- At least 2 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and 1 or more years of related experience.
- Must have knowledge of F&B preparation techniques, health department rules, and regulations, liquor laws and regulations.
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, and approach all encounters with all level of associates and guests in an attentive, friendly, courteous, and Count On Me service-oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Salamander Hotels & Resorts Management Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Salamander Hotels & Resorts Management Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain the confidentiality of information.
- Perform other duties as requested by management.
- Work with banquet managers and keep them informed of issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Monitor quality of all food product and presentation.
- Responsible for assisting in the quality and quantity control of food production and appropriate staffing of the entire banquet kitchen.
- Assist the department head in supervising and scheduling banquet kitchen staff.
- Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with requisition procedures.
- Know and enforce all local health department sanitation laws.
- Know how to compute daily food cost.
- Work with the Director of F&B to create and implement menus.
- Assess food portion size, visual appeal, taste, and temperature of items served.
- Check all stations at the end of every 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 the outlets, receiving daily inventories, log-on report, and food cost report.
- Prepare and submit required reports in a timely manner.
- Monitor quality of service in the department.
- Ensure compliance with SOP's and procedures in the department
- Be visible on the floor and assist staff as needed.
- Provide feedback to the department head for associate performance reviews in accordance with Salamander standards.
- Be involved in and/or conduct departmental and hotel training.
- Assist with the management of the interviewing process of candidates for department positions and follow standards for hiring approvals.
- Ensure overall guest satisfaction.
- Assist with the management of department associates.
- Respond to guest complaints in a timely manner.
- Comply with weekly and monthly forecasting procedures.
- Ensure the training of associates on SOP's, report preparation, and technical job tasks.
- Health insurance with HSA and FSA options
- Dental insurance
- Vision insurance
- Life/AD&D insurance
- Short- and Long-Term Disability coverage
- 401(k) with a generous company match
- Paid Time Off (PTO)
- Paid Holidays
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Banquet Chef - Aspen, United States - Salamander Hospitality, Llc
Description
Job Description
Job DescriptionThe Banquet Chef is responsible for ensuring that all meals coming from the kitchen for which s/he is responsible are well prepared with regard to quality, consistency, eye appeal, taste, and food cost. He/she is expected to assist in providing training for all staff; meet corporate quality standards; assist in establishing and enforcing food specifications, portion control, recipes, and sanitation.
Education & Experience
Physical Requirements
General Requirements
Fundamental Requirements
Salamander Hotels & Resorts is committed to attracting, motivating, and retaining talented team members who align with our company's core values. We are proud to reward our full-time team members with comprehensive benefit programs and resources which include:
Participation in any of the benefit plans and programs made available to team members is subject to satisfaction of eligibility requirements. Salamander Hotels & Resorts reserves the right to amend or terminate any benefit plan or program at any time in accordance with applicable law.
Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.
Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.
