Job Overview
Compensation
Type:
Salary
Rate:
Range $56,400.00 - $77,700.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Valley Hospitality is a reputable company known for its commitment to excellence in the hospitality industry. Specializing in banquet, catering, and restaurant operations, the company prides itself on delivering exceptional dining experiences to a diverse clientele. With a focus on quality, innovation, and guest satisfaction, Valley Hospitality continuously strives to maintain high standards across all aspects of its service. The organization values teamwork, professionalism, and creativity, fostering a workplace culture where employees are empowered to contribute to the company’s ongoing success. Valley Hospitality offers dynamic career opportunities for individuals passionate about culinary arts and hospitality management, providing a supportive environment... Show More
Job Requirements
- must have above average knife skills
- ability to troubleshoot recipes or 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
- 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
- able to work well in stressful situations and maintain composure under pressure
- able to listen, understand clarify, and resolve concerns or issues raised by co-works and guests
- detail oriented and strong written and 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 and 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 and trainings required by management
- may be required to work nights, weekends, and holidays
- perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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