Task Force Banquet Chef

Hotel Viking Newport•Newport, RI

6d•$85,000 - $90,000•Onsite

About The Position

Hotel Viking, located in the heart of Newport, Rhode Island, is seeking talented individuals to join our team. As a historic and luxurious property offering unparalleled hospitality, Hotel Viking is the perfect place to further your career in the hospitality industry. With its breathtaking views, elegant accommodations, and exceptional service, Hotel Viking has been a renowned destination for discerning travelers since 1926. As an employee, you will have the opportunity to work in a vibrant and dynamic environment where you can showcase your skills and expertise. Join our team and be part of a legacy of excellence at Hotel Viking, where we strive to create unforgettable experiences for our guests. Apply today to be a part of our prestigious team! The Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. May order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.

Requirements

Read, write and speak English.
Ability to understand financial goals and accomplish them.
Minimum 5 years cooking experience.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.
Meet minimum age requirement of jurisdiction.
Minimum 2 years kitchen management experience.
No employee will pose a direct threat to the safety/health of self or others.
Pre-employment drug test and background check required.

Nice To Haves

Minimum 2 years Banquet Chef experience preferred.
College degree or certification in culinary field/hospitality field preferred.

Responsibilities

Directing the culinary team's presentation and portioning of food according to standards.
Communicating daily with the Executive Chef for updates on planning, staffing, and internal procedures.
Completing daily food requisitions and daily specials.
Assisting in hiring, training, and discipline in accordance with Davidson's policies and procedures.
Ordering food quantities and overseeing production for banquet food operations with purchasing, banquet management, and Executive Chef.