Banquet Executive Chef ($500 sign-on bonus!)

  • Nemacolin Woodlands Resort
  • Farmington, PA 15437, USA
  • Sep 28, 2019
Full time Chefs, Cooks, Food Preparation Workers

Job Description

BANQUET EXECUTIVE CHEF ESSENTIAL FUNCTIONS:

  • To manage and maintain all functions of the Banquet Kitchen to include garde manger, butcher shop, and saucier.
  • Assure the work environment, quality of product, and all functions are achieving Nemacolin standards.
  • Give cooks proper direction and training by working on the floor 70% of the time
  • Ensures food for quality throughout the operation from ordering to receiving and ultimately execution
  • During peak service times, assists prep cooks by working stations
  • Responsible for cleanliness and organization of kitchen at all times
  • Must endorse a "speed to execution" mindset at all times
  • Maintain order and control problems associated with unexpected situations
  • Responsible for proper payroll and food cost control functions according to resort goals
  • Responsible for execution of banquet culinary functions according to resort standards
  • Must be able to effectively communicate with Catering, Sales, Banquets and other hotel departments
  • Responsible for reporting and taking action on, all financial aspects of the Banquet Kitchen operations

MINIMUM REQUIREMENTS

Minimum of five to ten years cooking experience
· Good working knowledge of kitchen systems
· Efficient knife skills a must
· Must show good leadership, planning and problem solving skills
· Be able to withstand large workload under high heat
· Good communication skills
· Maintain a clean and safe work area adhering to food safety and health standards.
· Handles and cleans kitchen equipment carefully and safely to prevent damage or injury.
· Works efficiently and effectively to gather, wash, cut, season, cook and to store quality ingredients.
· Performs a variety of butchering tasks, such as trimming, and cutting.
· Prioritizes and organized tasks for speed and quality assurance.
· Perform other kitchen duties as required.
· Effective interpersonal and oral communication skills
· Ability to work under pressure an take initiative in a fast paced environment
· Must have a neat appearance and be well groomed
· Ability to communicate with non-English speaking associates required

QUALIFICATION STANDARD:

Previous supervisory/management experience, a full and thorough understanding of a high volume resort banquet kitchen operation.

Any combination of education and experience equivalent to graduation from high school or any other combination of training or experience that provides the required knowledge, skills and abilities. College degree or Culinary School degree

Have the desire to teach and grow with associates.

Must be able to speak English.

Must be able to work weekends, holidays, and be flexible with shifts