Position: Banquet Executive Chef
About: This company oversees all culinary aspects of banquet and catering functions in conjunction with the executive chef. The establishment values independence, stress management, adaptability, creativity, analysis skills, oral communication, inspiring followership, energy, passion, and ambition. The role requires knowledge of culinary skills and operations, computer literacy, interpersonal and problem-solving abilities, teamwork skills, written and oral communication proficiency, and the ability to train culinary staff. The ideal candidate should have 1-2 years of experience as a Sous Chef, a college degree or equivalent from a recognized culinary institute is preferred, and previous hospitality experience is required. Working conditions include the ability to lift and carry up to 50 pounds, standing or sitting for long periods, constant walking throughout the shift, and the ability to talk, hear, and taste. Location Code: 1303
Requirements: 1-2 years as a Sous Chef; College degree or equivalent degree from a recognized culinary institute preferred; Previous hospitality experience required
Benefits: Medical, Dental, and Vision, Short- and Long-Term Disability and Life Insurance, Employee Assistance Program (EAP), 401(k), Paid Time Off to include Vacation, Holidays, & Sick, Tuition Reimbursement, Complimentary and Discounted Rooms
