Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
Equal opportunity employer
Job Description
This job opportunity is offered by a reputable hospitality establishment known for hosting large-scale events and special occasions, including weddings, corporate meetings, and banquets. The company prides itself on delivering exceptional dining experiences that cater to the unique needs of their guests. With a strong focus on culinary excellence and customer satisfaction, this organization fosters a dynamic and supportive environment for its team members, especially those in leadership roles within the culinary department. The establishment operates within the hotel or banquet service industry and emphasizes teamwork, safety, and high-quality food presentation as key components of their service offerings.
The... Show More
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Job Requirements
- Minimum three years of progressive culinary experience
- experience with pastry and garde manger preferred
- relevant college coursework preferred
- proficiency in using kitchen equipment
- physical ability to lift up to 50 pounds occasionally and 20 pounds frequently
- ability to stand for long periods
- ability to bend, stretch, twist, and reach
- ability to work under varying temperatures and noise
- near vision capability
- ability to move quickly and work long hours
- multitasking ability
- good communication skills
- proficiency in English
Job Qualifications
- At least three years of progressive experience in food and beverage with culinary expertise
- specific experience in pastry and garde manger preferred
- relevant college coursework preferred
- proficiency with various kitchen equipment
- strong communication skills
- ability to convey and understand information in English
Job Duties
- Mentor cooks, trainees, and support staff to deliver guests' vision
- train and develop team members to produce quality food in quantity
- foster teamwork and engage staff while ensuring safety
- take charge in the Executive Chef's absence if requested
- learn and apply new culinary techniques, skills, and recipes
- manage scheduling, budgeting, and ordering for kitchen operations
- oversee safe food production, preparation, and presentation according to banquet standards
- enforce safety, security, sanitation, and food handling procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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