Job Description

Job Details
Management
Enchantment Resort - Sedona - Sedona, AZ
Full Time
Negligible
Varies
Restaurant - Food Service
Description

Responsible for designing and executing meal services for multiple guests. Supervise the banquet kitchen operation but not limited to, coordination of new menu ideas and utilization of products to maximize customer satisfaction, oversee food preparation, ordering for upcoming events, planning and organization of all aspects of the employee dining room. Must have excellent interpersonal skills to work on a team, a great faculty for logistic planning and great leadership skills to work as a leader.

COOKING/PREP: 50%

  1. Responsibilities include creating dishes, supervising the preparation, flavoring and cooking processes such as respect of recipes, organization and cleanliness of the banquet kitchen. Direct, coordinates and delegates responsibilities to kitchen staff to ensure goal and objectives of the banquet kitchen are met on a daily basis.
  2. Responsible for the entire set-up, mise en place and execution for banquet events
  3. Responsible for ensuring the freshness and the quality of all food products. Supervise and coordinate activities of cooks and employees engaged in food preparation.
  4. Must be proficient in all meals period, including Breakfast, Lunch, Dinner as well as buffets, stations, plated banquets events in a high end luxury environment.
  5. Responsible for the freshness and quality of all food products for any events, including proper rotation of all food items in workstation mise en place and kitchen. Must be detail oriented. Looks for ways to save the resort money while still providing top quality products and services for clients.
  6. Expedite banquet events in a timely manner, and follow time expectations from executive chef to ensure smooth and seamless operation between all work stations, server pickup and ultimate guest delivery.
  7. Checks Final product before it is delivered to the customer to ensure proper preparation, plating and presentation, to include walking the food buffet before opening to ensure ultimate satisfaction.
  8. Maintaining a kitchen that is neat, safe and clean by ensuring the staff is utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that employees follow standards and regulations.
  9. Assists with training of newly hired kitchen staff assigned in banquet kitchen.
  10. Produce the finest quality product on a consistent basis.
  11. Knows all menu items from banquet menus and monitor the quality of the banquet meal during the event
  12. Responsible to oversee the quality and freshness of the employee dining room during opening hours, as well as making sure the food offering is up to standard and according to the menu.
  13. Responsible for the proper execution of food tastings for weddings, groups and banquet events.

CLEANLINESS/SAFETY: 20%

  1. Report any unsafe working/food safety conditions to Engineering team as needed to bring safe conditions under control.
  2. Inspect all refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, improper label/dating/wrapping of products.

ADMINISTRATIVE: 30%

  1. Must attend weekly meetings with Executive chef to ensure full support and good understanding of the full operation, as well as expectations given to run a smooth operation.
  2. Communicate to Executive chef any potential problems or concerns in order to rectify the problem in a timely fashion.
  3. Responsible for the banquet schedule by making sure adequate numbers of kitchen staff are scheduled to properly handle each banquet events.
  4. Participates in employee evaluations and necessary disciplinary actions.
  5. Great collaboration with the warehouse team, by placing orders for upcoming banquet events including meats, fresh fruits and produce, herbs, spices and any others supplies to execute without interfering with the par stock needed for the enchantment restaurant operation.
  6. Responsible to create the monthly staff dining room menu based on executive chef standards and vision.
  7. Must attend BEO meeting and pre-con meetings as necessary.
  8. Responsible to complete monthly inventory and submit it to the director of purchasing in a timely manner to meet accounting department expectations.
  9. Responsible for communicating with co-workers and supervisors on each shift of any problems or concerns.

Other:

  1. Due to the cyclical nature of the hospitality industry, banquet chef may be required to work varying schedules to reflect the business needs of the Resort. In addition, attendance at all scheduled training sessions and meetings is required.

SUPPORTIVE FUNCTIONS
Banquet Chef may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort:

  1. Consult with director of conference and banquet manager on a daily basis, included checking in and out with other departments that are directly related to the Culinary banquet department.
  2. Being active, such as playing a mentor role to provide the best training, provide expectations and ongoing support and assistance for new hires and existing team.
  3. Meets with potential banquets clients to discuss menu options

Supervision Exercised: Banquet Culinary & Cafeteria staff
Supervision Received: Executive Chef

Qualifications

Minimum Requirements:
Degree from accredited culinary school or several years’ experience in the food industry, food production and supervision of kitchen staff. Minimum of four years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort. Minimum of 5 years’ experience of supervising a team of 5 cooks or more. Additional experience considered where applicable to responsibilities. Must have current food handler’s certification or ServSafe. Good leadership skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. 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 great communication skills, both verbal and written. Use of Resort-approved communication devices (radio, pager, earpiece, etc.). Ability to read recipes and follow their instructions. Must have ability to read and understand BEOs. Must have the ability to delegate tasks if necessary based on level of business. Basic math computational capability including addition, subtraction, multiplication and division. Ability to work under no direct supervision and be accountable for subordinate cooks. Ability to deal with problems and resolve them efficiently. Ability to multi-task in a fast-paced and hot environment. Good Computer skills required.

Physical Requirements:

  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by Resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
  • 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 slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
  • 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 limited space and to reach other locations of the Resort 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 push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • 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 subordinates.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Ability to taste and smell
  • Ability to drive golf cart on occasion as necessary

Application Instructions

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