This position serves as second in command over the culinary and stewarding departments, responsible for producing food items in the facility's 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 facility's absence of the Executive Chef.
The role requires maintaining a Health Department score of 90 or higher while managing inventory controls and ensuring all kitchen equipment cleanliness and annual maintenance.
Candidates must have at least four years of culinary experience specifically in a banquet facility producing meals for large events.
Matching Summary
This position serves as second in command over the culinary and stewarding departments, responsible for producing food items in the facility's absence of the Executive Chef.
Skills & Requirements
Must-have
Banquet event order production
Health department score maintenance
Kitchen equipment maintenance
Food cost and budget management
Stewarding department supervision
Nice-to-have
Local hospitality community involvement
Creative food presentation skills
Strong inter-personal communication
Excel computer proficiency
Results-oriented planning ability
Key Requirements
At least four years of culinary experience in a banquet facility
Serve-Safe certification required
Ability to maintain Health Department score of 90 or higher