Mgr Banquet Kitchen

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Job Profile Title:

Mgr Banquet Kitchen

Job Code:

13056

Profile Title:

13056 Mgr Banquet Kitchen

Grade / Band:

L1

FLSA Status:

Exempt

This role will oversee the maintenance and upkeep of the kitchen facilities, including equipment repair, preventative maintenance, and health inspection protocols. Responsibilities will also encompass the set-up and management of satellite kitchens, ensuring compliance with health regulations and efficient loading/unloading procedures. This position will play a critical role in maintaining high culinary and stewarding standards (storage, etc). The Banquet Manager provides support to the Banquet Chef Team & banquet employees and reports directly to the Banquet exec sous chef team and Banquet Executive Chef. All duties are performed in accordance with

company policies and procedures.

Oversee the cleanliness, safety, organization, and overall upkeep of all banquet kitchen operations, including Hot, Cold, and Bakery production areas.

Manage kitchen maintenance programs, including HotSOS requests, equipment repairs, and preventative maintenance schedules

Coordinate the setup and operation of satellite kitchens while ensuring compliance with health regulations and efficient loading/unloading procedures in partnership with dispatch teams

Implement and enforce departmental policies, operating procedures, training programs, and company standards

Oversee banquet refrigeration and freezer programs, ensuring compliance with all established SOPs

Lead employee engagement efforts through coaching, training, development, and performance management

Partner with the Banquet Chef team to manage food costs, control expenses, and maximize operational efficiencies

Ensure proper product rotation utilizing FIFO (First In, First Out) standards

Monitor and process requisitions accurately and ensure products are stored in designated areas

Ensure all kitchen equipment is operated safely and maintained in proper working condition

Maintain appropriate inventory levels and regularly restock kitchen supplies and food products

Ensure all products are properly labeled, dated, stored, and handled in accordance with sanitation standards

Read, interpret, and execute recipes while maintaining quality and consistency standards

Support chefs, cooks, pantry staff, and kitchen helpers in the successful execution of service

Serve as the acting kitchen leader in the absence of the Banquet Chef

Develop and manage production schedules and production lists to ensure efficient service execution

Conduct regular inventories and maintain established par levels

Communicate effectively with management and service teams to address operational needs and guest requests.

Oversee hiring, training, coaching, recognition, performance management, and succession planning for assigned team members

Foster a positive work environment that promotes teamwork, accountability, employee satisfaction, and exceptional guest service

Maintain full compliance with company policies and Southern Nevada Health District regulations

Performs other job-related duties as requested

Proof of eligibility to work in the United States

Bachelor's Degree

Preferred

2+ Years of Prior Relevant Experience

In a related field

Required

Health Card, ServSafe certification

Required

Previous experience managing employees under a collective bargaining agreement

Preferred

Previous experience working in a similar resort setting

Preferred

Ability to communicate in Spanish and or Asian Languages

Preferred

Previous leadership experience at a multiple-outlet property with large-scale luxury Banquet business

Preferred

Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization

Ability to provide leadership and direction contributing to the success of each kitchen operation through engaging, developing and mentoring individuals and teams

Good organizational skills; be able to function under time constraints and deadlines with attention to detail

Professional appearance and demeanor

Ability to work varied shifts, including weekends and holidays

Knowledge of health, safety, and sanitation regulations

Knowledge of kitchen equipment & Knife Skills

Ability to lead and mentor a team

Ability to effectively communicate in English, in both oral and written forms

Balancing

X

Bending

X

Carrying __pounds

X

Clear speech - simple

X

Clear speech - complex

X

Climbing

X

Crawling

X

Crouching

X

Distant vision

X

Driving - auto/van

X

Driving - limousine

X

Flexibility - upper body

X

Flexibility - lower body

X

Hearing/Listening

X

Kneeling

X

Lifting __pounds

X

Near vision

X

Normal vision

X

Pushing/Pulling

X

Reaching

X

Sitting

X

Standing - 5 hours minimum

X

Stooping

X

Typing __w.p.m.

X

Walking

X

Communication - verbal

X

Communication - written

X

Confined area

X

Contacts - works alone

X

Contacts - works around others

X

Contacts - works with others

X

Exposure to dust / dirt

X

Exposure to fumes / odors

X

Extreme cold

X

Extreme heat

X

Fast pace

X

Hazardous conditions - Chemicals

X

Hazardous conditions - high structures

X

Hazardous conditions - high voltage

X

Indoors

X

Noise levels - low to moderate

X

Noise levels - high

X

Office conditions

X

Outdoors

X

Restricted area

X

Shifts

X

Smoke

X

__% Travel

X

Wet/Humid

Analytical

X

Clerical

X

Comprehension

X

Crisis incidents

X

Customer service

X

Decision making

X

Fatigue

X

High pressure

X

Judgment

X

Long hours

X

Math skills - advance

X

Math skills - basic

X

Memorization

X

Organization

X

Perception

X

Reading - simple

X

Reading - complex

X

Repetition

X

Safety hazards

X

Tight deadlines

X

Writing - simple

X

Writing - complex

X