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Banquet Chef

Summary
Banquet Chef
Salary To Be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 1437 Chestnut St, Philadelphia, PA 19110, USA

Banquet Chef


Description
The Banquet Chef is responsible for managing and overseeing in-room service, banquets, and hotel events from planning to execution to presenting products to clients. A strong leader with the ability to maintain highest standards of food quality, cost control and consistency.

Duties and Responsibilities:

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
- Cost all recipes regularly to ensure profitability targets are achieved
- Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
- Implement waste tracking system, as needed
- 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
- Ensure no members of staff are permitted to work if they are not suitably dressed or groomed
- Approve any maintenance or repairs needed through F&B Director
- Able to perform POS functions including comps, voids and transfers, back of house menu and employee administration
- Oversee menu structure, offerings, titling, pricing; Develop featured items for holidays, special events and promotions
- Promote and practice safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
- 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
- Participate in training of Front of House staff as it pertains to menu and food knowledge
- Design and review weekly schedules for hourly Back of House staff
- Establish regular communication with Back of House team, including pre-shifts, meetings, trainings, etc.
- Oversee all staffing pars, postings for open positions, interviewing and final approval for Back of House hires
- Ensure all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
- Oversee performance review process for all Back of House employees; Deliver reviews to all Chefs
- 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

Qualifications:
 Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Food & Beverage Director, General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
 Minimum of 4 years’ of experience as an Executive Chef or Hotel and Banquet Head Chef in a similar caliber concept
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress

The Banquet Chef is responsible for managing and overseeing in-room service, banquets, and hotel events from planning to execution to presenting products to clients. A strong leader with the ability to maintain highest standards of food quality, cost control and consistency.

Duties and Responsibilities:

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
- Cost all recipes regularly to ensure profitability targets are achieved
- Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
- Implement waste tracking system, as needed
- 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
- Ensure no members of staff are permitted to work if they are not suitably dressed or groomed
- Approve any maintenance or repairs needed through F&B Director
- Able to perform POS functions including comps, voids and transfers, back of house menu and employee administration
- Oversee menu structure, offerings, titling, pricing; Develop featured items for holidays, special events and promotions
- Promote and practice safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
- 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
- Participate in training of Front of House staff as it pertains to menu and food knowledge
- Design and review weekly schedules for hourly Back of House staff
- Establish regular communication with Back of House team, including pre-shifts, meetings, trainings, etc.
- Oversee all staffing pars, postings for open positions, interviewing and final approval for Back of House hires
- Ensure all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
- Oversee performance review process for all Back of House employees; Deliver reviews to all Chefs
- 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

Qualifications:
 Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
- Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook
- Has a can-do attitude and is willing to jump into any role as needed
- Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system
- Must have considerable skill in math and algebraic equations using percentages
- Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws
- Organize and/or attend mandatory meetings
- Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
- Perform all other related and compatible duties as assigned by the Food & Beverage Director, General Manager or Managing Partners
- Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements:
 Minimum of 4 years’ of experience as an Executive Chef or Hotel and Banquet Head Chef in a similar caliber concept
- High School Diploma or GED
- Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required

Physical/Special Requirements:
- Ability to lift 30+ pounds often.
- Ability to sit, stand, and bend for extended periods of time.

Work Environment
- Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
- Ability to perform essential job functions under pressure, maintain professionalism when working under stress


Details
Salary To Be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 1437 Chestnut St, Philadelphia, PA 19110, USA

Skills
Other
By applying you confirm you have these skills.

expired job post

1437 Chestnut St, Philadelphia, PA 19110, USA