Base: $85,000 to $110,000; bonus/equity: not speci...
On-site
Prepare and order banquet items
Manage inventory and control equipment
Execute production and plating efficiently
Montage International is seeking a passionate Banquet Chef for their Laguna Beach location, emphasizing creativity and personal growth within a vibrant work environment. The ideal candidate should possess culinary supervisory experience, excellent communication skills, and a commitment to delivering exceptional dining experiences
Job Summary
Prepare and order all items for all Banquet Event Orders, creates order sheets and inventory systems to always ensure proper stock levels.
Oversees the daily operation of the banquet kitchen including recruiting, hire, train, and supervision of sous chefs and cooks enforcing policies.
You will Enjoy Discretionary Time Off, Healthcare benefits, Health Savings Account and Flexible Spending Accounts, 401 [k] retirement plan with company matching, fully vested, and loan option.
Matching Summary
Match Score: 85
Montage International is seeking a passionate Banquet Chef for their Laguna Beach location, emphasizing creativity and personal growth within a vibrant work environment. The ideal candidate should possess culinary supervisory experience, excellent communication skills, and a commitment to delivering exceptional dining experiences.
Salary
Base: $85,000 to $110,000; Bonus/Equity: Not specified; Benefits: Healthcare benefits, 401k, DTO
Skills & Requirements
Must-have
prepare and order banquet items
manage inventory and control equipment
execute production and plating efficiently
oversee banquet kitchen operations
maintain sanitary food preparation areas
create employee dining room menus
Nice-to-have
passion for banquets
exceptional team leadership
desire to create WOW moments
trustworthy with integrity
Key Requirements
three years of previous Culinary supervisory or management experience
Excellent verbal and written communication skills
Microsoft Office products; Word, Excel, PowerPoint, and Outlook
Knowledge of implementing new food concepts and menus
Ability to work a flexible schedule including weekends and holidays