This position serves as second in command over the culinary and stewarding departments, responsible for producing food items in the absence of the Executive Chef
Job Summary
This position serves as second in command over the culinary and stewarding departments, responsible for producing food items in the absence of the Executive Chef.
The incumbent must maintain a Health Department score of 90 or higher while overseeing all kitchen and stewarding staff training and operations.
Responsibilities include ordering, receiving, and preparing food items according to Banquet Event Orders while maintaining strict inventory controls and budget goals.
Matching Summary
This position serves as second in command over the culinary and stewarding departments, responsible for producing food items in the absence of the Executive Chef.
Skills & Requirements
Must-have
Banquet event order production
Health department score maintenance
Kitchen equipment cleanliness
Food cost and budget management
Stewarding department oversight
Nice-to-have
Creative food presentation skills
Active hospitality community role
Strong customer service orientation
Excellent organizational planning skills
Key Requirements
At least four years of culinary experience in a banquet facility
Serve-Safe certification required
Ability to adhere to local Health Department codes