- Accurate execution of all banquet functions
- Training and scheduling of all banquet culinary staff
- Produce orders for all banquet functions
- Visually inspect appearance and overall presentation of all banquet dishes to maintain appeal
- Ordering and requisition of all banquet products
- Creating recipes for all banquet and catered functions
- Upkeep of recipe database
- Cleanliness of banquet kitchen and walk in
- Monthly inventories
- Rotation of food and food products to maximize company profitability
- Special menu planning and execution
- Costing of all banquet menus
- Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws
- Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training in accordance to New York Palace Policies and State and Federal Laws
- Exhibit job and product knowledge to accurately support and promote all departments and amenity programs
- The incumbent must possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests
- Work closely with the Executive Chef and Senior Sous Chef in menu development and presentation
- Work closely with Executive Chef to standardize recipes
- Responsible along with Executive Chef/Executive Sous in maintaining overall food & labor cost within budgetary guidelines
- Maintain standards of hygiene throughout the banquet kitchen
- Must be actively involved in monitoring staff performance
- Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations
- Source out new products and supplies to constantly develop menus
- Remain on top of culinary trends & seek ways to improve culinary trends
- Responsible for scheduling of staff in the outlets and ensuring that schedules are posted in a timely manner
- Ensure that proper par stocks of all food items are maintained
- Must always be well groomed and in proper uniform, chef's hat and be role model to all staff
- Responsible for recording all food spoilage on the proper form and submit to the Executive Chef/ Executive Sous Chef
- Motivate staff and maintain discipline at all times
- Receive all goods and ensure that they meet company quality specifications and reject those items that do not
- Responsible for monthly inventory of all items in the outlet
- Ensure that standard recipes are being followed at all times
- Liaise with outlet manager and service staff regarding service issues
- Any other duties as assigned by the company
Pay Range: $90,000 - $95,000
Requirements:
- Minimum four years experience in fine dining hotel kitchen banquet facility in a management role
- Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions
- Basic computer knowledge and be Word and Excel proficient
- Excellent communication skills, verbal and written
- Ability to manage change effectively
- Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles
- Ability to sell concepts and ideas to management, peers, and employees
- Build morale and spirit
- Instill a guest service and a "can-do" attitude in all employees
- Excellent time management skills
- Follow, support and enforce company policies and procedures
- Excellent problem resolution skills
- Assume responsibility and accountability for self and employees
- Ability to quickly evaluate alternatives and decide on a plan of action
- Think creatively
- High energy, positive attitude, willingness to learn and grow
- Logical thinker and Team player
- Ability to create standard recipes
- Excellent plate presentation
- Strong understanding of purchasing, receiving, inventory control and stock rotation