Banquet Chef

Job Description

About Company:

At The Resort at Glade Springs, we believe that exceptional service and hospitality are the cornerstones of our success. Our commitment to creating memorable experiences for our guests is what sets us apart. As a prospective employee, you will play a vital role in upholding these values.

Our Service Philosophy:

Guest-Centric Approach: We prioritize the needs and preferences of our guests, ensuring their satisfaction and comfort at every touchpoint.

Attention to Detail: Every interaction matters. We strive for excellence by paying attention to the smallest details, from the cleanliness of our facilities to the warmth of our greetings.

Proactive Problem Solving: Anticipating and addressing guest concerns before they arise is key to delivering seamless service.

Our Hospitality Culture:

Empathy and Respect: We treat our guests and colleagues with genuine care and respect, fostering a welcoming and inclusive environment.

Team Collaboration: Success is a collective effort. We work together, supporting and uplifting each other to achieve our common goals.

Continuous Improvement: We are committed to learning and growing. Regular training and feedback help us enhance our skills and stay ahead in the industry.

Joining The Resort at Glade Springs means becoming part of a family that values dedication, passion, and a positive attitude. We look forward to welcoming you and working together to create unforgettable experiences for our guests. Associates enjoy great benefits including discounted golf, retail and food as well as access to our fitness center and indoor pool! Pay will be based on experience and qualifications.

About the Role:

Responsible for all facets of banquet food production including staffing, menu, planning, and ordering.

ESSENTIAL JOB FUNCTIONS: Include the following, but other duties may be assigned.

Maintains quality of food product and ensures consistency in banquet food delivery and standards.

Works with Sous Chef on the analysis of financial results and budgeting.

Prepares orders/requisitions for supplies and food items for production.

Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.

Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service.

Writes, maintains and updates all banquet menu specifications, recipes and pictures, and production forecasts.

Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair.

Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

Manages department members that may include, but is not limited to: Banquet Cooks, Pastry Cook, Stewards.

Assures that effective orientation and training are given to each new associate. Develops ongoing training programs to maintain excellent service to achieve guest satisfaction.

Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

Test cooked food daily by tasting and smelling to ensure palatability and flavor conformity.

Monitor food preparation methods, portion sizes and garnishing and presentation of food in order to ensure that food is prepared and presented in acceptable manner.

Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal.

Maintain food and equipment inventories and keep inventory records.

Monitor and maintain accurate records of labor for Payroll.

Attend scheduled training seminars and department meetings.

Incorporates safe work practices in job performance.

Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.

Maintains a favorable working relationship with all other company associates and purveyors to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.

Maintains a professional standard at Glade Springs to include but not limited to: appearance, verbal discussions, written correspondence and interactions with members, associates and guests.

Does not discuss confidential items with fellow associates or work related issues with members or guests.

Other tasks as assigned by the Executive Chef.

Disclaimer: The above statements are intended to describe the general nature of the work being performed. They are not intended to be construed as an exhaustive list of all reasonable assignments, responsibilities, duties and skills required of personnel so classified.

QUALIFICATION STANDARDS:

Education and Experience:

Held a similar position in a multi-kitchen food & beverage operation, with at least 2 years experience as an upper level kitchen management professional.

Must have proven record of effective cost control.

Knowledge of current safety and sanitation requirements, with current food safety certification.

Computer literate-Excel, Word, Outlook and the proven capacity to learn payroll management program, etc

Personal-professional demeanor necessary to represent the resort in public events i.e. cooking demos, t.v. interviews, competitions

Willingness to work and be a part of a team is essential.

Must have a flexible schedule: weekends, holidays and nights will be required.

Physical Abilities: The physical abilities described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Frequently stands, walks, talks, hears, tastes, smells, uses hands to finger, feel or handle, reaches with hands and arms. Repeat movements over and over.

Occasionally stoops, kneels, crouches or crawls.

Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Full-time