Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Chef for the DoubleTree by Hilton in Billings, Montana.
Job Purpose:
Plan and supervise the procurement, production, preparation and presentation of all banquet food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards preferred
- Position is responsible for assisting the Executive Chef with long and short-term planning and day-to-day operations of the banquet kitchen and related areas. Recommends menu and procedural changes. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
- Plan and supervise the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.
- Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
- Assist in the creation and planning of menus and implement changes to continue to attract business.
- Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
- Prepare all food items according to standard recipes and as specified on Banquet Event Orders and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
- Prepare daily requisitions for supplies and food items for production.
- Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
- Check and control the proper storage of product and check portion control, to maintain qualify product.
- Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
- Good working knowledge of accepted standards of sanitation.
- Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
- Must have knowledge of food and beverage preparation and service.
- Promptly report all maintenance issues
- Properly receive and store food and other deliveries
- Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
- Participate in physical inventories
- Be readily available/ approachable for all guests.
- Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plans.
- Adhere to all applicable Company Standard Operating Procedures.
- Be an enthusiastic, helpful and positive member of the team
- Be professional, responsible and mature in conduct and behavior
- Be understanding of, encouraging to and friendly with all co-workers
- Be self-motivated and use time wisely
- Maintain open line of communications with each department
- Communicate pertinent information
- Perform other assignments as directed by supervisor.
This job requires the ability to perform the following:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Must possess basic computational ability.
- Ability to read recipes and follow their instructions.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
- Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
- Must be able to stand and exert well-paced mobility for up to 4 hours in length.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Requires finger dexterity to be able to operate office equipment.
- Ability to obtain and/or maintain any government required licenses, certificates or permits.
Other:
- Being passionate about people and service.
- Strong communication skills are essential when interacting with guests and employees.
- Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
- Basic math skills are used frequently when handling cash or credit.
- Problem-solving, reasoning, motivating, and training abilities are often used.
- Have the ability to work a flexible schedule including nights, weekends and/or holidays
Amazing Benefits At A Glance:
- Team Driven and Values Based Culture
- Medical/Dental/Vision
- Vacation & Holiday Pay
- Same-day pay available
- Employee Assistance Program
- Career Growth Opportunities/ Manager Training Program
- Reduced Room Rates throughout the portfolio
- Third Party Perks (Movie Tickets, Attractions, Other)
- 401(k)
- Employee assistance program
- Employee discount
- Flexible schedule
- Flexible spending account
- Life insurance
- Parental leave
- Referral program
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