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)
As an integral member of the larger culinary team at Tommy Bahama Miramonte Resort & Spa, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. They will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers’ expectations related to food quality and dining experience.
Salary range $75,000/year - $85,000/year
Ensures the highest standard of quality control and menu development in the banquets kitchen. Plans and executes multiple banquet functions. Continually enhances the culinary experience of banquet guests. Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Prepares operating and capital budgets and operate banquet kitchen within those guidelines. Communicates openly and professionally with guests and meeting planners. Must be able to professionally communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness.
Able to work flexible hours and days. Two year culinary arts degree required. Minimum of five years experience in a high volume banquet operation. At least three years supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.
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