This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
An Executive Banquet Chef is responsible for all banquet events, works with the Banquet and Pastry Chefs to facilitate planned banquet meals according to event orders to include directing and administering the planning, preparation, production and control of event and commissary cold and hot food operations in the main kitchen and banquet facilities, in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
What will it be like to work for this Hilton Worldwide Brand?
One of the most recognized names in the industry, Hilton Hotels & Resorts offers travelers a world of authentic experiences. Hilton remains an innovative, forward-thinking hospitality leader by offering best-in-class products, services and amenities to ensure that every guest feels cared for, valued and respected. From inaugural balls and international award galas to business events and personal moments, Hilton is where the world makes history, closes the deal, toasts special occasions and gets away from it all.
Hilton Hotels & Resorts is one of Hilton Worldwide's ten market-leading brands. For more information visit www.hiltonworldwide.com.
If you understand the importance of upholding a brand's reputation and what it takes to provide a globally recognized hospitality experience, you may be just the person we are looking for to work as a Team Member with Hilton Hotels & Resorts.
What will I be doing?
As the Executive Banquet Chef, you would be responsible for all banquet events, working with the Banquet and Pastry Chefs to facilitate planned banquet meals according to event orders, directing and administering the planning, prepartion, production and control of event and commissary cold and hot food operations in the main kitchen and banquet facilities. Specifically, you would be responsible for performing the following tasks to the highest standards:
-Attending and actively participating in the BEO and related planning meetings/briefings, communicating any up-dated information to the Banquet Chef and Pastry Chef
-Conducting daily briefing with Banquet Chef/Stewarding department leaders to discuss pertinent matters and any changes/up-dates of the events and department.
-Organizing all BEO contracts according to dates, priorities and timeline meal periods. Placing all food orders into hotel Birch Street system and maintain accurate par levels.
-Actively supervising kitchen staff during the preparation, cooking and service of food items.
-Supervising and training all kitchen staff in the proper preparation of menu and prep items according to established recipes, prep sheet guidelines and processes.
-Actively involved in the set-up of banquet presentations as well as ensuring that proper cooking techniques, plating, presentation and garnishment of all menu items are followed, from Kitchen to table methodology.
-Ensuring that all food quality standards are met in buffet presentations.
-Enforcing policies to control food cost, food waste and food quality standards and standards of Eco-sure and Quality Assurance programs.
-Inspecting kitchen equipment ensuring that it is clean and in proper working condition, writing work tickets for repair as necessary.
-Ensuring all Corporate Guidelines of menus, standards, etc. are in place and being maintained.
-Ensuring new hires initial kitchen training is completed.
-Assisting in menu planning activities as required by the Executive Chef and Executive Sous Chef.