The Banquet Chef is responsible for cooking, preparing, and garnishing all hot food and cold food for events.
will assist to maintain the AAA Four Diamond Standards.
The Banquet Chef shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the Wild Dunes Resort Culture as well as promoting Wild Dunes Resort as both the Destination and Employer of Choice!
Essential job FUNCTIONS:
Understand all Culinary arts principles
Maintain organization, cleanliness and sanitation of all food / non-food items, kitchen equipment and all kitchen surfaces
Ensure that all shelves, coolers and freezers are organized and maintained as per standards
Ensure proper stock rotation in all areas of the kitchen and minimize waste
Ensure that all cooking and holding temperatures are maintained per standards
All food items must be properly wrapped, labeled and dated at all times
Maintain hygiene standards
Monitor ordering and ensure that proper par stocks of all food / non-food items are maintained and special items as needed
Receive all goods and break them down for storage on a FIFO basis
Ensure month end inventory of all items in the kitchen is taken and controlled accurate
Monitor and ensure quality and consistency of all work and final products
Prepare culinary high lights and overseeing the development and preparation of all culinary products
Execute all culinary prep and production per business requirements and for all outlets in a timely manner
Liaise with all kitchen production areas for their daily food orders / needs
Responsible for reporting all malfunctioning kitchen equipment and report the same to the Executive Chef
Communicate all equipment needs to the Executive Chef/ Executive Sous Chef
Take ownership of and follow through with all opportunities
Communicate with all involved in regards to positive situations / comments and opportunities
Research, development, presentation and implementation of all menus, desserts, recipes and showpieces
Responsible for the maintenance of all that has been implemented
Monitor and maintaining labor and food cost within budgetary guidelines
Any other duties as assigned by the Executive Chef/ Executive Sous Chef
Properly label and date all products to ensure safekeeping and sanitation
Apply basic knife skills required for preparation of hot and cold foods
Ensures portion necessities and portion control for all food functions are recipes, especially high cost items
Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner
Hearing and visual ability to observe and detect signs of emergency situations
Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift
Maintains an up to date working knowledge of all resort amenities as well as any special events
Interacts with resort staff in a professional manner, assisting other departments when necessary
Attends mandatory monthly department meetings and appropriate resort and division meetings
Acts with responsibility towards all company property, supplies and equipment
Maintains a professional appearance, well groomed, in proper uniform, chef’s hat and follows all Wild Dunes Resort dress code standards.
Remains alert, courteous and helpful to the guests and colleagues at all times
Associate is held accountable for all duties of this job and other duties as assigned.
eXPERIENCE & eDUCATION:
High school education required
Complete culinary training program required
Must be a United States citizen or possess a valid work permit
Must be able to speak, write and understand English
Must have complete understanding of the fundamentals of the culinary operation
Must be able to accurately follow instructions, both verbally and written
Must be able to work with an around kitchen equipment
Must be able to work with and around a diverse group of food, seasonings, etc.
Must possesses excellent communication skills, verbal and written
Must be professional in appearance and demeanor
Must be able to work under pressure
Must be able to work in a fast paced environment
Must have excellent listening skills
High energy, positive attitude, willingness to learn and grow
Ability to interpret and utilize constructive criticism
Shows initiative and creativity
Appreciation for a diverse, multi-cultural environment
Must always ensure a teamwork environment, team player
Ability to work a flexible schedule that may include evenings, weekends and holidays
Must have the ability to deal effectively and interact well with the guests and associates
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Must have a passion for creating an exceptional experience for all guests
Employees who are hired at Wild Dunes Resort will be verified through the federal E-Verify system.
While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
Must be able to work in either hot or cold conditions
Must be able to stand on feet and walk throughout the day
Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
Must be able to twist and bend frequently, and squat occasionally
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description in no way states or implies that these are the only duties to be performed by this employee.
He or she will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.
Destination Hotels & Resorts, Inc.
Website : http://www.destinationhotels.com
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's fifth largest independent management company with more than 6,500 employees, over 7,000 guest rooms, and more than $1.7 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in assets nationwide. Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring an owner's perspective to the hotel management business. Destination Hotels & Resorts is one of the industry's leaders in the management and marketing of high-quality independent properties, many of which we successfully converted from major brand affiliations. Over the years, Destination Hotels & Resorts has grown to be the fifth largest independent management company in the United States, managing a portfolio in excess of a billion dollars.