Highgate
Overview
The Banquet Chef at Highgate is responsible for ensuring all meals from the kitchen are prepared with quality, consistency, eye appeal, taste, and food cost in mind. The role includes providing training for staff, meeting corporate quality standards, and assisting in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Banquet Chef also controls food and labor costs while maximizing guest satisfaction. Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans. Responsible for quality and quantity control of food production and appropriate staffing of the entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in a clean, organized manner to facilitate high-volume production. Advise Sous Chefs of special products needed for upcoming functions. Inform cooks of daily forecasts and customer counts so they can serve hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in line with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Hotel Executive Chef to create and implement menus. Assess food portion size, visual appeal, taste, and temperature of served items. Check all stations at the end of each shift for proper food storage and sanitation. Check food purchases for proper ordering, quality, and price structure. Oversee daily activities such as preparation for all food items, sanitation of outlets, receiving daily inventories, log-on report, and food cost report. Qualifications
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or move objects. Maintain a warm and friendly demeanor at all times. Effective verbal and written communication with all levels of employees and guests in a courteous, service-oriented manner. Ability to listen, understand, and clarify concerns raised by employees and guests. Ability to multitask and prioritize departmental functions to meet deadlines. Perform other duties as requested by management. Location
Dallas, TX Employment type
Full-time Seniority level
Mid-Senior level Job function
Management Manufacturing Industries
Hospitality
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The Banquet Chef at Highgate is responsible for ensuring all meals from the kitchen are prepared with quality, consistency, eye appeal, taste, and food cost in mind. The role includes providing training for staff, meeting corporate quality standards, and assisting in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Banquet Chef also controls food and labor costs while maximizing guest satisfaction. Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans. Responsible for quality and quantity control of food production and appropriate staffing of the entire banquet kitchen. Supervise and schedule banquet kitchen staff. Maintain refrigerator and kitchen in a clean, organized manner to facilitate high-volume production. Advise Sous Chefs of special products needed for upcoming functions. Inform cooks of daily forecasts and customer counts so they can serve hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOPs in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in line with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Know how to compute daily food cost. Work with the Hotel Executive Chef to create and implement menus. Assess food portion size, visual appeal, taste, and temperature of served items. Check all stations at the end of each shift for proper food storage and sanitation. Check food purchases for proper ordering, quality, and price structure. Oversee daily activities such as preparation for all food items, sanitation of outlets, receiving daily inventories, log-on report, and food cost report. Qualifications
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or move objects. Maintain a warm and friendly demeanor at all times. Effective verbal and written communication with all levels of employees and guests in a courteous, service-oriented manner. Ability to listen, understand, and clarify concerns raised by employees and guests. Ability to multitask and prioritize departmental functions to meet deadlines. Perform other duties as requested by management. Location
Dallas, TX Employment type
Full-time Seniority level
Mid-Senior level Job function
Management Manufacturing Industries
Hospitality
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