Banquet Chef – Epicurean Atlanta

Department: Culinary

Reports to: Executive Chef

Status: Exempt

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We are seeking a Banquet Chef at the Epicurean Hotel in Midtown Atlanta! Do you think you have the right ingredients to add to the mix? We’ve crafted a foodie’s paradise. A wine lover’s dream. A place for connoisseurs of life to come and indulge their appetite. Because there is no greater homage to life than to indulge in and explore all the flavors that it has to offer. If you share our passion, we look forward to hearing from you.

Be a part of the immersive, appetite-driven hotel recognized for its high-end hospitality on a national level. Epicurean Atlanta has officially earned the coveted Four Diamond designation from AAA.

The Banquet Chef will be responsible for direct oversight of our banquet operations, associate cafeteria, theater events and collaborate with our chefs on our 4 F&B Outlets (Reverence, Aerial Kitchen & Bar, Office Bar & In-Room Dining).

WHO WE’RE SEEKING:

We’re seeking a unique individual who will embody the heart and soul of a true epicurean while caring deeply about our brand and community. Someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of unique food and beverage offerings.

We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We are seeking an individual who could execute and create unique memories and experiences for our guests and employees.

We have poured passion, energy, and excitement into crafting an extraordinary place and brand and we know the right Banquet Chef will be as inspired and passionate about this dynamic vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive you!

Job Requirements

ESSENTIAL RESPONSIBILITIES:

· Manage daily operations. Responsible for complying with company policies which include effective food and labor cost control, food quality, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards.

· Provide consistency and quality of sanitation and cleanliness through execution of the fundamentals, i.e., spot, and heavy cleaning, rotation, and proper storage of controllables, and through the motivation and development of the associates.

· Must comply with local, state, and federal health and sanitation codes and is responsible for meeting those standards.

· Efficiently manage banquets and events with attendance ranging from 100 to 300+ in size.

· Efficiently manage and execute plating events.

· Oversee, implement, and rollout all banquet operations to include new recipes, menu writing and design, meal presentation, and new-employee training.

· Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.

· Promote sense of ownership towards use of all controllables and equipment.

· Ensure all silver is clean and in presentable condition in conjunction with the Stewarding Team.

· Constantly spot check equipment for sanitation, safety, and proper working conditions.

· Assist in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

· Conduct end of the month inventory and mail to the Executive Chef the morning of the first day of the month.

· Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.

· Attending BEO meetings, as appropriate and ensuring all equipment needed for the event has been discussed and written on the BEO. Ensure all BEO’s are updated and distributed correctly to all departments.

· Promote and maintain effective inter/intra-departmental communications and work collaboratively with all hotel departments.

· Listen effectively, anticipate, and resolve problems as they arise.

· Embrace and teach empowerment principles to ensure guest satisfaction and team development.

· Prepare weekly schedule and labor analysis.

· Conduct morning stand-up culinary meeting on daily basis and communicate with the team what the plan is for the day.

· Daily Prep-Sheet needs to be clean and understandable and professional in appearance.

· All banquet or any other orders need to be placed 48 hrs. prior to the function start.

· Keep all kitchen areas organized and clean during and at the end of each shift.

· Train all employees in FIFO.

· Train all employees on proper food storage and organizing all stored food in the walk-ins.

· Create cafeteria menu with cafeteria cooks and ensure all ingredients are available to execute cafeteria food.

HUMAN RESOURCES:

· Responsible for interviewing, hiring, and evaluating Hourly Associates.

· Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses.

· Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance.

· Schedule and conduct monthly staff meetings.

· Coach/Counsel staff members when necessary.

· Track attendance of all culinary associates on your shift.

· Communicate any violations to the Executive Chef and draft documentation accordingly.

· Drive commitment to quality assurance and safe work practices

· Maintain high associate morale throughout the working area.

QUALIFICATION STANDARDS:

· Minimum of 5 years of progressive management experience

· Minimum of 3 years’ experience in a hotel, and 1-year experience as Banquet Chef required.

· Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines.

· High school diploma or equivalent or higher.

· Excellent communication skills, both verbal and written

· Excellent customer service skills

PHYSICAL REQUIREMENTS:

· Long hours are sometimes required.

· Ability to sit or stand for extended periods.

· Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

· Ability to communicate clearly.

MENTAL DEMANDS:

· Make sound judgments quickly.

· Ability to work with others in a high demand kitchen.

· Work on multiple tasks, making appropriate progress towards deadlines.

· Able to work independently, take directions, and provide direction to others.

· Manage differing personalities within the kitchen, the hotel, and the community.

· Maintain the highest degree of confidentiality.

· Ability to work effectively in stressful, high-pressure situations.

· Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.