Responsibilities:

• Lead and manage all aspects of Banquet kitchen operations
• Provide individual coaching and development to culinary staff to enhance skills and techniques.
• Oversee inventory management to ensure optimal stock levels and minimize waste.
• Ensure compliance with health and safety regulations in the kitchen.
• Preserve and maintain kitchen equipment to prolong lifespan and efficiency.

Contributions:

• Contribute to menu development and research to continuously enhance offerings.
• Support purchasing activities, prioritizing relationships with local growers and purveyors to return value to the community.

Qualifications:

• Prove experience in a leadership role within a banquet or large-scale kitchen environment.
• Strong understanding of culinary techniques and best practices.
• Excellent organizational and time management skills.
• Knowledge of inventory management systems.
• Commitment to health and safety standards
• Ability to work collaboratively in a team environment.
• Passion for supporting local suppliers and promoting sustainable practices.

Please submit your resume if you are passionate about leading a dynamic culinary team and contributing to an exceptional dining experience.