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 inventory controls and equipment maintenance.
Candidates are expected to train all kitchen and stewarding personnel on Serve-safe certification and health department regulations.
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
Ordering and receiving food items
Maintaining food costs and budget goals
Producing meals for large banquet events
Supervising kitchen and stewarding staff
Ensuring Health Department score of 90 or higher
Nice-to-have
Creative food presentation skills
Active role in local hospitality community
Strong orientation to customer service
Ability to work with other departments
Results oriented individual
Key Requirements
At least four years of culinary experience in a banquet facility