Banquet Chef

at  The Postmark Hotel

Position: Banquet Chef
The Role at a Glance: This position plays a key role within our hotels. The Banquet Chef is responsible for the ongoing day-to-day operation of the culinary banquet department, which includes Cooks and Stewards. In collaboration with the Executive Chef and General Manager will help lead and manage the execution of all banquet and events culinary vision for the Hotel. The ideal candidate is passionate and creative with strong food and beverage presentation skills and is in tune with current food and beverage trends.

• Oversee the day-to-day leadership of the culinary banquet department, Kitchen and Stewarding teams, driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
• Previous culinary experience in banquets and events creating and implementing SOP’s and checklists.
• While the position reports directly to the Executive Chef, there is a strong working relationship with the General Manager.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
• Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
• Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
• Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
• Recruit, hire, train, mentor and lead culinary team members with a focus on growth and development.
• Ensure the purchasing of all required items for the culinary banquets and events is taken care of and that costs are managed accordingly.
• Purchase, manage and oversee all event inventory and processes.
• Develop, cost and implement menus, training programs and SOP’s for the Kitchen team.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
• Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
• Ensure compliance with all food handling and sanitation standards are consistently maintained and exceed government standards.
• Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; coach and empower team members to do the same.
• Understand and comply with all health and safety rules, regulations, and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
• Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wearing all Personal Protective Equipment required, and participation in fire safety plan.
• Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
• Supervision of weekly payroll administration.
• Attend meetings and training as required.
• Comply with all Archive standards, policies and procedures at all times.
• Perform other tasks and responsibilities as requested by the Executive Chef - General Manager.