Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $24.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
vacation days
Job Description
This job opportunity is offered by an established hospitality company specializing in upscale banquet, hotel, and convention center dining services. The company is committed to providing high-quality food and exceptional customer service within a professional and harmonious environment. Known for its dedication to culinary excellence and team leadership, the company values employees who demonstrate professionalism, strong interpersonal skills, and the ability to contribute to a positive workplace culture. This position is a full-time role with an hourly pay rate ranging from $21.00 to $24.00. Benefits for full-time employees include health, dental, and vision insurance, a 401(k) savings plan with employer... Show More
Job Requirements
- High school diploma or equivalent GED
- minimum of 3 years supervisory experience in upscale banquet, hotel or convention center setting
- state issued Health Certificate and immunizations
- Serve Safe certification
- excellent attendance and punctuality
- ability to work flexible hours including nights, weekends and holidays
- physical stamina to stand for extended periods, bend, stretch, lift and perform repetitive motions
- strong interpersonal and communication skills
- ability to manage and motivate a team
- knowledge of safe food handling and sanitation
- proficiency with MS Word, Excel and Outlook
- ability to maintain cleanliness and organization in a kitchen environment
- ability to follow recipes and maintain quality standards
- ability to make independent decisions
- problem-solving skills
- ability to document personnel discipline
- willingness to work a variable event-driven schedule
Job Qualifications
- High school diploma or equivalent GED
- minimum of 3 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
- state issued Health Certificate and immunizations required
- technical proficiency and verifiable knowledge of food preparation methods
- effective communication and active listening skills
- ability to develop results-oriented staff through training, coaching and counseling
- ability to delegate responsibilities to meet objectives
- problem-solving and decision-making skills
- ability to multi-task and prioritize in a changing environment
- ability to work independently and in a team environment
- flexible to work nights, weekends and long hours
- physical ability to stand for extended periods, make fast repetitive movements, bend, stretch, lift heavy objects
- must be Serve Safe certified
- proficiency in computer software including MS Word, Excel and Outlook
- ability to supervise and train employees
- good sense of taste and smell
- knowledge of health and safety practices
- ability to read and understand written information
- knowledge of mathematics including arithmetic, algebra, geometry and statistics
- knowledge of US Foods Menu Profit Pro a plus
Job Duties
- Supervises all line set-up, prep and breakdown activities
- supervises all buffet, beverage, break, and carving table set-up and breakdown
- assists Executive Chef with kitchen record keeping and administrative requirements including food inventories and ordering of food products
- organizes employee work schedules ensuring appropriate coverage
- measures, mixes and cooks ingredients according to recipes
- uses a variety of pots, pans, knives and other equipment to prepare and serve food
- maintains a clean kitchen with no food debris on surfaces
- provides on-going assistance, training and mentoring to kitchen staff
- promotes a positive, enthusiastic and cooperative workplace environment
- ensures quality, consistency and concept are maintained
- monitors food preparation, appearance, temperature, sanitary and quality standards
- monitors events, materials and surroundings
- guides, directs and motivates kitchen employees
- ensures compliance with food safety standards
- communicates effectively with supervisors, peers and subordinates
- makes decisions and solves problems
- organizes, plans and prioritizes work
- documents and records personnel discipline information
- performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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