Chef Jobs

About The Position

Requirements

• 3 - 5 years experience in high volume Banquet operation
• Advanced Knife skills required
• Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation.
• Must be familiar with all cooking techniques.
• Must be familiar with batch and quantity cooking.
• Must have the ability to multi-task
• Must possess strong organizational, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• The ability to stand/walk for extended periods of time.
• Physical capacity to lift/carry/push/pull up to 50 pounds.
• FHC certified or Servesafe Sanitation certified required.
• Must be able to have flexibility with scheduling in accordance with fluctuating business levels, events and functions.

Nice To Haves

• Previous culinary supervisory experience is strongly preferred.

Responsibilities

• Communicate with the Chef to learn daily work tasks and their coordination, ands complete daily prep list.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Be knowledgeable of all stations in the restaurant.
• Be knowledgeable of plate presentations and preparations of all menu items.
• Communicate with all line cooks daily for proper pars and production requirements when needed in specific work stations.
• Other duties as assigned