SUMMARY: Banquet chef must be able to decipher all information from the banquet event order. The chef is responsible for all food preparation of each B.E.O. and ensuring the timeliness, accuracy and quality of food preparation and presentation are essential in executing each function. The chef is responsible for communicating and training his or her staff on all food preparation and presentations. Must know food specifications, qualities of food for each function, ordering of all foods correct food cooking & storing temperatures.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Read Banquet event orders (BEOs) and ensure food product is available for function
• Prepare all food per BEO in timely, accurate and quality manner
• Train staff on food preparation and presentation according to Resort standards
• Keep up with industry trends and create new receipts in collaboration for Corporate Group, Weddings, Social Events
• Ability to determine food specifications and qualities from BEO
• Assist in ordering all food products for functions and manage relationships with vendors
• Maintain proper storage facilities (temperature, sanitation, & order)
• Well versed on sanitation and maintain sanitation in work area at all times
• Able to handle multiple functions simultaneously
• Vast knowledge of food , food preparation and presentation
• Understand safety precautions
• Monitor of food costing and portion control
• The following reflects managements definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.
• Support safe work habits and contribute to a safe working environment at all times.
• Follow directions, get along with co-workers and supervisors, treat co-workers, supervisors and guests with respect and courtesy, contributes to a positive and rewarding team environment and refrains from abusive, insubordinate and/or violent behavior.
• Perform other related duties as requested by the supervisor.

SUPERVISORY RESPONSIBILITIES

• Directly supervises hourly employees in the kitchen.
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.

• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.

• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.

• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
• Responsible in upholding supervisory responsibilities within the kitchen department in accordance with the organizations policies and applicable.

QUALIFICATIONS, SKILLS & ABILITIES:

• Ability to satisfactorily communicate in English (speak, read, write) with guests, coworkers and management to their understanding
• Ability to perform assigned duties with attention to detail, speed, accuracy
• Display courtesy, cooperativeness and work with a minimum of supervision
• Ability to prioritize work assignments
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to work well under pressure of organizing and attaining production schedules
• Ability to use all senses to ensure quality standards are met including vision, taste and smell
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to expand and condense recipes
• Ability to work all stations in kitchen
• Punctuality and regular, reliable attendance
• Interpersonal skills and the ability to work well with others and the public and timelines

EDUCATION AND/OR EXPERIENCE:

• Two years related hotel/Company industry experience and/or training.
• Five years experience in similar position preferred
• High school or GED graduate.

LANGUAGE SKILLS:

• Ability to read, comprehend and provide instructions, both written and verbal.

COMPUTER SKILLS:

• Proficient in Outlook and Internet applications.

CERTIFICATES & LICENSES:

• Must provide valid document(s) to work in the US.
• Valid California Driver License is required (for specific positions).

WORK ENVIRONMENT:
The work environment at Company ranges from winter time lows of 30 degrees to summer time highs to 80+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

• Use hands to finger, handle, or feel; and talk or hear.
• Specific vision abilities required by this job include close vision.
• Lift 25-50 lbs. (for specific positions)
• Sit, stand and walk for long periods of time.
• Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.

GROOMING & UNIFORM:

Some positions will be required to wear uniforms. Uniforms are the property of Company. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply.

• Hair must be clean and kept at a reasonable length.
• No extreme dying or bleaching of hair is permitted.
• Fingernails must be clean and well-trimmed at all times.
• Antiperspirant or deodorant must be worn.
• Cologne or perfume may be worn at a minimum.
• Nametags must always be worn, unless your department has a specific policy to the contrary.