Executive Banquet Chef job luxury hotel Michigan

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Executive Banquet chef job Delamar hotel, Traverse city, MI

  • Salary to $80K.  Full medical, vision, dental, paid vacation, PTO, matching 401K.
  • hotel’s website: https://delamar.com/traverse-city/
  • BEFORE applying scroll down and read the Job description.

To APPLY eMail your Resume to Banquet Chef Recruiter,  Modris Reinbergs modris@gmail.com Mobile 310-691-2586

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Job Description

Your mission is to lead the Delamar main kitchen’s culinary vision and goals. The Executive Banquet Chef is an omniscient presence in the kitchen, steering the ship with an organized mind and steady hand. Oversees
all aspects of the main kitchen culinary department at luxury Delamar hotel, Traverse City. Responsible for all aspects of main kitchen culinary training.

Working with the Executive Chef and Corporate Executive Chef to ensure the detailed planning, organizing,training, and leadership necessary to achieve; employee retention, guest satisfaction, food quality, safety, cleanliness, maintenance objectives, and sanitation of an upscale hotel establishment. Collaborating alongside the Executive Chef, Director of F&B, and corporate team to assess the business needs and ensure steady growth in
sales while controlling expenses to maintain the highest profitability possible.

Reporting to: Executive Chef
Supervising: Main Kitchen Line Cooks, Main Kitchen Stewards
Job Duties:
 Overseeing the main kitchen culinary teams readiness, cleanliness, safety, food preparation, and execution.
 Works closely with line cooks on creating and preparing daily menus.
 Assist the Executive Chef in banquet menu development and execution.
 Responsible for managing all day-to-day operations of the main kitchen.
 Leads pre-shift meeting in conjunction with the dining room manager, considers all guests& feedback and takes appropriate corrective action.
 Maintain a safe and clean kitchen facility and ensure equipment is in good operating shape.
 Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
 Attend weekly BEO and F&B Meetings with function sheets and a working knowledge of the week’s events.
 Work closely with Executive Chef to monitor the food and labor costs to ensure required gross profit percentage (kitchen profit) align with company goals.
 Verifying stocks and preventing wastage.
 Ensuring proper storage of ingredients and products.
 Keeps open and daily communication with the Purchasing/Receiving department to ensure no over-ordering and all product is utilized.
 Conduct hands-on teaching and training in a commissary kitchen and at events, work closely with chefs, cooks, and other staff who work in BOH, and help with food preparation and execution.
 Ensuring the highest level of guest satisfaction; dealing with any special requests, and making sure any complaints are heard and any grievances dealt with.
 Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
 Assist in other Outlets on property and have a functional knowledge of their menu.
 Work with corporate executive chef and production executive sous chef to develop production
methodologies to increase efficiency, productivity, quality, and consistency in the commissary.

Ensures the Main Kitchen culinary team is holding up their end of the deal. Takes proper corrective action steps when needed.

Required experience/Requirements:
 At least three years of experience managing shifts or stations (with at least four full-time employees) in a
food service establishment.
 Must employ leadership and communication skills
 In-depth knowledge of food principles and best practices.
 Passion for creating incredible food.
 Ability to thrive in a high-pressure environment.
 Creative, innovative thinking.
 Exceptional standards for cleanliness, health, and safety.
 Experience managing inventories.
 Available to work on-call, shifts, after hours, over the weekend, and holidays.

Physical Demands: To perform this job successfully, an individual must perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions.
 Ability to stand for long periods of time.
 Ability to reach above your head, stoop, kneel, crouch, or crawl.

End of Banquet Chef Job Delamar hotel Traverse city, Michigan..