Banquet Executive Chef

Nestled amid 16 pristine acres in Silicon Valley, Rosewood Sand Hill melds the rich heritage of relaxed California Ranch architecture with fragrant gardens and stunning Bay Area views of the Santa Cruz Mountains. The 121 guestroom hotel appeals to an array of guest experiences with resort-like amenities, lush courtyard gardens and local charm. Whether relaxing in the largest guestrooms on the peninsula, indulging at Sense, A Rosewood Spa® or delighting in the freshest of local ingredients at the Michelin-starred Restaurant Madera, guests enjoy unparalleled attention to detail and impeccable service.
OVERVIEW/BASIC FUNCTION:
Responsible for all aspects of managing the Banquet kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.

• Review the daily banquet activities; check the following:

B.E.O. function sheets

Forecasted covers for Banquet

Hotel F&B activities

Purchases

Daily B.E.O. meeting

Appointments

V.I.P.'s/special guests

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.

• Establish the day's priorities and assign production and prep task to staff to execute.

• Review daily events and offer feedback to Executive Chef and Banquet Manager.

• Review daily function sheets and make note of any changes; post function sheets for the next 7 days.

• Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

• Take physical inventory of specified food items for daily inventory.

• Place the Daily Produces, Meat & Seafood orders.

• Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel.; ensure quality of products received.

• Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.

• Ensure that staff report to work as scheduled; document any late or absent employees.

• Coordinate breaks for staff.

• Inspect grooming and uniform of staff; rectify any deficiencies.

• Check and ensure that all opening duties are completed to standard.

• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

• Ensure that recipe cards, production schedule, plating guides, photographs are current and posted.

• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

• Work on line during service and assist wherever needed.

• Be aware of any shortages and make arrangements before the item runs out.

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

• Conduct frequent walk through of Banquet kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

• Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.

• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Maintain proper storage procedures as specified by Health Department and hotel requirements.

• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.

• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

• Develop Banquet new menu items, test and write recipes.

• Assist Catering department with developing special menus for functions; meet with clients as requested.

• Review sales and food cost daily; resolve any discrepancies with the Controller.

• Minimize waste and maintain controls to attain forecasted food and labor costs.

• Ensure that excess items are utilized efficiently.

• Monitor and ensure that all closing duties are completed to standard before staff sign out.

• Forster and promote a cooperative working climate, maximizing productivity and employee morale.

• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing staff; reevaluate positions in the kitchen and make changes wherever necessary.

• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.

• Conduct scheduled performance appraisals.

• Document pertinent information in the log book and follow up on items notated during other shifts.

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

• All other duties as required.

JOB REQUIREMENTS

Experience: Minimum two years' experience in a similar position with a luxury or ultra-luxury hotel or restaurant.

Education: High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen staff and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain staff training needs and provide such training; ability to be a clear thinker, analyze and resolve problems, exercising good judgment; ability to perform job functions with attention to detail, speed and accuracy; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to work an 8-12 hour shift, 5-7 days per week in noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel property."
Language: Required to speak, read and write English, with fluency in other languages preferred.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Commuter assistance
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Day shift
• Evening shift

Supplemental Pay:

• Bonus pay

COVID-19 considerations:
Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment.

Ability to commute/relocate:

• Menlo Park, CA 94025: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 5 years (Preferred)
• Cooking: 5 years (Preferred)

Work Location: One location