AMVETS Jobs

{width="350" height="350"} Cedars at Dungeness is currently seeking a skilled Lead Banquet Chef to join the team! If you have a passion for creating exceptional dining experiences and possess a strong background in banquet and event catering, we would love to hear from you! Apply now! The lead banquet chef directs all aspects of food preparation, production and control for all food outlets.  Ensures quality standards and cooking time.  Responsible for enhancing the food product that is presented to guests.  Make changes that respond to the marketplace and to guests' needs, both present and anticipated.  Organize and maintain proper cooking techniques, food handling, sanitation, and food storage.

*Native American hiring preference for qualified candidates. 

ESSENTIAL FUNCTIONS

• Order banquet and catering food inventory and supplies
• Prepare monthly inventory and compiling totals
• Lead menu development and strategic product planning while maintaining food safety and regulatory requirements
• Quarterly, complete accurate food costing of ingredients for the menu items
• Implement efficient work methods to fulfill budgetary goals
• Assist with interviewing, hiring and training employees
• Create weekly schedules for banquet kitchen staff two weeks in advance in a timely manner
• Prepare food for banquets and events
• Prepare food items by food washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish
• Ensure a clean and organized workspace, fulfilling the Resort's standards and compliancy with food and safety regulations
• Maintain the buffet line, dishes, and food display items, ensuring quality presentation and cleanliness
• Ensure that all end of the day and shift duties are completed including but not limited to; properly breaking down after event, overseeing that all items are clean and put away, and that all cardboard and garbage is taken out
• Ensure that all department daily and weekly checklists are completed
• Hold weekly Cedar Session meetings with employees and monthly staff meetings
• Attend weekly managers' meetings
• Compare product cost and quality and make changes as needed
• Ensure that all banquet staff members are performing up to department and property standards; observing, critiquing, offering suggestions for improvement and disciplining when necessary
• Make sure that all employees are meeting dress code regulations and possess all required licenses
• Oversee all service aspects of banquets, caterings and events
• Review and evaluate data for accuracy and completeness
• Responsible for the timely completion of the 7 Totems of Service appraisals for designated team members
• Must exercise confidentiality and discretion on a daily basis
• Perform miscellaneous duties as assigned
• Must follow all safety rules and regulations

• Follow all general and department policies and procedures

   

QUALIFICATIONS

High School Diploma or GED equivalent required

Minimum of (5) years kitchen management of supervisory experience

Thorough knowledge of all institutional kitchen equipment

Extensive knowledge of menu development, insight into marketing, cost and wage control

Must possess outstanding interpersonal communications skills to effectively interface with guests

and/or team members

Strong organization, prioritization and multi-tasking skills

Highly analytical thinking with demonstrated talent for identifying, scrutinizing, improving, and streamlining work processes

Innovative problem-sol