Executive Banquet Chef

The Banquet Chef is responsible to assist the Executive Chef with the overall culinary production of a high-volume banquet kitchen.

They are directly responsible for the quality and timeliness of all productions, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the banquet kitchen operations and administration.

They exhibit their culinary talents by personally performing tasks while leading the back of house banquet staff in all kitchen related functions to ensure a consistent and high-quality product.

Duties/Responsibilities:
Ensure compliance to all applicable laws and regulations pertaining to food handling, food storage, and food preparation.
The primary coordinator of the back of house banquet culinary staff.
Supervises the back of house banquet team members; effectively serving as the kitchen point of contact for the front of house banquet manager and banquet captains.
Works with the Executive Chef and uses banquet event orders and forecasts to appropriately schedule back of house staff based on expected business levels.
Manage and actively participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Ensure all kitchen facilities and equipment are properly cleaned, stored, mopped, and stocked according to anticipated business volume on a daily basis.
Understands, communicates, and ensures the compliance of all government regulations surrounding kitchens and restaurants.
Ensure all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.
Provide mentoring, coaching, and regular feedback to improve team member performance and manage conflict.
Work with the Executive Chef to recommend and develop creative strategies to achieve department goals.
Research new products, staying up to speed with current industry trends.
The ideal candidate will possess the following Knowledge, Skills and Abilities:
Technical Skills: We require 5-8 years of advance experience and knowledge of budget analysis methods, basic accounting skills, proven culinary ability in a high-volume banquet kitchen.

Functional Spanish communication preferred.

ServeSafe or analogous safe food handling certification required.
Leadership and Management: Demonstrated understanding and practice of motivational management techniques.

We require 3 years of proven leadership experience.
Customer Service and Professionalism: Proven experience serving as a role model and setting the standard for all staff to maintain high-quality and consistent customer service.
Sales Techniques and Customer Influence: Understanding of products and service, ability to develop new prospects for opportunity, and understand guest needs clearly.

Meets with clients and support sales team as necessary.

Must possess substantial experience and remain current in sales methods.

Must set and meet sales goals.
Problem Solving, Quality Control, and Priority Assessment: Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided.
Communication: Commitment to details both verbally and non-verbally and ability to encourage cooperative and consistent levels of communication with the kitchen staff, front-end staff and management.

Must understand instructions, read written company information and communicate with little or no additional direction.
Interpersonal Relationships: Ability to adapt to different personalities of guests, staff and outside vendors without losing focus.

Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Conflict Management: Capacity to recognize problems when they arise and be able to resolve them appropriately by using good judgement, tact, and initiative according to company policy and procedure.

Requires unbiased communication skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
Perform General Physical Activities: Ability to perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, handling materials.
Flexibility: Must be available to work overtime when needed, assist with the workload of others, and perform other duties as assigned.
Refined Hospitality is a Collection of Luxury-Lifestyle Hotels and Experiences.

A curated portfolio of destination-driven luxury-lifestyle hotels, restaurants, and catering venues that are by definition: polished, stylish, sophisticated, cultured, and distinct in how they are designed and operated for unparalleled guest service experiences.

Collection includes The Reeds at Shelter Haven, Stone Harbor, NJ; The Grove at Centerton, Pittsgrove, NJ and River House at Odette’s, New Hope, PA.

EOE.

Job Type: Full-time

Pay: $75,000.00
– $85,000.00 per year

Benefits:
401(k)
Dental insurance
Employee assistance program
Health insurance
Paid time off
Vision insurance
Physical Setting:
Fine dining restaurant
Schedule:
10 hour shift
Day shift
Every weekend
Holidays
Monday to Friday
Weekend availability
Experience:
Culinary experience: 5 years (Required)
Work Location:
One location
Work Remotely:
No
Work Location: One location