Task Force Chef - Full Time Temporary

Pyramid Global Hospitality • Hanover, NH

1d • $80,000 - $80,000 • Onsite

About The Position

The TASK FORCE Restaurant /Banquet Chef will supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions. This role involves running or assisting in running a hot line or banquet event with attention to detail and timing. The chef will also research and develop menus, assist the Executive Chef with establishing recipes, and communicate directives, coaching, and training to the culinary staff. Responsibilities include coordinating and writing prep lists, inspecting food quality, and coordinating kitchen activities with other operating departments to ensure the overall success of the Inn. The chef will also review daily agenda sheets, establish specific objectives for culinary staff, and maintain a clean and sanitary environment in compliance with all local and state codes.

Requirements

• 5+ years of progressive culinary leadership experience, with at least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant
• Strong background in banquet and catering operations preferred
• Proven ability to lead, motivate, and develop a high-performing team
• Knowledge of food safety standards (ServSafe certification preferred or required upon hire)

Nice To Haves

• Strong background in banquet and catering operations

Responsibilities

• Supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions.
• Run or assist running a hot line or banquet event with attention to detail and timing.
• Research and develop menus for buffets, a la carte, banquets, and other functions.
• Assist the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
• Assist leadership team communicating directives, coaching, and training.
• Coordinate and write prep lists.
• Inspect the quality of food products used to prepare the cuisine. Informs Executive Chef when quality is not acceptable.
• Coordinate and supervise the activities of all kitchens with all operating departments to ensure the overall success of the Inn.
• Review daily agenda sheets.
• Establish specific objectives for culinary staff.
• Maintain a clean and sanitary environment, ensuring compliance with all local and state codes.

Benefits

• Compensation is determined based on role level, scope, location, and assignment complexity.
• The pay range for this position is $1,500–$195.00 per week, depending on assignment level.
• Actual compensation will be confirmed at the time of assignment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed