QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

• At least four years of culinary experience in a banquet facility producing meals for large events.

SKILLS AND ABILITITES

• Advanced oral and written communication skills.
• Strong orientation to customer service and ability to work with other staff members in the facility.
• Results oriented individual with the ability to meet required budgetary goals.
• Excellent organizational, planning, communication, and inter-personal skills.
• Ability to undertake and complete multiple tasks.
• Computer skills to include Excel programs.
• Must adhere to local Health Department codes.
• Ability to be creative with food presentations and maintain a quality product.

THE ROLE

Under the direction of the Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.

ESSENTIAL DUTIES & RESPONSIBLITIES

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.