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Opportunities at AHTA

Executive Chef of Banquets

Sunriver Resort

Sunriver Resort

Fort Lauderdale, FL, USA
Posted on Tuesday, March 26, 2024

Executive Chef of Banquets

Job Locations US-FL-Fort Lauderdale
ID 2024-5639
Category
Culinary
Position Type
Regular Full-Time

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, is returning to Fort Lauderdale with an opening date of October 2024. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave will be home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort will assemble over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Executive Chef of Banquets to join our Pier Sixty-Six Resort opening team! Reporting to the Executive Chef, you will be responsible for overseeing the culinary operation of the banquet department. They will train and motivate team members to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Executive Chef of Banquets will lead the culinary team and their mission to exceed banquet guests’ expectations related to food quality and dining experience.

Responsibilities

  • Ensures the highest standard of quality control and menu development in the banquet kitchen
  • Plans and executes multiple banquet functions
  • Continually enhances the culinary experience of banquet guests
  • Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team
  • Collaborate with the Director of Banquets at BEO meetings to ensure five-star service and execution of event details
  • Prepares operating and capital budgets and operates banquet kitchen within those guidelines
  • Purchase and supply banquet service equipment required
  • Effectively supply require dry and paper goods for the Director of Banquets
  • Develop recipe books, allergy guides, and standard operating procedures for banquet cooks and servers
  • Must have outstanding organization and planning skills. Must set up weekly events and make plans for cross-utilizing products for events throughout the week.
  • Communicates openly and professionally with guests, meeting planners, and sales managers
  • Must be able to communicate with all team members professionally
  • Consistently practice safe and sanitary food handling techniques
  • Maintain workstation and equipment safety and cleanliness
  • Maintain professional guest relations
  • Display knowledge of food preparation
  • Assist in selecting, training, scheduling, supervising, and counseling team members according to Pier Sixty-Six Resort policies and procedures
  • Complete all paperwork as assigned
  • Direct cleanliness of kitchen area
  • Train team members in the use of working menus, recipe cards, and photograph standards
  • Direct team members in sanitary food handling techniques

Qualifications

  • Two-year culinary arts degree required
  • Minimum of five years experience in a high-volume banquet operation
  • At least three years of supervisory experience preferred
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Previous experience maintaining professional and respectful work relationships
  • Ability to prioritize tasks and manage time in a fast-paced environment.
  • Excellent communication, time management, and organization skills.
  • Ability to go above and beyond, demonstrating meaningful care in everything you do.
  • Strong level of emotional intelligence and overall self-awareness.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

  • Group medical, dental, vision, life, and disability benefits
  • Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
  • An employee assistance program
  • Paid time off/sick time
  • Participation in a 401(k) plan with a company match
  • Complimentary team member meals
  • Complimentary room nights at CoralTree Hospitality managed properties

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort

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