Role OverviewThe Executive Banquet Chef is responsible for planning and scheduling manpower, equipment, and supply requirements for the department, maintaining accountability for cost, utilization, and performance of employees and equipment. They oversee menu development, instruct cooks and dishwashers, and ensure high standards of sanitation and cleanliness.
What You Will Do
The Executive Banquet Chef will plan and schedule manpower, equipment, and supply requirements, develop menus, instruct cooks and dishwashers, and maintain high standards of sanitation and cleanliness. They will also assist in developing the annual food and beverage budget/plan and maintain internal controls for the Culinary department.
Why It Might Be a Fit
The ideal candidate will have training as a full service chef in a continental cuisine restaurant or club environment, culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef. They must have outstanding organizational and communication skills, valid Serve Safe certification card, and CPR/First Aid certification.
Requirements
- Training as a full service chef in a continental cuisine restaurant or club environment
- Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef
- Ability to lead, train, and motivate
- Must have outstanding organizational and communication skills
- Valid Serve Safe certification card required on duty
- CPR/First Aid certification
- Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred.
- Must have the ability to stand, walk, and lift often
- Physically capable of lifting 30-50 pounds
Benefits
- Medical, dental, vision and life insurance
- Paid time off: 2 weeks vacation at time of hire; sick, personal days, and 10 holidays after 90 days
- 401(k) with company match
- Flexible spending and health savings accounts
- LTD and STD
- Employee discounts: food, retail merchandise, boat rentals
- Golf privileges
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