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Title

Banquet Chef 

Description

Crystal Springs Resort, located in northwestern NJ less than 50 miles from Manhattan, is the Garden State’s premier culinary destination. The resort includes twelve restaurants highlighted by Restaurant Latour, with ratings of four stars from the Star Ledger, “Excellent” from The New York Times and New Jersey Monthly Top 25. The Wine Cellar of Restaurant Latour is the creation of the resort founder, the late Gene Mulvihill, and is one of the largest and deepest cellars in the U.S. with 135,000 bottles, 9,100 labels and vintages dating back to 1795. This unique collection includes verticals of all the great chateaus of Bordeaux and Burgundy, including many prized vintages and rare bottlings such as over 100 vintages of Chateau Latour. Awards include Wine Spectator’s exclusive “Grand Award” holder since 2006.

 

The resort also features the contemporary American cuisine of Crystal Tavern and the seasonal Chef’s Garden (summer only), as well as Schuss and Hawks Nest (winter only).  Green Valley Farms at Crystal Springs produces organic vegetables, herbs and other products for the resort’s restaurants, as well as chickens, bees and rabbits. Local purveyors supply the resort with produce during growing season. Major culinary events at the resort include New Jersey Wine & Food Festival (Spring), New Jersey Beer Festival (June), Oktoberfest (September), and Harvest Festival. Additionally, the property hosts guest sommelier wine dinners, monthly wine tasting classes (first Sunday of every month), and hands-on cooking classes for kids and adults. 

CANDIDATE PROFILE

Accountable for overall success of the banquet daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all banquet (corporate, social, weddings) food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Duties and Supporting Responsibilities

The banquet Chef will take full responsibility for his or her outlet by leading, teaching and disciplining employees under the guidance of the Executive Chef. The selected individual will Strive to exceed guests expectations, while working as a team with other Sous Chefs.

* Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
* Strive for perfection in the outlet, 100 % Guest satisfaction
* Assist and help coordinate all menu planning and implementation
* Ensure food standards and presentation are maintained and always improved
* Organize food production in an cost effective and hygienic manner
* Weekly schedule generation for outlet
* Assist in recruitment, training and discipline of all kitchen staff
* Provide coaching and discipline for outlet employees
* Maintain and monitor Safe and Sound Procedures

 

 

 

 

 

 

 

 
Position Requirements

Education and Experience - High school diploma or GED; 4 years' experience in the culinary, food and beverage, or related professional area. OR - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area.



Skills and Knowledge


- Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

- Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.

- Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.

- Mathematics - Using mathematics to solve problems.

- Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

- Writing - Communicating effectively in writing as appropriate for the needs of the audience.

- Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

- Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

- Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

-Management Competencies - Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.

- Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

 

 



 

 
Position Banquet Chef  

This position is currently accepting applications.

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