Culinary Banquet Chef (FT)

SUMMARY
The Banquet Chef is responsible for the execution and organization of all Resort functions if they on or off property. In the Executive Chef’s absence the Banquet Chef is responsible for running the kitchens, ordering, schedules, meetings, etc. The banquet chef reports directly to the Executive Chef who in turn is directly accountable to the Director of F&B and the General Manager. The Banquet cooks report directly to the Banquet Chef. The Banquet Chef must be able to keep an open and constant line of communication between the Pastry Chef, Executive Chef, and the Sales Department as to party changes and additional labor needs for the Banquet department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Accurate execution of all Resort function                                               
• Training of all banquet staff
• Scheduling of all banquet and café staff
• Produce orders for all banquet functions
• Ordering and requisition of all banquet products
• Creating recipes for all banquet and catered functions
• Upkeep of recipe database
• Upkeep and cleanliness of Resort catering vans and vehicles
• Cleanliness of banquet kitchen and walk in
• Monthly inventories
• Rotation of food and food products to maximize company profitability
• Cleanliness of all remote banquet kitchen facilities
• Sunday brunch menu planning and execution
• Holiday buffet menu planning and execution
• Seasonal menus for breakfast, lunch, dinner, breaks and receptions
• Seasonal menus planning and execution
• Special menu planning and execution
• Costing of all banquet menus
• Responsible for setting a good example and ensuring staff abides by safety, sanitation standards, practices, and applicable laws
• Responsible for tracking, documenting, and ensuring all kitchen staff have appropriate certification, licensing and training according to Resort Policies and State and Federal Laws
• The incumbent must embrace and promote all facets of the 12 Guiding Principles: vision, mission, service guidelines, and values

• The incumbent must exhibit job and product knowledge to accurately support and promote all Resort departments, amenities and programming ventures
• The incumbent must strategically balance customer, business, and employee needs
• The incumbent must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines
• The incumbent must possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests
• The incumbent shall at all times demonstrate cooperative behavior with colleagues and supervisors
• The incumbent must keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures, and standards
• The incumbent is responsible for protecting assets
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

EDUCATION/EXPERIENCE

• Minimum four years experience in fine dinning hotel kitchen banquet facility or similar caterer.
• Minimum four years in management role
• Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions
• Must possess a valid U.S. Drivers’ License in good standing in accordance to Resort Insurance
• Must have current Michigan food handlers permit

OTHER SKILLS AND ABILITIES

• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited
• standardization exists
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
• Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and
• electronic mail
• Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Grand Traverse Resort and Spa
• Ability to manage change effectively
• Ability to conceptualize and implement the Resort 12 guiding principles
• Provide leadership to position Resort to achieve its vision
• Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles
• Clear concise written and verbal communication skills
• Ability to sell concepts and ideas to management, peers, and employees
• Build morale and spirit
• Instill a guest service attitude in all employees
• Instill a "can-do" attitude in all employees
• Excellent time management skills
• Follow, support and enforce company policies and procedures
• Excellent problem resolution skills
• Assume responsibility and accountability for self and employees
• Ability to quickly evaluate alternatives and decide on a plan of action
• Think creatively
• Basic computer knowledge and be Word and Excel proficient
• Ability to organize and execute multiple style and location banquets simultaneously

SUPERVISORY RESPONSIBILITIES (If applicable)

• Manages one subordinate supervisor who supervises a total of 10 or more employees in the Banquet Kitchen Department Staff
• Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 15 or more employees non-supervisory employees
• Carries out supervisory responsibilities in accordance with the organization's policies and

        applicable laws

• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

• Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long period of time; frequently required to sit
• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.  May be required to work in a confined space.  Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.  Must be able to work flexible hours including days, evenings, weekends and holidays.

COMMENTS

Native American Preference will apply.  Must be able to pass a background investigation and a drug oral screening as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.  Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.