Banquet Chef de Cuisine Job Listing at Shore Lodge in McCall, ID (Job ID 2076748)

Description

WHAT YOU GET TO DO:

• Supervise the daily production, preparation and presentation of all food for the hotel's Banquets Department to ensure a quality, consistent product is produced which conforms to company standards. 
• Supervise in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; train, develop, empower, coach and counsel, recommend discipline and termination, as appropriate. 
• Be aware of and report the need for maintenance of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations. 
• Promote the work safety to minimize liabilities and related expenses. 
• Assist the Executive Chef in the creation, costing and implementation of Banquet menus, including custom menus. 
• Assist the Executive Chef in recruitment and hiring when needed.
• Comply with attendance rules and be available to work on a regular basis. 
• Read and understand standardized recipes.
• Develop new recipes.
• Make logical decisions relating to par levels.
• Ordering and procurement of all banquet food product.
• Take inventory of all banquet food areas and report all relevant “month-end” information for COGS calculation 
• Assist other team members/kitchens in a managerial support role during times of low banquet volume
• Assist with reasonable requests from management
• Maintain work stations, assist with prep and cleaning

WHAT YOU NEED TO BE SUCCESSFUL:       

• 2 year culinary degree or equivalent experience and a minimum of 10 years cooking experience
• Must possess a strong sense of maturity, lead with integrity, act professionally and follow all safety and sanitation standards
• Able to read standardized recipes and organize and prioritize daily par and prep sheets
• Communicate effectively with fellow employees, kitchen and FOH staff
• Give direction and delegate work duties to staff across multiple event venues
• Quickly assess situations, determine priorities, create strategies and implement them
• Ability to multi-task while maintaining a high degree of organization and detail
• Sustain a fast pace, while staying focused on the smallest of details 
• Taking pride in being the final ‘inspector' for our product, approving it before it goes to the guest
• Adapting procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job
• Possess an understanding of both front and back of the house