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PRIMARY OBJECTIVE OF POSITION:
The Banquet Chef is responsible for the daily operations of the kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary banquets team.
RESPONSIBILITIES AND JOB DUTIES:
While performing the duties of this Job, the associate is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear. The associate is occasionally required to stand and taste and smell. The associate must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The associate must have the ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water. Associate must have good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc). Associate must be able to use a chef knife. The associate must have the capability to check quality and portion sizes.
SPECIAL SKILLS REQUIRED:
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred.
LICENSES OR CERTIFICATES:
Ability to obtain any government required license or certificate.
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k
Full Service Hotel, Bar / Lounge