This position is responsible for all aspects of banquet culinary operations. This role will support culinary directly and collaborate with stewarding, purchasing, convention services, food and beverage, and other Lodge departments to ensure the effective execution of standards and goals. Direct reports include banquet sous chef and banquet culinary team members.

Job Functions(Items marked with an asterisk are essential functions of this position):

• Plan, organize, and execute all banquet event orders. Develop detailed daily prep lists for all banquet event orders, communicate details with the banquet culinary staff, and actively monitor food quality and presentation.*
• Direct culinary staff on daily tasks and monitor production progress to ensure timelines are met. Collaborate with Stewarding Management Team for equipment needs and event details for the set up and execution of on and off property events.*
• Collaborate with Purchasing team to ensure food specifications, proper ordering amounts, and proper delivery schedules are met for flow in the production environment.*
• Demonstrate and reinforce compliance with food handling and sanitation standards to FDA Food Code and State of Pennsylvania Department of Agriculture Standards. Ensure employees maintain required food handling and sanitation certification. Collaborate with Stewarding Mangers and employees to ensure safe, clean, and sanitary standards are maintained.*
• Interview, hire, effectively onboard, and support the success of culinary candidates. Challenge and train the culinary staff for development and advancement. Provide regular coaching and performance reviews for employee development. Evaluate, plan, and facilitate employee engagement with ongoing communication and utilizing the engagement survey.*
• Attend BEO review meetings, Pre-Con meetings, and weekly Banquet planning meetings. Collaborate with convention services team on specialized menu requests, menu tastings, and off premise catering events.*
• Assist Executive Chef with menu development, costs, and pricing strategy.*
• Perform other duties as assigned.

Basic Qualifications:

• Minimum of 10 years of Resort/Convention Culinary or Food & Beverage experience.
• Minimum of 5 years of supervisory experience.
• 18 years of age or older.
• Completion of high school or GED
• Must have a valid Drivers' License
• Associate’s degree – Culinary Arts (preferred)