Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $23.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
Our company is a distinguished banquet and event catering service renowned for delivering exceptional culinary experiences in a large dining environment. We specialize in providing high-quality food and excellent service for a variety of functions, including weddings, corporate events, private parties, and large-scale banquets. As a prominent player in the hospitality and catering industry, we pride ourselves on our commitment to food safety, quality, and customer satisfaction. We strive to create a dynamic and supportive work environment where culinary professionals can thrive and grow in their careers.\n\nWe are currently seeking a dedicated Sous Chef to join our Banquet Team. This... Show More
Job Requirements
- Minimum 2-5 years cooking experience in a banquet or large dining environment
- Experience in a culinary leadership role preferred
- Serve Safe Food Handling Certification
- Familiarity with HAACP procedures
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests
- Physical stamina to bend, stand, and walk for long periods
- Ability to work long hours in hot kitchen conditions
- Experience calculating figures and performing mathematical functions
Job Qualifications
- Minimum 2-5 years cooking experience in a banquet or large dining environment and experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests
- Serve Safe Food Handling Certification
- Familiar with HAACP procedures
- Ability to bend, stand, and walk for long periods of time, and working long hours in hot conditions
- Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
Job Duties
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products and presentations are of the highest quality, and are prepared to serve in a timely manner
- Scheduling staff according to budget to ensure profitability and accountability of the Food Department
- Assume the role as Executive Chef in her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Familiar with HAACP procedures for Kitchen and Receiving
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Work in conjunction with the Receiving Department on deliveries and HAACP procedures for those deliveries
- Assure kitchen personnel are trained in the best cleanliness and sanitation practices
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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