Executive Banquets Chef Montage Palmetto Bluff

Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

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Executive Banquets Chef

SUMMARY

The Executive Banquets Chef is responsible for the daily operations of the Banquet kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary banquets team.

ESSENTIAL FUNCTIONS

Job duties include; although are not limited to:

Supervising and managing the Banquet Kitchen team

Developing and training Associates, enforcing company and property policies

Leading and assisting in food preparation during banquets and events

Maintaining clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes

Preparing weekly kitchen work schedules and distributing them in a timely manner

Meeting and exceeding customer needs and expectations

Effectively responding to guest inquires and providing excellent customer service

Assisting Executive Sous Chef and Resort Executive Chef with all kitchen operations and preparation

Working with the Executive Sous Chef to determine how food should be presented and creating decorative food displays

Estimating daily production needs on a weekly basis and communicating production needs to kitchen personnel daily

Preparing and cooking food of all types, either on a regular basis or for special guests or functions

Maintaining purchasing, receiving, and food storage standards

Attendance and participation in BEO Meetings, working closely with the Meetings & Special Events teams to properly prepare for group events

Support Banquet Front of House operations by providing guidance, insight and direction related to event execution

QUALIFICATIONS

High school diploma or equivalent/Culinary certification, degree or related training

Minimum three years’ supervisory experience in quality food and beverage production

Basic administrative computer knowledge

Strong problem solving and listening skills

Ability to handle multiple tasks and work well in an environment with time constraints

Ability to work well with people, in a team environment, and to communicate effectively both written and oral

Must have all necessary safety certifications

Excellent knowledge of Public Health regulations

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

R29588