Communication Skills, Conflict Resolution, Cook Dishes, Cost Control, Detail Oriented, Food Production, Inventory Management, Leadership, OSHA, Operations Management, People Management, Product Costing, Regulations, Sales, Sanitation
Responsibilities
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style.
- Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, overseeing all banquet food production from prep to execution including ongoing training, development, and follow up.
- Ensure consistency, presentation and quality of all dishes.
- Coordinate with Sales & Events teams to align on event expectations.
- Maintain food cost controls and minimize waste; order and manage inventory specific to banquet operations.
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Qualifications
- At least 3 to 5 years of culinary leadership (banquet or high-volume dining establishment preferred).
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
- Strong communication, leadership, and conflict resolution skills.
- Stable and progressive work history; Strong work ethic.
- Graduate of an accredited culinary program is a plus.
EOE
Posted Salary Range: USD $23.00 - USD $23.00 /Yr.
Tipped Position: This position does not earn tips.