Banquet Chef - Casino is responsible for the activities of banquet kitchen staff. Develops menus and ensures all meals are consistent with contracts. Being a Banquet Chef - Casino monitors meal quality and guest satisfaction. May require a bachelor's degree or equivalent. Additionally, Banquet Chef - Casino typically reports to a manager or head of a unit/department. The Banquet Chef - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Banquet Chef - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
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Job Summary:
The Banquet Chef is responsible for overseeing all aspects of food preparation and presentation for banquet and catering events. This role requires a creative and experienced culinary professional with exceptional leadership and organizational skills to manage a team of chefs and kitchen staff, ensuring high-quality food and guest satisfaction.
Responsibilities:
Qualifications:
Basic Required Skills:
• 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 good communication skills, both verbal and written.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. Must possess supervisory and management skills to communicate and express ideas and directives clearly to employees.
• Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Advanced knowledge of the principles and practices within the rooms discipline and hospitality profession, including experiential knowledge for management of people and complex problems.
• Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches. Ability to make decisions with only general policies and procedures available for guidance.
Physical Demands:
• Work done indoor and outdoor varies daily. Indoor temperatures are moderate and controlled by SDI environmental systems.
• Must be able to sit or stand for various amounts of time per day depending on what is needed, primarily working on the floor and checking events and setups, staff for accuracy and effectiveness. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to lift items weighing in excess of 50 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning and inspection tasks.
• 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 vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, photocopiers, dolly and other office equipment as needed.
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