Banquet Chef - Casino jobs in Pensacola, FL

Description

Qualifications

A premier destination in Northwest Florida! Sandestin® Golf and Beach Resort is located on 2,400-acres between the beautiful emerald green waters of the Gulf of Mexico and the shoreline of the Choctawhatchee Bay. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience. Are you the next great addition to the team? Come make memories with us!

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:

• Develop and execute menus for all banquet and catering events, ensuring variety, quality, and creativity.
• Oversee the hands-on preparation and presentation of all food items, ensuring that they are cooked to the appropriate temperature and meet the standards of the restaurant or catering company.
• Manage a team of chefs and kitchen staff, including hiring, training, scheduling, and performance management.
• Lead by example and be hands-on in the kitchen, cooking and preparing food items as needed.
• Maintain high standards of food preparation and presentation, ensuring food safety and quality control.
• Collaborate with event planners, sales teams, and other stakeholders to create menus and ensure seamless delivery of services.
• Monitor inventory levels and food costs to maintain profitability and budget goals.
• Manage relationships with vendors, including ordering and scheduling deliveries.
• Ensure compliance with all food safety and sanitation regulations.
• Manage the maintenance and cleaning of all kitchen equipment and facilities.
• Stay up-to-date on industry trends and best practices related to banquet and catering services.
• Work with the sales team to provide input on pricing and product offerings.
• Conduct regular menu tastings and training sessions to maintain a high level of culinary expertise and creativity.

Qualifications:

• Bachelor's degree in culinary arts, hospitality, or a related field preferred.
• 5 years of experience in banquet and catering culinary management, including leading and managing teams.
• Strong culinary skills and creativity, with a focus on seasonal and local ingredients.
• Excellent communication, leadership, and interpersonal skills.
• Strong organizational and problem-solving skills.
• Knowledge of food safety and sanitation regulations.
• Proficiency in Microsoft Office and culinary management software.
• Ability to work a flexible schedule, including evenings and weekends.
• CPR and First Aid certification preferred.

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. 

EOE M/D/F/V