Executive Chef - Mill House

Columbus, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $56,400.00 - $77,700.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Meals

Professional development opportunities

flexible scheduling

Job Description

Valley Hospitality is a distinguished hospitality company specializing in delivering exceptional dining and event experiences. Known for its commitment to quality and customer satisfaction, Valley Hospitality operates within the banquet, catering, and restaurant sectors, providing professional culinary services for a variety of events and fine dining occasions. The company prides itself on maintaining high standards in food preparation, kitchen management, and guest service, making it a preferred employer for culinary professionals seeking to advance their careers in a dynamic and supportive environment.

The Assistant Executive Chef role at Valley Hospitality is a vital position that supports the Executiv... Show More

Job Requirements

Must have above average knife skills
Ability to troubleshoot recipes/menu items with little to no difficulty
Must be able to stand for extended periods of time
Able to lift, carry, push, and pull up to 40 lbs
Occasional environmental exposures to cold, heat, and water

Job Qualifications

High school diploma or GED required
Must have an excellent understanding of professional cooking
Knowledgeable of safety, sanitation, and food handling procedures
Previous banquet experience required with at least 1 million a year
Fine dining experience and management preferred
Must be able to work well in stressful situations and maintain composure under pressure
Able to listen, understand clarify, and resolve concerns/issues raised by co-workers and guests
Detail oriented and strong written/verbal communication required
Ability to work in a team environment
Must pass background check and drug screen

Job Duties

Set up station according to guidelines
Follow recipes, portion controls, and presentation specifications set forth by the Executive Chef
Check finished product before serving to guests
Responsible for purchasing, receiving, storing, and proper rotation of goods
Prepare menus while maintaining all quality standards
Maintain a clean and sanitized kitchen
Knowledge and understanding how to properly use/maintain all kitchen equipment
Assist with cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas
Implement strategies to increase efficiency within the Banquet/Catering/Restaurant Department
Delegate responsibilities to the staff to ensure proper food turnout within a designated time frame
Follow policy and procedures according to company standards
Attend meetings/trainings required by management
May be required to work nights, weekends, and holidays
Perform other duties as assigned by management

Job Location

You may be also interested in: