Executive Chef - Mill House

Columbus, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $64,000.00 - $88,200.00

Benefits

clean and sanitized work environment

opportunities for professional growth

Training and development programs

team-oriented workplace

flexible scheduling

Employee Discounts

Health and safety compliance

Job Description

Valley Hospitality is a leading hospitality company renowned for delivering exceptional dining and catering experiences. With a commitment to quality and hospitality excellence, Valley Hospitality operates in the banquet, catering, and restaurant sectors, focusing on creating memorable culinary experiences for guests across various events and settings. The company emphasizes professionalism, safety, and customer satisfaction, making it a preferred employer for culinary professionals who seek to grow within a dynamic and supportive team environment.

We are currently seeking a dedicated Assistant Executive Chef to join our culinary team. In this role, you will provide crucial support to the Executive Chef... Show More

Job Requirements

High school diploma or GED
previous banquet experience with at least 1 million a year
excellent 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
knowledge of safety, sanitation, and food handling procedures
ability to maintain composure under pressure
pass background check and drug screen

Job Qualifications

High school diploma or GED
excellent understanding of professional cooking
knowledgeable of safety, sanitation, and food handling procedures
previous banquet experience with at least 1 million a year
fine dining experience preferred
management experience preferred
ability to work well in stressful situations and maintain composure under pressure
strong written and verbal communication skills
ability to listen, understand, clarify, and resolve concerns raised by co-workers and guests
detail oriented
ability to work in a team environment
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
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

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