Description

　　Job Category Food and Beverage & CulinaryLocation: Denver Inverness Hilton Hotel & ResortSchedule Full-TimePosition Type: ManagementSalary Range: $75,000.00 to $82,000.00JOB SUMMARYExhibits culinary talents by personally performing tasks while leading thebanquet food preparation staff and managing all food related cateringfunctions. Accountable for coordinating menus, purchasing, scheduling,food preparation and plating for catering events. The individual isresponsible for delivering a consistent, high-quality product with anappetizing presentation. Works to continually improve guest and employeesatisfaction while maintaining the operating budget. Must ensure sanitationand food standards are achieved.Education and Experience-High school diploma or GED required.-5 years' experience in the culinary, food and beverage, or relatedprofessional area required.-2-year degree from an accredited university in Culinary Arts, Hotel andRestaurant Management, or related major preferred.

　　CORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are Met.-Assists in determining how food should be presented and creates decorativefood displays.-Attends daily Banquet Event meetings to review culinary requirements.-Checks the quality of raw and cooked food products to ensure that standardsare met.-Develops, designs, or creates new applications, ideas,relationships, systems, or products, including artistic contributions.-Ensures compliance with all Food & Beverage policies, standards, andprocedures.-Estimates daily Banquet Event Order production needs.-Follows proper handling and right temperature of all food products.-Maintains food preparation handling and correct storage standards.-Manages BEO process including menu development, pricing, tracking, andordering.-Manages food quantities and plating requirements for all banquet functions.-Plans food quantities and plating requirements for all banquet functions.-Prepares and cooks foods of all types, either on a regular basis or forspecial guests or functions.-Recognizes superior quality products, presentations, and flavor.-Supports procedures for food & beverage portion and waste controls.

　　Managing Culinary Teams-Communicates production needs to key personnel.-Communicates regularly with employees to ensure performance expectations areclear.-Encourages and builds mutual trust, respect, and cooperation among teammembers.-Ensures and maintains the productivity level of employees.-Ensures employees understand expectations and parameters.-Ensures property policies are administered fairly and consistently.-Identifies the developmental needs of others and coaching, mentoring, orotherwise helping others to improve their knowledge or skills.-Identifies the educational needs of others, develops formal educational ortraining programs or classes, and teaching or instructing others.-Leads shifts while personally preparing food items and executing requests based on required specifications.-Serves as a role model to demonstrate appropriate behaviors.-Supervises and coordinates activities of cooks and workers engaged in foodpreparation.-Supervises banquet kitchen shift operations.-Utilizes an "open door" policy to identify and address employee problemsor concerns.Oversight-Maintains current and seasonal recipes for menu items.-Familiar with and enforces food safety and health guidelines.-Relays feedback of kitchen employees to department manager-Provides input for creation of banquet, restaurant, and bar menus.-Completes daily food production sheets and other reports.-Checks all stations to ensure proper setup, cleaning, and take downbefore and after each shift.

　　Physical Demands-Long hours are sometimes required, ability to work flexible schedule.-Ability to stand for long periods of time.-Ability to lift 25 pounds on a regular basis and pu h or pull up to 75 pounds-Good manual dexterity for the use of common office equipmentREQUIRED SKILLS AND ABILITIES:Self-starting personality with an even disposition. Maintain a professionalappearance and manner at all times. Can communicate well with guests. Must bewilling to "pitch-in" and help co-workers with their job duties and be ateam player. Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.Ability to work with all products and food ingredients involved. Ability tooperate, clean and maintain all equipment required in job functions. Abilityto plan and develop menus and recipes. Ability to apply basic supervisoryskills to plan, organize, direct, coach, train and discipline, asnecessary. Ability to ensure security of kitchen access, products and hotelproperty. Ability to operate with stress, time constraints, physicalactivity and continuous walking. Finger/hand dexterity in order to operatefood machinery. Ability to grasp, lift and/or carry, or otherwise,move goods weighing a maximum of 100 lbs. on a continuous schedule.PERFORMANCE STANDARDSCustomer Satisfaction:Our customers are what we are about. One of the keys to a positive guestexperience is positive interaction with Crescent staff. It is essential that