Executive Banquet and Convention Center Chef

Department: Culinary

Reports to: Executive Chef

Status: Exempt

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The Executive Banquet and Convention Center Chef will be responsible for the planning, preparation, and execution of all catered and/or banquet events at the Luminary Hotel and Caloosa Convention Center. He/she will work closely with the Sales Team and Director of Convention Services to continually uphold the standards in accordance with the Autograph Collection standards under the franchise of Mainsail Lodging & Development.

Essential Functions

• Responsible for day to day managing of the kitchen staff to support a total of 60,000 square feet of private event spaces
• Ability to successfully manage multiple events across campus that range from 25 to 900 in size

• Plan and organize all prep for banquet/catered events in the hotel and convention center
• Responsible for keeping production board and production sheets current
• Responsible for banquet and convention center food costs/analysis
• Coordinates menu planning/writing in conjunction with Director of Catering & Convention Services
• Assure attendance at BEO meetings
• Work closely with banquet managers/captains to assure smooth execution of all events
• Be present on banquet and convention floor when available to assure quality of food and presentation
• Lead Taste Panels and meet with guests/clients as needed for special menus
• Responsible for hiring, training, and scheduling banquet and convention center culinary team
• Responsible for scheduling an ADP and labor management in OnTrack Labor Management
• Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, emulsifications
• Butchering – processing whole poultry, fish, and primal cuts of larger animals

• General cleaning to include equipment, floors, walls, coolers, and freezers
• Dishwashing – all Luminary kitchen team members wash dishes
• Plating dishes – presenting food for guests to the chef’s specifications
• Expediting – assisting chefs in directing the flow of service from the kitchen to the location
• Demonstration cooking – assisting Luminary chefs and guest chefs with presentations

• Lead banquet plate ups, presenting food for guests to the chef’s specifications
• Ability to understand and communicate kitchen orders
• Ability to work efficiently and effectively
• Ability to perform all functions in the kitchen and assist where needed
• Ability to work under pressure
• Ability to work long hours standing over hot stoves and grills
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Able to make great quality food
• Follow SafeStaff sanitary compliance throughout every area working in the kitchen
• Follow all safety procedures to include knife safety
• Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
• Maintain the kitchen work area in an orderly and clean condition
• Follow proper hand washing procedures
• Stock supplies for the kitchen in specified locations and maintain area in order
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies
• Maintain a professional presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel/restaurant
• Support and complete additional duties as necessary and assigned

Hotel Performance

• Ensure successful performance assisting guests with an exceptional experience to ensure high performing scores on the GSS according to Marriott

Qualification Standards

Education & Experience

• High school diploma or equivalent or higher
• Minimum of 2 years’ experience in banquet operations
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 35 lbs.
• Ability to work long hours as needed

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 direction, 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