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The Moonrise Hotel in St. Louis, Missouri, blends cool modern design and quirky sophistication to create a truly unique boutique hotel experience. Located in The Loop- one of St. Louis' most vibrant shopping, dining and entertainment districts- the hotel offers guest a wide array of leisure activities.

We truly feel honored when hospitality professionals look at us closely and consider being a part of our extended "family." We have a fun, focused, driven, culture-oriented team and we always encourage candidates to find out about us before submitting their resume. Joining our team requires that you are 100% guest oriented with a proven ability to wow the guest, while maintaining the culture we operate by. In other words, to succeed with us, you have to love the human race while achieving the goals.

Top reasons to work for us:

  • We've got a great product to sell!
  • We have fun at work, but get the job done.
  • We are independently minded and we hire people that are the same way.
  • We take the competition seriously, but not ourselves.
  • We are lively, enthusiastic, and fast moving
  • We do what we say we are going to do and we are who we say we are.
  • We're colorful, quirky, and stylish!
  • We have a great benefits package that includes health, dental, vision, 401k, and more.
  • We do not give you scripts, we like your free spirit, but we're professional.
  • 100% of our employees have rated the hotel as a place they are proud to work at, year after year.

Banquet Chef

  • Job Tracking ID: 512460-431924
  • Job Location: Saint Louis, MO
  • Job Level: Any
  • Level of Education: Any
  • Job Type: Full-Time/Regular
  • Date Updated: October 12, 2017
  • Years of Experience: Any
  • Starting Date: ASAP



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Job Description:

Position Title:Banquet Chef

Department: Food & Beverage

Accountable To: F&B Manager, & Executive Chef

 

Primary Objective of Position

The Banquet Chef works in accordance with the Executive Chef to ensure overall food quality, consistency and service for the kitchen operations. The Banquet Chef will also oversee inventory functions including ordering: receiving; stocking and rotation: and quality control.

 

Duties and Responsibilities
*Coordinates work of kitchen associates engaged in preparing food items to ensure adherence to recipes and quality standards. Ensures aces are in places.
*Assists Executive Chef with on-going training and professional development for kitchen associates.
*Effectively communicates with Kitchen Staff, Executive Chef and management team to create a working environment that promotes company values and encourages operational excellence.
*Mandatory attendance required at Banquet Event Order meetings with Sales & Banquet Department

Inventory Control
*Assist in placing orders with vendors for company approved food items and supplies.
*Receives and inspects purchased kitchen goods and oversees proper rotation of all food items and supplies.
*Oversees the proper storage of food items and supplies, organization and cleanliness in all kitchen storage areas, including coolers, freezers, dry storage spaces and basement prep kitchen.
*Assist in preforming monthly inventory process.

Operational Excellence
*Ensures daily opening duties are completed and meet our high company standards.
*Coordinates special events menus with Executive Chef and oversees special events planning and execution for the culinary team.
*Communicates necessary maintenance requests’, ensuring all equipment is in proper working order.
*Enforces a clean as you go mentality, and ensures compliance with all health, safety and sanitation guidelines.
*Maintains the ability to work all kitchen stations, including Expeditor: capable of performing all functions to meet our high quality standards.
* Assist when required with food preparation for other food & beverage outlets.
*Performs other duties as assigned


Experience and Skills:

Knowledge, skills and abilities:
*Knowledge of general kitchen production policies and procedures
*Knowledge of Health and Safety polices/procedures local, state and federal
*Ability to verbally communicate with others in order to take direction, execute tasks as directed and lead/coach others
*Strong interpersonal and team-oriented skills
*Ability to work independently with minimal supervision
*Strong organizational and time management skills required
*Ability to read, write and verbally communicate in English

Minimum Qualifications:
*High school diploma and 3 years of related kitchen experience: Culinary Degree from an accredited culinary school preferred. Also, obtain a Serve Safe Certification.