Banquets Chef de Cuisine
Garden of the Gods Resort and Club, Colorado Springs, CO, United States
Overview
To supervise and coordinate the preparation of Catering and Banquet food according to standards set by the Executive Chef. Responsible for execution of all banquet and catering functions. Is the culinary MOD when executive chef or Executive Sous Chef are not present. Is the main liaison between restaurant manager & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen.
Essential Functions
Assists in periodic food inventories
Communicates and oversees food and supplies ordering
Supervises and coordinates production of food according to menu specifications and culinary training.
Assists the chefs and the cooks in the preparation of certain cuisine
Inspects the quality of food products used in the cuisine and informs the chef when the quality is unacceptable.
Ensures all cuisine served to guests follows established guidelines for portions, quantities, quality, appearance, and palatability
Checks the physical cleanliness of operations, ensuring all staff practice clean-as-you-go techniques.
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
May perform chef or sous chef duties in the absence of the chefs.
Deliver I Am Proud service standards and department-specific signature touch points.
Establish cross-departmental communication channels among teammates that are consistent and complete.
Actively prepare and manage culinary team schedules, ensuring proper coverage
Effectively contribute to the creative menu development, engineering, and conceptualization process
Successfully create recipes for all menu dishes with complete costing and pricing recommendations that achieve the division's food cost goals.
Foster a collaborative work environment with all stakeholders
Participate in the recruitment, hiring, training, development, and mentorship of culinary team members
Champion a culture of excellence
Additional Duties And Responsibilities
Problem-solving identifiable information is clear, but further investigation is often required in order to define a solution
Delegation is important
Insure smooth service
Adhere to all food codes and HACCP
Greet every guest, member, and team member with I Am Proud standards and set a positive tone for every interaction.
Provide extraordinary service that is Enriching by Nature.
Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.
Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
Be empowered to make things go right if they go wrong.
Give the guest/member a fond farewell.
Address feedback by utilizing the LEARN Model.
Demonstrate a professional appearance and be attentive to what matters most.
Comply with company policies and procedures.
Observe and adhere to safety guidelines.
Marginal Functions
Perform other duties as assigned.
Interface positively with other departments, offering assistance when needed.
Displays care in use of equipment and maintains an organized and professional work environment.
Position Requirements
Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines
Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred.
License, Registration, and/or Certification Required: Serve safe mangers certification.
External And Internal Personal Contact
Communications:
Daily – Verbal and written
Weekly – Verbal written and electronic
Occasionally – Participate in one-on-one coaching sessions.
Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.
Additional Certifications
Valid Driver's License: Yes
CPR Certification: Yes
Food Protection Manager Certification: Yes
Food Handler Certification: Yes
Alcohol Server/Seller Certification: Yes
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To supervise and coordinate the preparation of Catering and Banquet food according to standards set by the Executive Chef. Responsible for execution of all banquet and catering functions. Is the culinary MOD when executive chef or Executive Sous Chef are not present. Is the main liaison between restaurant manager & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen.
Essential Functions
Assists in periodic food inventories
Communicates and oversees food and supplies ordering
Supervises and coordinates production of food according to menu specifications and culinary training.
Assists the chefs and the cooks in the preparation of certain cuisine
Inspects the quality of food products used in the cuisine and informs the chef when the quality is unacceptable.
Ensures all cuisine served to guests follows established guidelines for portions, quantities, quality, appearance, and palatability
Checks the physical cleanliness of operations, ensuring all staff practice clean-as-you-go techniques.
Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
May perform chef or sous chef duties in the absence of the chefs.
Deliver I Am Proud service standards and department-specific signature touch points.
Establish cross-departmental communication channels among teammates that are consistent and complete.
Actively prepare and manage culinary team schedules, ensuring proper coverage
Effectively contribute to the creative menu development, engineering, and conceptualization process
Successfully create recipes for all menu dishes with complete costing and pricing recommendations that achieve the division's food cost goals.
Foster a collaborative work environment with all stakeholders
Participate in the recruitment, hiring, training, development, and mentorship of culinary team members
Champion a culture of excellence
Additional Duties And Responsibilities
Problem-solving identifiable information is clear, but further investigation is often required in order to define a solution
Delegation is important
Insure smooth service
Adhere to all food codes and HACCP
Greet every guest, member, and team member with I Am Proud standards and set a positive tone for every interaction.
Provide extraordinary service that is Enriching by Nature.
Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.
Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
Be empowered to make things go right if they go wrong.
Give the guest/member a fond farewell.
Address feedback by utilizing the LEARN Model.
Demonstrate a professional appearance and be attentive to what matters most.
Comply with company policies and procedures.
Observe and adhere to safety guidelines.
Marginal Functions
Perform other duties as assigned.
Interface positively with other departments, offering assistance when needed.
Displays care in use of equipment and maintains an organized and professional work environment.
Position Requirements
Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines
Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred.
License, Registration, and/or Certification Required: Serve safe mangers certification.
External And Internal Personal Contact
Communications:
Daily – Verbal and written
Weekly – Verbal written and electronic
Occasionally – Participate in one-on-one coaching sessions.
Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.
Additional Certifications
Valid Driver's License: Yes
CPR Certification: Yes
Food Protection Manager Certification: Yes
Food Handler Certification: Yes
Alcohol Server/Seller Certification: Yes
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