent communication and listening skills.

• Ability to work under pressure.

• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.

• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player who displays good human relations’ skills.

• Must be flexible in working hours, including weekends, evenings and holidays.

• Requires supervision/management skills.

Education/Experience:

• High School graduate or equivalent required.

• At least 2 year college (associate) degree preferred or

• One to two years of post high school education preferred.

• Two to three years experience in a culinary supervisory position

Physical Requirements:

The physical requirements are representative of those that must be met by the team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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