Banquet Chef

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, overseeing all banquet food production from prep to execution including ongoing training, development, and follow up
• Ensure consistency, presentation and quality of all dishes
• Coordinate with Sales & Evsnts teams to align on event expectations
• Maintain food cost controls and minimize waste; order and manage inventory specific to banquet operations
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

• At least 3 to 5 years of culinary leadership (banquet or high-volume dining establishment preferred) 
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

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