Banquet Chef
Company: Aspen Meadows Resort
Location: Aspen
Posted on: June 12, 2022
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Job Description:
The Banquet Chef is responsible for ensuring that all meals
coming from the kitchen for which s/he is responsible are well
prepared with regard to quality, consistency, eye appeal, taste,
and food cost. He/she is expected to assist in providing training
for all staff; meet corporate quality standards; assist in
establishing and enforcing food specifications, portion control,
recipes, and sanitation.
Education & Experience
-At least 2 years of progressive experience in a hotel or a related
field; or a 4-year college degree and at least 1 year of related
experience; or a 2-year college degree and 1 or more years of
related experience.
-Must have knowledge of F&B preparation techniques, health
department rules, and regulations, liquor laws and regulations.
Physical Requirements
General Requirements
-Maintain a warm and friendly demeanor at all times.
-Must be able to effectively communicate both verbally and written,
and approach all encounters with all level of associates and guests
in an attentive, friendly, courteous, and Count On Me!
service-oriented manner.
-Must be effective at listening to, understanding, and clarifying
concerns raised by associates and guests.
-Must be able to multitask and prioritize departmental functions to
meet deadlines.
-Attend all hotel required meetings and trainings.
-Participate in M.O.D. coverage as required.
-Maintain regular attendance in compliance with Salamander Hotels &
Resorts Management Standards, as required by scheduling, which will
vary according to the needs of the hotel.
-Maintain high standards of personal appearance and grooming, which
include wearing nametags.
-Comply with Salamander Hotels & Resorts Management Standards and
regulations to encourage safe and efficient hotel operations.
-Maximize efforts towards productivity, identify problem areas and
assist in implementing solutions.
-Must be effective in handling problems, including anticipating,
preventing, identifying and solving problems as necessary.
-Must be able to understand and evaluate complex information, data,
etc. from various sources to meet appropriate objectives.
-Must be able to maintain the confidentiality of information.
-Perform other duties as requested by management.
Fundamental Requirements
-Work with banquet managers and keep them informed of issues as
they arise.
-Keep immediate supervisor fully informed of all problems or
matters requiring his/her attention.
-Coordinate and monitor all phases of Loss Prevention in kitchen
areas.
-Monitor quality of all food product and presentation.
-Responsible for assisting in the quality and quantity control of
food production and appropriate staffing of the entire banquet
kitchen.
-Assist the department head in supervising and scheduling banquet
kitchen staff.
-Maintain refrigerator and kitchen in clean, organized manner to
facilitate the high volume production necessary to achieve company
goals.
-Make cooks aware of daily forecasts and customer counts so that
they can be adequately prepared to serve both hot and cold food on
time.
-Respond to guest complaints in a timely manner.
-Ensure compliance with requisition procedures.
-Know and enforce all local health department sanitation laws.
-Know how to compute daily food cost.
-Work with the Director of F&B to create and implement
menus.
-Assess food portion size, visual appeal, taste, and temperature of
items served.
-Check all stations at the end of every shift for proper food
storage and sanitation.
-Check food purchases for proper ordering, quality, and price
structure.
-Oversee daily activities such as preparation for all food items,
sanitation of the outlets, receiving daily inventories, log-on
report, and food cost report.
-Prepare and submit required reports in a timely manner.
-Monitor quality of service in the department.
-Ensure compliance with SOP's and procedures in the department
-Be visible on the floor and assist staff as needed.
-Provide feedback to the department head for associate performance
reviews in accordance with Salamander standards.
-Be involved in and/or conduct departmental and hotel training.
-Assist with the management of the interviewing process of
candidates for department positions and follow standards for hiring
approvals.
-Ensure overall guest satisfaction.
-Assist with the management of department associates.
-Respond to guest complaints in a timely manner.
-Comply with weekly and monthly forecasting procedures.
-Ensure the training of associates on SOP's, report preparation,
and technical job tasks.
Salamander Hotels & Resorts is committed to attracting, motivating,
and retaining talented team members who align with our company's
core values. We are proud to reward our full-time team members with
comprehensive benefit programs and resources which include:
-Health insurance with HSA and FSA options
-Dental insurance
-Vision insurance
-Life/AD&D insurance
-Short- and Long-Term Disability coverage
-401(k) with a generous company match
-Paid Time Off (PTO)
-Paid Holidays
Participation in any of the benefit plans and programs made
available to team members is subject to satisfaction of eligibility
requirements. Salamander Hotels & Resorts reserves the right to
amend or terminate any benefit plan or program at any time in
accordance with applicable law.
Salamander Hotels & Resorts is an equal opportunity employer. All
aspects of employment including the decision to hire, promote,
discipline, or discharge, will be based on merit, competence,
performance, and business needs. We do not discriminate on the
basis of race, color, religion, marital status, age, national
origin, ancestry, physical or mental disability, medical condition,
pregnancy, genetic information, gender, sexual orientation, gender
identity or expression, veteran status, or any other status
protected under federal, state, or local law. Salamander is a
drug-free workplace and participant in E-Verify.
Keywords: Aspen Meadows Resort, Aspen , Banquet Chef, Hospitality & Tourism , Aspen, Colorado
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