Banquet Chef de Cuisine | Fine Dining

US-VA-Greater Roanoke Area
2 months ago(10/23/2017 8:59 PM)
Requisition ID
2017-19752
# of Openings
1
Category (Portal Searching)
Culinary

Overview

The Homestead

 

Homestead

 

Our employees are what make The Homestead what it is. Since 1766, they’ve helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.

 

Omni Homestead’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match.

Job Description

The Banquet Chef de Cuisine is responsible to provide technical and administrative assistance to the Executive Sous Chef and Executive Chef, and ensures effective operation of the banquet kitchen and other food production outlets, as assigned.

Responsibilities

  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  • Operates and maintains all department equipment and reports malfunctions.
  • Purchases appropriate supplies and manages inventories according to budget.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
  • Effectively investigates reports and follows-up on associate accidents.
  • Sets a positive example for guest relations.Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
  • Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
  • Helps associates receive on-going training to understand guest expectations.
  • Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.
  • Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Participates in the associate performance appraisal process, providing feedback as needed.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

Qualifications

  • Customer Service, prior admin experience preferred.
  • Associates degree or higher preferred in Culinary Arts. 
  • Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
  • Clear, positive, energetic communication skills.  
  • Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher.
  • Serve Safe certified food manager

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