The Banquet Chef is responsible to the Director of Food and Beverage for the successful management and profitability of the Banquet Culinary offerings, Seasonal Outlet Culinary, and contributing to the overall success of the resort operation.
SPECIAL JOB REQUIREMENTS/QUALIFICATIONS:
The Banquet Chef must be available to exercise his/her duties days, nights, weekends and holidays. Extensive experience in Hotel, Restaurant, Resort, or Commissary Production is required. A Culinary degree preferred.
The Restaurant Chef must be able to lift up to 50 pounds.
SPECIFIC DUTIES and RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:
Coordinate all food production operations in the Banquet and Seasonal Outlet areas of the F&B department.
Ensure the production of consistently high quality food
Maintain a high quality sanitation program throughout areas of responsibility.
Maintain and evaluate existing catering menus, food concepts and develop creative new offerings which ensure the highest quality food, consistency, and profitability
Develop accurate and aggressive long and short range objectives for the kitchen operations that are consistent with the Food and Beverage Department goals
Operate within budgeted guidelines
Implement and maintain control procedures within the department
Implement and support Wintergreen Resorts operating policies and procedures
Maintain a high level of professional appearance, demeanor, ethics and image of self and staff
Continue professional development of self and staff, recognizing the opportunity to mentor and teach staff and instill passion for the culinary field
SPECIFIC DUTIES/RESPONSIBILITIES (cont.):
Communicate effectively between departments and within the restaurant in its entirety
Operate in compliance with all local, state and federal laws and government regulations including but not limited to the State Board of Health and the Alcohol and Beverage Control Board
Maintain fair wage and salary administration in the department in accordance with Wintergreen Resort policies
Assess and review the job performance of staff and maintain personnel records of assigned employees
Conduct regular departmental level meetings
Conduct a monthly inspection of the restaurant and consistently file in a timely manner
Direct and coordinate the activities of all assigned personnel and departmental responsibilities
Coordinate internal training and development programs which foster promotion within the company
Staff the kitchen to appropriately meet production and budget demands
Ensure all employees are properly inducted and orientated to Wintergreen resort
Maintain positive employee relations
Maintain consistent and interactive guest rapport, on demand if necessary, at all times
Interface of self and the restaurant with other resort departments ensuring harmonious relationships
Ensure good safety practices of employees and guests throughout the resort, assisting in the maintenance of proper emergency and security procedures
Perform and complete special projects as requested, such as menus for private dining events
Create and cost seasonal menus, group menus, and outlet menus throughout the year
Attend management level planned weekly and monthly communication meetings
Seek approval of Paid Time Off in advance of desired time
Personally fulfill unforeseen labor shortages
Embrace and implement all policies as stated in the Wintergreen Resort Employee Handbook