Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,000.00 - $88,200.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Meal Allowances
Job Description
Valley Hospitality is a well-established hospitality company known for its commitment to quality service and exceptional dining experiences. With a strong focus on customer satisfaction and culinary excellence, Valley Hospitality operates in the banquet, catering, and restaurant sectors, offering diverse food services to a wide range of clients. The company prides itself on maintaining high standards in food preparation, kitchen management, and guest services, ensuring every event and dining experience is memorable. Valued for its dynamic team environment and opportunities for professional growth, Valley Hospitality strives to cultivate a workplace where employees can thrive and develop their skills.
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Job Requirements
- Above average knife skills
- ability to troubleshoot recipes and menu items with little to no difficulty
- able to stand for extended periods
- able to lift, carry, push, and pull up to 40 lbs
- able to work nights, weekends, and holidays
- good physical stamina
- willing to comply with company policies
- able to maintain composure under pressure
- able to perform cleaning and sanitation duties
Job Qualifications
- High school diploma or GED
- excellent understanding of professional cooking
- knowledge 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
- strong written and verbal communication skills
- ability to work in a team environment
- ability to listen, understand, clarify, and resolve concerns raised by co-workers and guests
- pass background check and drug screen
Job Duties
- Assist the Executive Chef with planning, food preparation, and kitchen management
- 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
- know 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
- work nights, weekends, and holidays as required
- perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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