Job Description:

The Stonebreaker Inn, opening Spring 2024, is actively searching for a dedicated and enthusiastic Banquet Chef to join our culinary team!

Stonebreaker Inn, formerly the Pratt Place Inn was first opened in 2008 as an independent, locally owned and operated boutique hotel located on 144-acres at the top of Markham Hill, one of the Seven Hills in Fayetteville Arkansas. The 18,900sf building will be renovated and transformed to offer an extensive F&B program with significant outdoor dining and private dining options, a Membership Club Lounge, well-appointed spa, and check in area for guests.

Job Summary:

• Responsible for preparation and planning of all banquet meals including weddings, group events, and offsite events.
• Assist the Executive Chef and Sales Management team to create menus for all banquet events.
• Plan and delegate all banquet related prep work.
• Work with the Sales Management team to coordinate well-planned, well-timed, and well-executed events. Coordinate with Exec Chef on kitchen workflow during an event and expediting to ensure a smooth- running operation.
• Attend weekly BEO meetings.
• Train and develop all direct reports to maximize efficiency and productivity and ensure compliance with all standards.
• Monitor employee’s performance and issues and administer progressive discipline with chef when necessary.
• Assist team members as needed to promote a positive teamwork environment.
• Acts as kitchen manager on duty as assigned.
• Determine schedules, monitor labor costs and time sheets, and approve payroll weekly for all direct reports.
• Interact with guests as needed at all banquet functions. Remain alert, friendly and able to assist guests with courtesy and promptness.
• Ensure proper timing of food preparation.
• Be familiar with a variety of the culinary field concepts, procedures, and preparation methods.
• Follow food preparation, presentation and proper service procedures. Assist in development of local banquet standards and dish procedures.
• Practice effective food rotation, inventory management, par levels, and ordering/receiving.
• Work closely with chef to ensure that all items needed are in stock including specialty needs for banquet events.
• Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly.
• Coordinate with chef in the management of all holiday culinary operations. Participate in constructive development of all holiday promotions and operational goals.
• Responsible for working with chef to monitor and stay within specified budget. Assist in correcting food cost, control of food waste, etc. Work with chef to ensure all expenses are recorded and coded appropriately.
• Ensure proper operation/maintenance of all kitchen equipment and tools. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron and flat top grill.
• Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer.
• Adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items.
• Able to receive deliveries and check for quality when necessary.
• Practice conscious knowledge of food allergies and safety in preparation.
• Assist all kitchen staff in the breaking down of station and cleaning procedures.

Experience and Skills:

• High School diploma or equivalent
• 2+ years of recent Line Cook experience in a high volume, full service restaurant
• Experience in Banquet/Catering execution
• Creative, innovative, and inspired to develop new and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat and customer-focused attitude