Banquet Chef - Banquets (Caesars Forum LV)
Banquet Chef - Banquets (Caesars Forum LV)
Posted on :
16-07-2025
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1 Vacancy
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Job Description
Description
JOB SUMMARY:
Reporting Directly to The Executive Chef The Banquet Chef provides overall supervision of Banquet operations and supports The Executive Chef in ensuring profitability and efficiency.
- Inspires others with a clear direction by understanding and demonstrating a high level of commitment and energy in all endeavors.
- Consistently demonstrates superior customer service skills and acts as a positive role model for all employees.
- Conveys positive energy and enthusiasm focusing on the guest interaction. Continuously improves service by evaluating service breakdowns using guest feedback data and behavior.
- Communicates service breakdowns and team plans in buzz sessions and facilitates opportunity-seeking meetings to consistently involve all team members in service improvements.
- Immediately addresses service breakdowns and follows up to ensure guest satisfaction. Keeps team well informed of property promotions and events.
- Develops highly skilled successful employees sets realistic and measurable service standards and holds employees accountable for meeting them.
- Clearly communicates and enforces company expectations including Code of Commitment policies procedures department goals and business strategy.
- Addresses employee performance issues coaches for improvement and provides ongoing feedback.
- Uses EOS data to improve the workplace listens and responds to employees recognizes and rewards individual and team performance.
- Consistently follows company policies procedures and industry regulations maintains accurate and up-to-date employee records and completes performance reviews timely.
- Takes personal responsibility for creating an atmosphere of commitment to internal guests needs.
- Maintains standards set by the Executive Chef in the preparation and presentation of food items.
- Implements quality portion and garnishing so as to maintain food costs as set by the Executive Chef.
- Implementing and maintaining sanitation standards as set forth in the City and State Health Department Codes.
- Ordering of food items for merchandising in sufficient qualities to sustain operational needs.
- Implements the in house training program as directed by the Executive Chef.
- Evaluates food service personnel in the Banquet department in accordance with personnel guidelines.
- Performs all other related and compatible duties as assigned.
Education and Work Experience:
- Graduate from a culinary school preferred.
- Four to six years food production area experience required.
Physical Mental and Environmental Demands:
- Must be able to work independently.
- Must be able to sit stand or walk for long periods of time (4 hours).
- Must be able to respond calmly and make rational decisions when handling employee conflicts.
- Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
- Must be able to lift and carry up to 50 lbs.; and have the ability to push pull reach bend twist stoop and kneel.
- Respond to visual and aural cues.
- Must have the manual dexterity to operate a computer and other necessary office equipment.
- Must be able to tolerate areas containing dust loud noises and bright lights.
- Must be able to work varied shifts weekends and holidays as needed.
- Ability to simultaneously manage several projects and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
- Ability to speak distinctly and persuasively.
- Must be able to read write speak and understand English.
Employment Type
Full-Time
Key Skills
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