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The Barley Neck Inn in East Orleans is seeking a Banquet Chef to join our team. We run many events in addition to our 7 nights a week dinner service. Events consist of weddings rehearsals and welcome parties, corporate holiday parties, celebration of life luncheons, birthdays and baby showers, etc. Party size typically ranges from about 25 minimum to 150 maximum. Management is actively looking to double the size of this department over the next 12-24 months and looking for a capable Banquet Chef to help with this.

What you will do:

Work with Events Manager on menus and BEO buildout Read finalized BEOs and build the order list, prep list, personnel list Submit orders / Req sheets / schedule requests to kitchen management Coordinate with regular kitchen personnel (prep cooks, line cooks etc.) as needed to execute functions Prep banquet foods / oversee production Manage assigned event staff during event operations Execute proper timelines (service ready as scheduled on the BEO) Work with FOH Event Management on timing, coursing etc. Review BEOs after action, give feedback on failures and implement new tactics/strategies/procedures to improve the program What we're looking for Banquet or high-volume production experience You can look at a BEO and see product and labor workflows and use them to build accurate, organized prep lists and order sheets. Must be willing to work nights, weekends, holidays when events are booked ServSafe or equivalent preferred Part time hours to start:

• (happy to arrange additional hours of line or prep work while we scale the department for the right individual)
• Base pay + Commission structure on all events
• Incentive bonuses to hit growth targets
• Lots of future growth potential (We operate more than one kitchen)

Pay:

$25.00 - $30.00 per hour Expected hours: 15.0 - 35.0 per week

Benefits:

401(k) 401(k) matching Food provided

Work Location:

In person