Banquet Chef |
| Oct. 09, 2009 - Dec. 10, 2010 |
| Location: | Sundance, UT | | Salary Range: | DOE | | Exempt/Non-Exempt: | Non-Exempt | | Benefits: | Yes | | Employment Type: | Full Time | | Department: | Food & Beverage - Kitchen | | Description: | Schedule dictated by business needs.
Incumbent must be available 7 days/week.
Monday through Sunday,
Weekends and Holidays required, minimum 5 days/week, average 50+ hours
Full-Time, Year Round Position
SUMMARY
The Banquet Chef is responsible for the execution and organization of all Sundance catered functions be they on or off property. Additionally, the banquet Chef is responsible for Sunday and Holiday Brunches in the Foundry Grill, Mise en Place for the Deli, and resort wide fast food operations.
The Banquet Chef works closely with the Catering and Conference Services Department and the Banquet Manager to execute all Sundance functions, on or off property. The Banquet Chef must be able to maintain an open line of communication between the Executive Chef, Pastry Chef, Purchasing Agent and the Catering and Conference Services Department regarding labor, menus, and needed product for events.
| | Duties: | ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Accurate execution of all Sundance functions.
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 Sundance 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 Sundance Policies and State and Federal Laws.
ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:
Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, cause, tenets service standards and values.
Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
Strategically balance customer, business, and employee needs.
Be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing deadlines.
Possess the necessary social skills to work with a broad based constituency and provide excellent service to all internal and external guests.
Demonstrate cooperative behavior with colleagues and supervisors.
Keep information confidential as directed in the confidentiality agreement and furthermore support and comply with all Sundance policies, procedures, and standards.
Protect Sundance assets.
Be an ambassador of Sundance inside and outside of work.
SUPERVISORY RESPONSIBILITIES
Manages one subordinate supervisor and supervises a total of 10 employees in the Banquet Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of these units. 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.
ENVIRONMENTAL COMMITMENT
Support and participate in environmental programs associated with position: minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.
DRESS CODE
Sundance recognizes the impact that our image has on the guest’s impression of the resort and the perception of our ability to provide professional service to our clientele. In order to best promote a positive, professional image that meets Sundance guest’s expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:
All aspects of the Personal Appearance policy (SPL#50) must be in compliance.
Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.
Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).
Men’s shirts must be tucked in.
A tailored fit is required of all clothing.
Closed toe footwear is required.
T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef’s coat.
Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.
DISCLAIMER
This is a general description of this job. All employees of Sundance Partners LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.
| | Qualifications: | QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MANAGEMENT SKILLS
Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
Ability to manage change effectively.
Ability to conceptualize and implement the Sundance guiding principles.
Provide leadership to position Sundance 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.
EDUCATION and/or EXPERIENCE
Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Minimum one to two years experience in fine dining facility.
Minimum one year in management role.
Working knowledge of classical and proper techniques for all line stations including Saucier, Entremitier, Charcuterie and Tournant Positions.
Basic computer knowledge and be Word and Excel proficient.
Ability to organize and execute multiple style and location banquets simultaneously.
TECHNICAL/COMPUTER SKILLS
Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
CERTIFICATES, LICENSES AND REGISTRATIONS
Must have current Utah food handlers permit.
All certification, licensing, and training as required by State & Federal Law for food service.
Must possess a valid U.S. Drivers’ License in good standing in accordance to Sundance’ Insurance Company guidelines.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 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.
MATHEMATICAL SKILLS
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY
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.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, fumes or airborne particles, outside weather conditions, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.
OTHER QUALIFICATIONS
Must be 18 years of age or older.
Sundance Resort is an EOE. |
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