Banquet Chef

Job Description

Job Description

Benefits :

401(k)

401(k) matching

Bonus based on performance

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

NEW! Offering a $300 HIRING BONUS for any Ward 1 residents!

If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid in 30 days of employment.

About our Company

The LINE is a collection of hotels rooted in culture and built for discovery a launchpad for city life in LA, Austin, and DC. Each property is a creative expression of its surroundings, designed for travelers who seek more than a place to sleep. We champion bold design, local flavor, and experiences that blur the line between hotel and neighborhood.

From our iconic Koreatown perch in LA to a reimagined church in the heart of DC, and a lakeside sanctuary in downtown Austin, the LINE is more than a stay its a cultural connector. Our spaces are home to award-winning restaurants, neighborhood events, rooftop gatherings, and stories that start with check-in and unfold with every curious step out the door.

At the LINE, we celebrate individuality, creativity, and the spirit of the cities we call home. Join us and help shape the guest experience for those who see travel as an invitation to explore something new.

Job Overview

The Banquet Chef is responsible for the daily operations of all food aspects of banquets, events and hospitality suite meetings. The responsibilities include, but are not limited to, organizing, preparing and executing all food, and creating seasonal menus and running the department in coordination with the Executive Chef. They will work closely with the EC regarding short and long-term goals and manage expenses within approved budget parameters. The person having this position must be able to perform any task in the kitchen if needed, remain organized and professional and act as the intermediary between the kitchen and wait staff. Additionally, this position supports the EC as second in charge when EC is not present. They will supervise the other culinary outlets of the property when needed.

The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations.

Because of the fluctuating demands of the companys operation, it may be necessary that

employees perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Responsibilities

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Assist in menu development and execution in coordination with the Executive Chef and Director of F&B.
• Able to create, develop and train new recipes and procedures, being sure to maintain the recipe binder for any updates.
• Strategize with EC and team to cross utilize food items and labor between events and outlets for optimal cost control
• Communicate with sales team for specialized menus for events including but not limited to modified menu requests for food allergies and dietary restrictions, able to provide both pricing and options.
• Responsible for expediting during service as needed
• In charge of arranging tickets and ordering food preparation so that guests receive food in the order it should be sent out
• Create, communicate, delegate and prepare food for banquets, working closely with our banquet captains, sales managers, and banquet director.
• Set high expectations regarding food quality by maintaining and coaching pristine cleanliness, organization, and appropriate food storage and sanitation standard
• Ensure product consistency through constant recipe adherence, line checks and appropriate portion control
• Order food and meal plan for employee cafeteria while being within budgetary parameters
• Assist with execution and quality of family meal for cafeteria when needed.
• Order all kitchen products in conjunction with the EC ensuring adequate stock of food, dry goods and equipment
• Willing to assist with receiving, inspecting, and storing food deliveries when needed.
• Must maintain relationships with vendors.
• Must process and butcher whole animals and fish products while focusing on portions and protein counts for ordering purposes
• Responsible for interviewing, selecting, training, guiding, managing and scheduling personnel
• Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward
• Ensure staff understands their job expectations before holding them accountable
• Maintain awareness of documentation needed and retained in employee files
• Be familiar with all safety and emergency procedures including OSHA requirements
• Attend relevant meetings
• Must be courteous and gracious, maintaining a professional demeanor at all times
• Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
• Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
• Maintain open door communication with employees

Core Compentencies

• At least three (3) years culinary banquets and catering experience
• Experience in high volume dining and fine dining background preferred
• Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system)
• Must possess strong leadership skills
• Outstanding communication and interpersonal skills
• Excellent reading, writing and oral proficiency in the English Language
• Excellent organizational and time management skills
• Excellent attention to detail and ability to multitask
• Work well under pressure, be a team player

Working Conditions / Environment

• The noise level in the work environment is usually moderate
• The person having this responsibility may have to lift up to 30lbs up to 50 times per shift. Lift and empty trashcans weighing up to 150lbs. Anything over 50lbs is a required team-lift.
• The person having this position may have to sit for one (1) hours, stand and / or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hour per day
• The work environment characteristics described herein are representative of those an Employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

About our Brand

More than a group of hotels, the LINE is a creative community built around a sense of discovery an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsive shaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.