About This Opportunity:
The Stanley Hotel located in beautiful Estes Park, CO is looking for a Banquet Chef. As a Banquet Chef, you’ll be responsible for managing all kitchen operations and staff on a daily basis to ensure a consistently high-quality food product while at the same time developing his/her staff and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction and maximizing revenues.
Known for its old world charm, The Stanley Hotel boasts spectacular views in every direction and is less than six miles from Rocky Mountain National Park. Listed on the National Register of Historic Places and member of Historic Hotels of America, the 202-room Stanley Hotel continues its rich tradition of offering the finest service and amenities in beautiful Estes Park, CO.
Responsibilities:
Key responsibilities of a Banquet Chef include:
• Ensuring employees follow safety, sanitation and security procedures
• Creating a positive environment in which all employees have the ability to maximize their potential
• Being an inspirational leader and developer of talent and have the ability to maintain our associate satisfaction scores that have ranged from 95% - 100% since opening
• Overseeing day-to-day operations of in-house culinary areas including Banquets, Hospitality Rooms, and Room Service
• Effectively partnering with the banquet service staff
• Working closely with purchasing, catering convention services and banquet leaders
• Developing and maintaining positive relationships with associates, customers and vendors
• Responsible for all food preparation, productivity and control for room service and banquet facilities
• Training, supervising and working with all cooks and kitchen staff in order to prepare, cook and present food according to standard Hotel recipes
Job Requirements:
The minimum qualifications for this position are:
• Minimum of 2 years of experience as a Banquet Chef in a property with heavy volume
• Extensive Culinary skills
• Experience must include food cost management, banquet production with an emphasis on presentation
• Fully knowledgeable and experienced with forecasting, budgeting, labor management, and purchasing
• Proven success in a high quality operation
• Demonstrated ability to create fresh and exciting menus and individual menu items for banquet and room service based on current food trends and regional taste
• Must be creative, knowledgeable of current culinary trends, and a professional that realizes that they are a strategic partner in the success of this hotel
• Thorough knowledge of food products, standard recipes and proper preparation
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
• High school education required
• Minimum of two to four years of culinary schooling
• CPR and/or First Aid training preferred
• Ability to obtain any governmental required licenses or certificates. For example, Serve Safe certification or any other Food Handler’s permit required in state where employed
• Must possess strong communication and listening skills, excellent speaking, reading and writing
• Multiple language abilities preferred, fluency in English required and Spanish desired.
