Banquet Chef

Omaha, NE, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $52,100.00 - $78,400.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Life insurance

Job Description

This opportunity is with a prestigious hotel renowned for its dedication to providing exceptional hospitality and culinary experiences. As a well-established entity in the hospitality industry, the hotel offers a dynamic and professionally enriching environment. It prides itself on high standards of service and quality, continuously striving to exceed guest expectations across all facets of its operations, including food and beverage services.

The role of Executive Chef is pivotal in maintaining and elevating the hotel's culinary standards. This leadership position requires comprehensive oversight of all food preparation activities, production processes, and stringent control of labor and food costs across ... Show More

Job Requirements

High school education required
Minimum of 2 years formal culinary schooling
Minimum of two years prior experience as an Executive Chef in a high-volume facility
Knowledge of international and domestic dishes
CPR certification and/or First Aid training preferred
Ability to obtain Serve Safe and HPH Interviewing certifications
Proficient in mathematical skills for report and budget interpretation
Knowledge of basic computer operations and software related to inventory control and menu creation
Strong understanding of menu development, marketing, cost control, and wage control
Familiarity with food products, recipes, and preparation standards
Ability to analyze and forecast data for payroll and production control
Proficient in English communication
Finger and hand dexterity for machinery operation
Ability to lift and move goods up to 400 lbs continuously
Ability to work in confined spaces and extreme temperatures
Ability to supervise large teams and manage time-sensitive goals
Skilled in conducting meetings and maintaining communication between staff and management
Physical stamina to stand, walk, or sit for extended periods
Effective interpersonal skills requiring patience, tact, and diplomacy
Ability to perceive emergency situations and maintain quality control
Equal Opportunity Employer

Job Qualifications

High School education
Minimum of 2 years formal culinary schooling
Minimum of two years prior experience as an Executive Chef with knowledge of most international and domestic dishes
Experience in a facility with food revenue and volume in excess of ten million dollars annually
CPR certification and/or First Aid training preferred
Ability to obtain certifications in Serve Safe, and HPH Interviewing
Considerable knowledge of mathematical skills including addition, subtraction, multiplication, and division to interpret reports and budgets
Knowledge of basic computer operations and relevant software for inventory control and menu creation
Extensive knowledge of menu development, marketing, cost, and wage control
Thorough knowledge of food products, standard recipes, and proper preparation
Ability to analyze and forecast data to ensure proper payroll and production control
Proficiency in English for reading, writing, and speaking
Manual dexterity to operate food machinery

Job Duties

Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs
Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities
Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement
Maintain working rapport with all hotel staff for efficient operation and service to customers
Organize and conduct monthly culinary meetings
Monitor staff performance, product quality and production flow
foster improvement where necessary
Create and implement new menus and individual menu items for all outlets based on current food trends regional tastes and seasonal price fluctuations
Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations
Confer with Director of Operations regarding new selections and changes
Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements
Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes
Create, strengthen, and maintain vendor relationships
Organize and conduct chef teambuilding classes for corporate clientele
Represent the property in the media when the occasion arises
Assist Director of Operations in estimating annual food budget
Ensure compliance with all local, state, and federal rules and regulations
Dine at local and regional restaurants to observe the latest trends in food presentation and pricing
Prepare all food items according to recipe specifications
Represent the Hilton at AFC and other Wisconsin organizations
Monitor outlets during peak periods to oversee production flow and presentation
Maintain vacation schedule for proper staffing
Report any equipment in need of repair to Chef and Engineering for service
Perform other duties as requested, such as V.I.P. parties and staff meetings

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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