Banquet Chef
Loews Hotels
- Arlington, TX
- Permanent
- Full-time
- Oversees preparation and production of all hot food items
- Supervises Banquet/Cafeteria personnel and Saucier
- Supervises/set up and organization of work area with all necessary supplies and equipment
- Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
- Supervises/preparation and storage of raw food products prior to final assembly of hot food items
- Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
- Assists Banquet/Cafeteria personnel with completion of all duties as needed
- Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines
- Adheres to established portion control guidelines, minimizes waste
- Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
- Ensures that a quality product is prepared and served in a timely manner
- Ensures that all Governmental Food Sanitation Standards are followed at all times
- Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
- Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
- Notifies Engineering of any equipment malfunction or safety hazard immediately
- Provides Steward with timely notification of need for clean dishes, pots, pans etc.
- Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items
- Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
- Attends BEO meetings
- Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
- Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards
- Other duties as assigned
- Promotes and applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of all problems and/or unusual matters of significance
- Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
- Is polite, friendly, and helpful to all guests, management and fellow employees
- Attends all appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Decisiveness
- Agility in multitasking
- Ability to make decisions on imperfect information
- Excellent culinary skills and knowledge of food productions techniques
- Thorough knowledge and understanding of Food Service Sanitation Standards
- Thorough knowledge and understanding of kitchen equipment use and operation
- Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
- Outstanding management, organizational, communication and leadership skills
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and holidays
- High school degree required. College degree preferred
- 5 to 6 years experience in quality food production, in an upscale hotel or freestanding restaurant; Two plus years Supervisory experience in quality food production, in an upscale hotel or freestanding restaurant
- ACT certification as “Sous” Chef or culinary degree from recognized culinary institute and equivalent experience