Banquet Chef

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Job SummaryAbout The Estate YountvillenLaying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-starred restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world.  We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities – the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. Our beautiful spa with twelve treatment rooms and peaceful atmosphere further will further enhance your stay.  A combined room-count of nearly 200 rooms and suites, and 60,000 square feet of beautiful event space allows us to curate a memorable experience for any occasion!Position SummaryThe Sous Chef-Banquets is responsible for assisting in the preparation of all food items based on standardized recipes for Banquets Outlets and Employee Cafeteria (as applicable) while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for assisting the Banquet Chef in ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.ResponsibilitiesQualificationsnPrevious luxury experience required.nAt least 3 years of progressive Banquet Kitchen experience in a hotel or a related field.nMust be computer proficient in Company approved spreadsheets and word processing.nSupervisory experience required.nMust have a valid driver's license for the applicable state.nMust be able to convey information and ideas clearly.nMust be able to evaluate and select among alternative courses of action quickly and accurately.nMust work well in stressful high pressure situations.nMust maintain composure and objectivity under pressure.nMust be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.nMust have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.nMust be effective at listening to understanding clarifying and resolving the concerns and issues raised by coworkers and guests.nMust be able to work with and understand financial information and data and basic arithmetic functions.nResponsibilitiesnApproaches all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.nMaintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.nMaintains high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.nComplies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.nMaintains a warm and friendly demeanor at all times.nAssists in maintaining food costs within budget guidelines.nEstablishes and maintains a file of recipe cards according to Aimbridge Hospitality standards.nMotivates coaches counsels and disciplines all Kitchen personnel according to Aimbridge Hospitality S.O.P.'s.nProvides training on a rotational basis using the steps to effective training according to Aimbridge Hospitality standards.nAssists with all Kitchen interviews and follow hiring procedures according to Aimbridge Hospitality S.O.P.'s.nEnsures implementation of all Aimbridge Hospitality policies and all house rules.nPrepares implements and maintains a record of food specifications.nOversees all Banquet Outlets and Cafeteria kitchen work areas including cooks and stewards as applicable.nMaintains a clean kitchen by implementing and maintaining a standard of 'Clean as You Go.'nMaintains proper record keeping (receiving tickets invoices and transfer logs) according to Aimbridge Hospitality standards.nSupervises staff in all food preparation including proper receiving and storage of all food and food-related items.nCompletes all paperwork required by Aimbridge Hospitality on a timely basis.nAssists in the development /adhere to kitchen budget according to Aimbridge Hospitality standards.nParticipates in and oversee monthly food inventories.nCreates Banquet Menus and Food Presentation for plaiting and buffets.nEnsures training of all Banquet Outlets and Cafeteria Kitchen personnel as applicable.nTrains all kitchen staff to Aimbridge Hospitality standards using the steps to effective training according to Aimbridge Hospitality standards.nMaintains a professional working relationship and promote open lines of communication with managers employees and other departments.nEnsures that Kitchen employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.nMaintains follow through for all guest requests and complaints presented to the kitchen.nDevelops production schedule for work assignments.nAttends BEO meetings and any other functions as required by management.nPlans employee menus and oversee Employee Cafeteria room.nOversees all banquet food display merchandising including prop use and buffet decoration.nMaintains an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs.nMaintains required pars of all stock.nPerforms any other duties as requested by the Executive Chef and General Manager.n Source: Hospitality Online,

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