Banquet Chef
Company: Disability Solutions
Location: Tucson
Posted on: October 11, 2024
Job Description:
Relax and recharge at Loews Ventana Canyon Resort, a top choice
among Arizona luxury resorts. Whether you explore the best of
Tucson or enjoy the stunning Catalina Mountain range, you can
consider us your desert oasis. Welcome to a Sonoran Escape for the
Senses.Oversees all aspects of Banquet food preparation, according
to approved standardized recipes. Plates food for service,
according to established plating/presentation criteria. Ensures
that all food served is of the highest quality and that it is ready
to be served to the guest at the appropriate time.Essential
Functions and Responsibilities
- Oversees preparation and production of all hot food items
- Supervises Banquet/Cafeteria personnel and Saucier
- Supervises/set up and organization of work area with all
necessary supplies and equipment
- Oversees/Receives, inspects, rotates all food products to
ensure that only fresh, high quality ingredients are used
- Supervises/preparation and storage of raw food products prior
to final assembly of hot food items
- Ensures that all standardized recipes are followed in the
preparation and assembly of cold menu items
- Assists Banquet/Cafeteria personnel with completion of all
duties as needed
- Monitors plating of hot foods to ensure adherence to
established plating/presentation guidelines
- Adheres to established portion control guidelines, minimizes
waste
- Monitors finished product waiting for server pick up to ensure
food is served promptly, notifies supervisor of any delays in
service
- Ensures that a quality product is prepared and served in a
timely manner
- Ensures that all Governmental Food Sanitation Standards are
followed at all times
- Monitors refrigeration and holding temperatures, cleans and
sanitizes work surfaces, washes hands frequently
- Uses knives, slicers, mixers, choppers, grinders and all other
equipment in a safe manner according to the manufactures
recommendations
- Notifies Engineering of any equipment malfunction or safety
hazard immediately
- Provides Steward with timely notification of need for clean
dishes, pots, pans etc.
- Ensures return of soiled pots, pans and cooking utensils to pot
wash area, informs Steward of any HOT items
- Reviews daily payroll report, controls daily labor costs by
reducing staff as business activity diminishes
- Attends BEO meetings
- Attends required hotel meetings to keep abreast of in-house
activities, special promotions and upcoming events, maintain
communications with other departments within the hotel
- Communicates daily with department employees to obtain/provide
current information regarding daily activities/functions and
upcoming events
- Evaluates individual employee performance, determines areas in
need of improvement or requirements for advancement, establishes
goals, objectives and training needs required to achieve same
- Conducts meeting with department employees as required, to
communicate effectively with all beverage department personnel to
ensure that they are kept current on pertinent hotel information
and activities
- Interviews, selects, trains, appraises, coaches, counsels and
disciplines departmental employees according to Loews Hotels
standards
- Other duties as assignedSupportive Functions and
Responsibilities
- Promotes and applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of all
problems and/or unusual matters of significance
- Follows New Hire Training and ongoing Star Service Competency
program in accordance with hotel policy
- Is polite, friendly, and helpful to all guests, management and
fellow employees
- Attends all appropriate hotel meetings and training
sessions
- Maintains cleanliness and excellent condition of equipment and
work area
- Executes emergency procedures in accordance with hotel
standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Decisiveness
- Agility in multitasking
- Ability to make decisions on imperfect
informationQualifications
- Excellent culinary skills and knowledge of food productions
techniques
- Thorough knowledge and understanding of Food Service Sanitation
Standards
- Thorough knowledge and understanding of kitchen equipment use
and operation
- Ability to bend, stoop, stand, lift 50 pounds and push carts
weighing up to 200 pounds
- Outstanding management, organizational, communication and
leadership skills
- Ability to speak, read and write English
- Ability to work flexible schedule to include weekends and
holidaysEducation:
- High school degree required. College degree
preferredExperience:
- 5 to 6 years experience in quality food production, in an
upscale hotel or freestanding restaurant; Two plus years
Supervisory experience in quality food production, in an upscale
hotel or freestanding restaurantLicenses or Certificates:
- ACT certification as "Sous" Chef or culinary degree from
recognized culinary institute and equivalent experience
Keywords: Disability Solutions, Gilbert , Banquet Chef, Hospitality & Tourism , Tucson, Arizona
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