Banquet Pantry Supervisor
The Desmond Hotel - Albany, NY

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Supervises the preparation of cold food for both restaurants and banquets. Maintains acceptable sanitation practices and high quality standards. Supervises front line or banquet pantry personnel as assigned.

RESPONSIBILITIES:
Completes proper paper work on a timely basis, i.e. forms, checklists, schedules and production sheets, etc.
Works closely with and gives direction to the cold food pantry staff.
Communicates with the banquet managers and Banquet Chef to prevent over or under productions.
Communicates effectively interdepartmentally with staff to ensure the guest's requests/ expectations are exceeded.
Monitors food waste and spoilage.
Checks food preparation for method, portion and size.
Ensures recipe standardization and plating specification is satisfied.
Maintains par sheets on dressings, desserts, dips and cooked meats, etc.
Ensures all coolers, reach-in coolers, and freezers are clean, organized and operating at proper temperature.
Ensures proper maintenance and sanitation of all cold food production work and storage areas.
Continues to add new ideas in pantry area (menus, desserts, appetizers, etc.).
Reports/notes any repairs or maintenance needed to Chef Garde Manger/Executive Sous Chef.
Maintains awareness of pantry employees' schedules, attendance / tardiness, and reports to Chef regularly.
Coordinates with Chef in approving any schedule changes requested by employees.
Monitors overtime and makes changes to schedules with Executive Sous Chef to minimize labor costs.
Trains new employees in recipe instructions, menu specifications, and equipment usage.
Reports incidents/accidents to Chef in charge when an employee's injury/illness occurs.
Understands the Hotel's/department's policy/procedure in regards to fire evacuation and safety rules.
Participates in training opportunities as requested by Chef.
Serves as a member of the Food Planning Team, i.e. developing new menu specs, reviewing BEO's etc. as requested by Executive Chef.
Assists the Executive Chef / Executive Sous Chef in accomplishing departmental/Hotel goals/objectives.
Performs all other assigned duties to assist in efficient departmental operation.

REQUIREMENTS:
" High School diploma or equivalent experience.
" Minimum of one (1) year supervisory work experience.
" Minimum of two (2) years culinary or apprenticeship experience required.
" Requires wearing of uniform and ability to fulfill related Hotel personal appearance standards for this position.

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