Banquet Chef

2 weeks ago

Toronto, Ontario, Canada The Broadview Hotel Full time

Position:
Banquet Chef

Your Day To Day Duties:

  • Oversee the daytoday leadership of the culinary banquet department, Kitchen and Stewarding teams, driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
  • Previous culinary experience in banquets and events creating and implementing SOP's and checklists.
  • While the position reports directly to the Executive Chef, there is a strong working relationship with the General Manager.
  • Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
  • Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
  • Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
  • Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel's operation.
  • Recruit, hire, train, mentor and lead culinary team members with a focus on growth and development.
  • Ensure the purchasing of all required items for the culinary banquets and events is taken care of and that costs are managed accordingly.
  • Purchase, manage and oversee all event inventory and processes.
  • Develop, cost and implement menus, training programs and SOP's for the Kitchen team.
  • Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
  • Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
  • Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
  • Ensure compliance with all food handling and sanitation standards are consistently maintained and exceed government standards.
  • Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; coach and empower team members to do the same.
  • Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
  • Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wearing all Personal Protective Equipment required, and participation in fire safety plan.
  • Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
  • Supervision of weekly payroll administration.
  • Attend meetings and training as required.
  • Comply with all Archive standards, policies and procedures at all times.
  • Perform other tasks and responsibilities as requested by the Executive Chef
  • General Manager.

You have:

  • 35 years' experience as a banquet chef or sous chef within a fullservice hotel environment.
  • University or College diploma in a culinary or hospitality field (preferred).
  • A passion and dedication to the art of cooking.
  • A Red Seal Certification (preferred).
  • Previous experience overseeing multiple restaurants and events considered an asset.
  • A handson approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
  • Proven experience in menu and service design.
  • Experience working in unionized environment (an asset).
  • Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
  • Proven time management skills and are organized and results orientated and are able to work under pressure.
  • Proven experience motivating and inspiring a team to achieve strong performance results.
  • Demonstrates strong leadership, team, communication, and coaching skills.
  • Strong problem solving and creative thinking skills.
  • The ability to thrive in a fastpaced environmentmaintaining composure and objectivity with guests and team members.

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