Banquet Chef Position Available In Chatham, Georgia

Banquet Chef Our Town Hospitality- The Desoto Hotel – 4.5 Savannah, GA Job Details Full-time $60,000 – $70,000 a year 16 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Qualifications Banquet chef experience Teamwork Largest kitchen staff managed (1-10 employees) Culinary industry experience (1-2 years) Culinary experience Writing skills Cooking Mid-level 3 years High school diploma or GED Clear language communication Supervising experience Managing teams as a chef Accounting Venue food service Food preparation Managing kitchen staff ServSafe Food Handler Certification Chef Working in the culinary industry 2 years Communication skills Hotel experience Largest team managed as a chef (6-10 team members) Sous chef experience Full Job Description

BASIC FUNCTION

The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.

QUALIFICATIONS

EDUCATION, KNOWLEDGE, TRAINING, & WORK

EXPERIENCE

v High school diploma or equivalent. v Three to five years culinary experience in a full-service hotel or conference center. v Previous experience supervising a staff of fifteen or more employees. v Three years culinary training. v Knowledge of culinary departments. v Good working knowledge of basic accounting. v Creative, innovative and assertive personality. v Excellent communication skills.

ESSENTIAL FUNCTIONS

1. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. 2. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property’s standard recipes and policies. 3. Promote teamwork between kitchen and banquet kitchen. 4. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. 5. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. 6. Responsible for the care and cleanliness of all kitchen equipment. 7. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. 8. Supervise and train staff. 9. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef’s or Executive Sous Chef’s signature. 10. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. 11. Check walk-in for leftover food items to ensure their proper rotation and usage. 12. Complete all food transfers and deliver to Executive Chef’s office. 13. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. 14. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.

MARGINAL FUNCTIONS

1. Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. 2. Assist in other areas of the kitchen as needed. 3. Develop and maintain ongoing education programs for sanitation and safety.

ENVIRONMENT

Inside main kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot stoves

Job Type:

Full-time Pay:

$60,000.00 – $70,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Shift:

10 hour shift 8 hour shift Day shift Evening shift Morning shift

Work Location:

In person