Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $18.00 - $21.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
The hiring establishment is a distinguished banquet, hotel, or convention center that prides itself on delivering upscale dining experiences and exceptional service. This venue is renowned for hosting a wide range of events, from formal banquets to large conventions, where culinary excellence and impeccable service are prerequisites. With a commitment to maintaining the highest standards in food quality and customer satisfaction, the establishment fosters a collaborative and dynamic work environment that emphasizes teamwork, professionalism, and continuous improvement. The company values its employees, offering part-time roles with competitive hourly wages ranging from $18.00 to $21.00 and benefits such as a 401(k)... Show More
Job Requirements
- High school diploma or equivalent GED
- Minimum 3 years supervisory experience in banquet, hotel or convention center kitchen
- Possession of State issued Health Certificate and immunizations
- Serve Safe certified
- Ability to work flexible hours including nights and weekends
- Physical ability to stand for long periods and perform repeated hand movements
- Ability to lift heavy objects
- Good sense of taste and smell
- Proficient in computer software such as MS Word, Excel and Outlook
- Effective communication skills
- Ability to maintain high concentration and multi-task
- Knowledge of food preparation methods
- Experience in staff training and supervision
- Ability to work independently and in team
- Willingness to comply with health and safety regulations
Job Qualifications
- High school diploma or equivalent GED
- Minimum of 3 years in similar position in upscale banquet, hotel or convention center setting with supervisory experience
- State issued Health Certificate and immunizations required
- Technical proficiency and verifiable knowledge of food preparation methods
- Ability to interact positively with diverse personalities including co-workers, subordinates, guests and purveyors
- Effective active listening and communication skills
- Ability to train, evaluate, motivate, coach and counsel staff
- Capability to delegate responsibilities effectively
- Problem-solving skills with creative and expeditious solutions
- Detail-oriented, able to multi-task and prioritize in changing environments
- Self-directed while working in a team setting
- Flexibility to work nights, weekends and extended hours
- Physical ability to stand for extended periods and perform fast repetitive movements
- Clear speaking ability
- Capacity to bend, stretch, twist and lift heavy objects
- Good sense of taste and smell
- Serve Safe certification
- Knowledge of computer software including MS Word, Excel and Outlook
- Ability to supervise, coach and train employees
- Strong customer service skills
- Knowledge of health and safety standards
- Proficient in written and verbal communication
- Mathematical knowledge including arithmetic, algebra, geometry and statistics
- Knowledge of US Foods Menu Profit Pro is a plus
Job Duties
- Supervises all line set-up, prep and breakdown activities
- Responsible for in-service delegation of tasks to line personnel
- Supervises all buffet, beverage, break, and carving table set-up and breakdown
- Responsible for set-up of all necessary equipment including chafing dishes, sternos, china, serving ware, silverware, bowls, platters, heating lamps, and cutting boards
- Assists Executive Chef with kitchen record keeping and administrative duties such as food inventories and ordering
- Organizes employee work schedules ensuring proper coverage for all kitchen areas
- Measures, mixes and cooks ingredients according to recipes
- Uses various pots, pans, knives and kitchen equipment to prepare and serve food
- Maintains clean kitchen environment with no food debris on floor, walls, equipment, work tables, ceilings or other surfaces
- Provides ongoing training, mentoring and assistance to kitchen staff promoting positive workplace culture
- Monitors food preparation to ensure quality, consistency, portion control and kitchen timing
- Monitors food appearance, temperature, sanitary conditions and overall quality
- Guides, directs and motivates kitchen employees
- Ensures all food safety standards are followed
- Communicates with supervisors, peers and subordinates effectively
- Makes decisions and solves problems
- Organizes, plans and prioritizes work
- Evaluates information against standards
- Carries out ideas, programs, systems or products
- Documents and records personnel discipline
- Works with HR on personnel discipline issues
- Performs other duties as assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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