Banquet Chef (FT)

SUMMARY

The Banquet Chef is responsible for the execution and organization of all Resort functions, whether held on or off property. Additionally, the banquet Chef is responsible for Sunday and Holiday Brunches, Mise en Place for the Marketplace, and resort wide operations. In the Resort Chef's absence, the Banquet Chef is responsible for running the kitchens, ordering, schedules, meetings, etc. The banquet chef reports directly to the Executive Chef and/or the Resort Executive Sous Chef who in turn is directly accountable to the Director of F&B and the General Manager. The Banquet cooks report directly to the Banquet Chef. The Banquet Chef must be able to keep an open and constant line of communication between the Resort Chef, Pastry Chef, Executive Chef and the Sales Department as to party changes and additional labor needs for the Banquet department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Accurate execution of all Resort function

Training of all banquet staff

Scheduling of all banquet staff

Produce orders for all banquet functions

Ordering and requisition of all banquet products

Creating recipes for all banquet and catered functions

Upkeep of recipe database

Upkeep and cleanliness of Resort catering vans and vehicles

Cleanliness of banquet kitchen and walk in

Monthly inventories

Rotation of food and food products to maximize company profitability

Cleanliness of all remote banquet kitchen facilities

Sunday brunch and Holiday buffet menu planning and execution

Seasonal menus for breakfast, lunch, dinner, breaks and receptions as well as their planning an execution

Special menu planning and execution

Costing of all banquet menus

Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws

Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to Resort Policies and State and Federal Laws

The incumbent must exhibit job and product knowledge to accurately support and promote all Resort departments, amenities and programming ventures

The incumbent must strategically balance customer, business, and employee needs

The incumbent must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines

The incumbent must possess the necessary social skills to work with a broad-based constituency and provide excellent service to all internal and external guests

The incumbent shall at all times demonstrate cooperative behavior with colleagues and supervisors

The incumbent must keep information confidential as directed in the confidentiality agreement and furthermore support and comply with at GTRS policies and procedures

The incumbent is responsible for protecting assets

Must understand and abide by environmental practices of the resort

Other duties as assigned EDUCATION/EXPERIENCE

Minimum four years experience in fine dining hotel kitchen banquet facility or similar caterer.

Minimum four years in management role

Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions

Must possess a valid U.S. Drivers' License in good standing in accordance to Resort Insurance

Must have current Michigan food handlers permit OTHER SKILLS AND ABILITIES

Ability to write reports, business correspondence, and procedure manuals

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited

standardization exists

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and

electronic mail

Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Grand Traverse Resort and Spa

Ability to manage change effectively

Ability to conceptualize and implement Resort 12 guiding principles

Provide leadership to position Resort to achieve its vision

Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles

Clear concise written and verbal communication skills

Ability to sell concepts and ideas to management, peers, and employees

Build morale and spirit

Instill a guest service attitude in all employees

Instill a "can-do" attitude in all employees

Excellent time management skills

Follow, support and enforce company policies and procedures

Excellent problem resolution skills

Assume responsibility and accountability for self and employees

Ability to quickly evaluate alternatives and decide on a plan of action

Think creatively

Basic computer knowledge and be Word and Excel proficient

Ability to organize and execute multiple style and location banquets simultaneously SUPERVISORY RESPONSIBILITIES (If applicable)

Manages one subordinate supervisor who supervises a total of 10 or more employees in the Banquet Kitchen Department Staff

Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 15 or more employees' (non-supervisory employees)

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner TYPICAL PHYSICAL DEMANDS

Regularly required to stand, walk, talk or hear, listen, taste and smell

Must be able to stand for long period of time; frequently required to sit

Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach

Safety Sensitive - positive will work daily with knives, slicers, hot oil, and gas stoves TYPICAL MENTAL DEMANDS

Requires the ability to interact with people beyond giving and receiving instructions

Must be adaptable to performing under stress when confronted with an emergency

Must be able to effectively handle stressful and compromising situations while remaining focused and professional

Must be able to deal with difficult people without losing perspective

Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Follow all safety policies, procedures and standards as set by OSHA and the Health Department. Be able to work flexible hours including days, evenings, weekends and holidays.

COMMENTS

Native American Preference will apply. Must be able to pass a background investigation and drug screening as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality

Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.