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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
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
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.
Dolce Philadelphia
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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1437 Chestnut St, Philadelphia, PA 19110, USA