Position:

Banquet Chef Reports To:

Executive Chef

COMPANY OVERVIEW

Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful.

Location:

The Lodge @ Gulf State Park One of the most unique destinations on the Alabama Gulf Coast, The Lodge is located inside the 6,150-acre Gulf State Park. A Hilton Hotel that consists of sustainable tourism that connects guests with the outdoors on another level through our conservation efforts to restore and maintain the beauty of this property.

POSITION PROFILE

Prepare culinary delights for our guests and hotel clientele. Guest satisfaction revolves around the food appearance, high quality of the food and overall dining experience. Be responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

ESSENTIAL RESPONSIBILTIES

Prepare food of consistent quality following recipe cards, use records, production and portion standards, per order specks. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Remembering all the multiple orders and easily assemble them to the order. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage. Perform other duties as assigned, requested or deemed necessary by management.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

High school education or equivalent experience. Culinary certificate or degree preferred. Three - Six months in a food/beverage services environment or establishment. Strong knowledge of operating industrial sized ovens and cooking ranges. Possess knowledge of preparing different types of cuisines, relishes, soups and salads. Have a basic understanding of professional cooking and knife handling skills. Understand and knowledgeable of safety, sanitation and food handling procedures. Must have manual coordination to punch buttons, grasp items in hand, and carry containers loaded with food and liquids. Able to read, speak and understand English. Communicate information and hotel services to management, staff and guests

PHYSICAL DEMANDS

Able to lift, push, carry 20 - 40 lbs. Stand continuously for long periods of time. Lift, pull, push, bend, and move items to support the hotel and outlets

Job Type:

Full-time Pay:

$55,000.00 - $70,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Referral program Retirement plan Tuition reimbursement Vision insurance

Work Location:

In person