Banquet Chef

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POST DATE 9/14/2016
END DATE 10/9/2016

Carlson Rezidor Hotel Group Chicago, IL

Chicago, IL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Mid-Career (2 - 15 years)
Associates Degree


ESSENTIAL DUTIES AND RESPONSIBILITIES: Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Blu's overall mission, vision values and strategies * Assists the Executive Chef in managing to meet financial and guest satisfaction goals Ensures quality and consistency in the preparation and presentation of menu items * Conducts food inventory and makes orders to meet demand of restaurant outlets and banquet departments (Employee Cafeteria?) * Participates in food tastings and reviews competition menus to share input and suggestions with Executive Chef * Maintains menu recipes and instructs kitchen staff on preparation of menu items to recipe * Maintains product consistency by conducting inspections of seasonings, portion and appearance of food * Coordinates service with restaurant and banquet operations Manages the kitchen operation * Monitors uniform and professional appearance of Kitchen staff to meet safety, presentation, and other requirements of each outlet * Complete assigned kitchen projects in a timely and professional manner * Ensures that proper sanitation practices and documentation are followed to meet or exceed food safety guidelines * Schedules Sous chefs and kitchen staff based upon forecasted volumes Supports Food & Beverage Outlets * Works closely with Executive Chef to ensure success banquet and outlets * Manages Food & Beverage Outlets as needed * Assists in training restaurant kitchen staff Assists in planning and preparation of banquet and off-site events * Attends banquet meetings concerning event menus and food presentation * Manages food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site catered events Creates 100' guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork * Communicates and reinforces the vision for Yes I Can! service to employees * Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis * Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis * Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services * Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork REQUIREMENTS: * Minimum two years experience as Sous Chef or equivalent role * Previous supervisory experience required * Previous culinary management experience in high volume fine dining * Minimum 2 year culinary degree required, three - four year degree preferred * Able to resolve conflicts with guests, supervisor and employee * Able to collaborate effectively with other hotel employees and managers to ensure teamwork * Excellent multitasking skills * Basic computer skills required * Extensive knowledge or menu development, knowledge of both international and domestic dishes PHYSICAL DEMANDS * Ability to lift 50 pounds on a regular basis * Ability to push and pull carts weighing up to 250 pounds occasionally * Ability to sit at a desk for up to 5 hours * Ability to stand for extended periods of time Ability to work in extreme conditions like freezers and kitchens