Banquet Chef

POSITION PURPOSE:

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.

EXAMPLES OF DUTIES:

ESSENTIAL FUNCTIONS:

• Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage.  Communicate and enforce policies and procedures.
• Manage Banquet event orders .
• Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.  Assist with employee selection, training and development, and performance coaching.
• Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly
• Develop new menu concepts.  Prepare, test, and cost out new menu items. 
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and kitchen stations.  Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.  Notify Engineering of any maintenance and repairs needs.
• Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Ensure that kitchen is prepared for the upcoming days’ work.  Ensure that all equipment is in proper operational condition and is cleaned on a regular basis.  Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
• Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. 
• Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC.

PHYSICAL REQUIREMENTS:

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+

Physical Activity                                                                               Frequency

Sitting                                                                                                  Occasional

Walking                                                                                               Frequent

Climbing Stairs                                                                                   Occasional

Standing                                                                                              Frequent

Crouching/Bending/Stooping                                                              Occasional

Reaching                                                                                             Frequent

Grasping                                                                                             Frequent

Pushing/Pulling                                                                                   Occasional

Near Vision                                                                                         Constant

Far Vision                                                                                            Constant

Hearing                                                                                               Constant

Talking                                                                                                 Constant

Smell                                                                                                   Frequent

Taste                                                                                                   Frequent

Lifting/Carrying(# lbs)                                                                         Occasional – up to 50 lbs.

Travel                                                                                                  Rare

OTHER DUTIES:

Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards.  Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.

QUALIFICATION STANDARDS:

EDUCATION:

High School graduate or equivalent required.

At least 2 year college (associate) degree preferred or

One to two years of post-high school education preferred.

EXPERIENCE:

Three years or more of experience in a culinary /Management position

LICENSES OR CERTIFICATES:

None required

GROOMING/UNIFORMS:

All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.