Banquet Chef at Crowne Plaza Lansing

Lansing, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

0.0

Posted On

05 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Staff Training, Coaching, Food Cost Management, Menu Execution, Sanitation Laws, Knife Handling, Budgetary Planning, Scheduling, Organization, Basic Math, Computer Literacy

Industry

Hospitality

Description

Description Job Overview The Banquet Chef will oversee the day-to-day Banquet Culinary operations and provide training, coaching, and support for the Banquet Culinary staff as they perform their daily duties. Responsible for ensuring that all meals for banquet events are well prepared with regard to quality, consistency, visual appeal, taste, and food cost. Benefits and Discounts provided to company employees: Medical/Dental/Vision Insurance Vacation time Vacation Enhancement Personal Day Paid Holidays Funeral/Bereavement Leave Pet Bereavement Footwear Reimbursement Policy $20,000 Life Insurance Policy Holiday Bonus Sick time Travel Benefits at IHG® Hotels & Resorts Worldwide Friends and Family Rate at the Crowne Plaza Lansing Retirement Plan with company match Benefits eligibility varies based on position, employment status, and length of service. Duties and Responsibilities Train staff by showing them how to perform each task. Work side-by-side to evaluate the learning and comprehension of tasks. Assign work and oversee banquet culinary staff. Coach and counsel banquet culinary staff to hotel standards. Attend meetings that promote communication regarding the Front of the House and the kitchen for a smooth execution-Daily Business Review, Food & Beverage Meetings, and Leadership Meetings. Ensure a safe working environment for all kitchen personnel, paying particular attention to slippery surfaces, hot surfaces, and sharp objects. Demonstrate the appropriate way to handle knives to minimize potential injuries. Write and administer banquet culinary staff evaluations. Make suggestions and recommendations as to the hiring, firing, advancement, promotion, or any other change of status of banquet culinary associates. Monitor and maintain food cost in alignment with budgetary targets. Plan cooking times for the smooth execution of Banquet events. Schedule to meet the demands of business levels. Proactively engage with guests and fellow associates. Understand and enforce all local health department sanitation laws. Maintain Serv Safe Food Manager Certification. Knowledge of OSHA and safety standards within the kitchen. Specific job knowledge, skills, and abilities: Frequently communicate with individuals inside and outside the Company to exchange accurate information. Frequently operate a computer and other office equipment, such as a photocopier, telephone, and computer printer. Knowledge of the culinary department, its services and facilities. Ability to be detailed oriented and organized. Frequent use of basic math skills. Physical demands: Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possibly for 4 hours at a time. Ability to exert well-paced mobility for up to 10 hours in length in a limited space. Ability to position self to fulfill cleaning tasks. Frequently lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis, and maneuver carts and equipment weighing up to 250. Requirements A high school or equivalent education is preferred. Culinary classes preferred. Minimum of 2 years of culinary experience required. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required. Upon employment, all associates are required to fully comply with Crowne Plaza Lansing rules and regulations for the safe and effective operations of the Hotel’s facilities. Associates who violate Hotel rules and regulations will be subjects to disciplinary action, up to and including, separation. This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to review the job or to require that other or different tasks be performed as assigned. All job requirements are subject to possible revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a threat or risk to the health and safety of themselves or other employees. This position description in no way states or implies that these are the only duties which will be required in this position. Employees will be required to follow other job-related duties as requested by their supervisor/manager (within the guidance and compliance with Federal and State laws). Continued employment remains on an “at-will” basis.

Responsibilities

Oversee day-to-day banquet culinary operations, ensuring high quality, consistency, and visual appeal of all meals. Provide training, coaching, and support to culinary staff while maintaining food costs and safety standards.