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Here at the Hilton Richmond Hotel & Spa we are looking to hire a Banquet Chef. The Banquet Chef reports to the Kitchen Manager and is responsible for all of the daily operations of the banquet kitchen. He or she must maintain control of the kitchen and the people who work there so that the food that leaves the kitchen meets the requirements. The Chef serves as a role model and mentor to the chefs, and must maintain a professional appearance and demeanor at all times.
Essential Job Functions:
Plan and direct food preparation and culinary activities
Work with the Kitchen Manager to modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Must ensure that all supplies are ordered, stocked, and properly stored. This includes all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning.
Works with Kitchen Manager to make sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced.
Assigns duties to his or her staff, such as food preparation tasks, or assigned line positions.
Arrange for equipment purchases and repairs
Rectify arising problems or complaints
Give prepared plates the final touch
Have a strong and highly visible and respectful presence with guest, be an exceptional communicator, have the maturity to instinctively know how to treat guest with a high-level of service. Further, he or she must be able to communicate these expectations to the staff with and positively motivate them to understand and execute to those expectations.
Develop interesting and innovative ways of promoting; incremental revenue for outlets, use relevant marketing techniques to drive guest usage of food and beverage operations, assuring guest needs and desires are consistently met and often exceeded.
Be responsive to guest requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable guest requests; believe in the service philosophy; the answer is yes, now what is the question?
Work with appropriate departments and recommend strategies that will achieve the goal of consistently providing outstanding Food and Beverage experience for our guest.
Researches new products and develops an analysis of the cost and profit benefits.
Review new techniques for food preparation and presentation in a manner and variety that maximizes guest satisfaction and minimizes food costs.
Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the plan.
Recommend, monitor and manage policies, operating procedures and staffing for all Kitchen operations.
Provides the vision, leadership and strategy to inspire associates to deliver exceptional service and drive financial success. Embrace and promote Shamin Hotels culture TOPS.
Ensure compliance with all health and safety and other food and beverage regulations; keep current on all matters pertaining to the food and beverage industry
Maintains appearance, upkeep and cleanliness of all Kitchen equipment and facilities.
Ensure a professional attitude and proper business attire when on property, ready to meet or service a guest at any time
Monitors employee dress codes according to policies and procedures.
Mentor the development and growth of associates resulting in high employee retention
Maintains records of special events, house counts, food covers and daily business volumes.
Rewards and recognizes team members who utilize their empowerment to meet or exceed guests expectations
Be a servant leader, hands on, lead by example mentality. Model and promote the vision and culture
Complete monthly Kitchen inventories.
Establishes and maintains professional business relations with vendors.
Is committed to improving all aspects of the operation on a daily basis.
Flexibility to work various schedules as business demands including nights, weekends and holidays.
Qualification Summary:
Education & Experience:
High school diploma or GED certification or equivalent experience.
Associate degree in culinary arts and 5 years experience in high volume corporate, hotel, or restaurant service OR
7 years experience in corporate, hotel or restaurant in food preparation and management.
Supervisory experience required.
Safe food handler certification preferred or certification obtained within one year of hire.
Must be able to work with and understand financial information and data, and possess basic mathematical skills
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee will be required to:
Stand or walk for long periods of time including for an entire work shift (8+ hours)
Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
Reach overhead and below the knee including bending, twisting, pulling and stooping.
Exposure to harmful chemicals, odors and potentially infectious materials.
Work in hot or cold environments (the kitchen/walk in freezer)
Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.
Mental Requirements:
Must be able to convey information and ideas clearly, both oral and written in English.
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
Must maintain composure and objectivity under pressure. Must be respectful and maintain a calm demeanor.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
Must have the ability to assimilate complex information, data, etc. from various sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must be able to work with and understand financial information and data, and basic arithmetic function.
Must be able to work with a myriad of personalities and levels within the hotel and outside sources
We are a 24/7 business so scheduling flexibility is a must. Holidays and weekends may be required. All positions at the hotel must pass a background check and a pre-employment drug test.
We offer health benefits (medical, dental, vision, pet insurance, life insurance, short term and long term disability) to all full time employees, as well as paid time off. Every employee of Hilton enjoys access to the team member travel program, which offers great discounts around the world!
If you are interested in this position please apply in person at 12042 W Broad St Richmond VA 23233.
If you apply via email please include a resume, contact phone number and email address.
EMAIL REPLIES THAT DO NOT CONTAIN A RESUME WILL NOT BE CONSIDERED
