BANQUET CHEF - Ldv Hospitality : Job Details

** Banquet Chef**

Location * Summary

* Description

* Skills

Summary **Banquet Chef** Salary Competitive salary Schedule Full Time Experience Minimum 4 years of experience Location **Banquet Chef**

Description LDV Hospitalityis seeking a highly motivated and experienced Hotel & Banquet Chefto manage and oversee in-room service, banquets, and hotel events from planning to execution to presenting products to client. A strong leader with the ability to maintain highest standards of food quality, cost control and consistency.

Essential Functions:

Finance & Purchasing

Maximize profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to F&B Director

Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage

Manage relationships with food vendors; continually drive low cost through purchasing strategy; ensure all food products received meet the highest standards of quality

Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately

Establish inventory cycle with F&B Director; ensure consistent, accurate and timely completion of inventory

Cultivate positive, professional relations with vendors including interactions on property with Back of House staff

Operations:

Develop and implement operating standards for the Culinary Department

Manage Sous Chef, cooks and dishwashers in their daily responsibilities, providing clear, effective direction

Ensure all items are prepared properly and timely for service daily

Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately

Oversee menu structure, offerings, titling, pricing; Develop featured items for holidays, special events and promotions

Review and approve payroll for Back of House staff; review daily time punches for accuracy; address time clock abuse (clocking in early or late, or not taking breaks) through coaching and/or documentation

Staff Management:

Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team

Design and review weekly schedules for hourly Back of House staff

Provide final approval for all Back of House disciplinary write-ups and terminations; Ensure disciplinary and termination decisions are compliant with employment law, and minimize risk to the Company

Requirements

Minimum of 4 years of Executive Chef in a similar caliber concept or Hotel and Banquet Head Chef experience required

High school diploma or GED required

Bachelors Degree or Certified in Culinary Arts preferred

Certified in NY Department of Health & Mental Hygiene Food Protection

Equal Opportunity Employer: disability/veteran

Translate Experience Minimum 4 years of experience Location Skills Inventory Management Staff Scheduling Fine Dining Experience Fast-Paced Experience Fluent in English Culinary Degree/Training Food Safety Food Preparation Kitchen Safety Safe Food Handling Kitchen Tools Sanitary Practices By applying you confirm you have these skills. Experience **Minimum 4 years of experience** Your profile is almost ready, stand out by polishing and completing your profile %