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Banquet Chef
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- Direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods for the Convention Center.
- Works cooperatively with the Food & Beverage Director to plan and price menu items, order supplies, and keep records and accounts.
- Similar accountability in Kitchen when needed to oversee Kitchen staff in the absence of the Executive Chef and/or Sous Chefs.
- Plan, direct, and supervise the food preparation and cooking activities of the banquet kitchen staff.
- Coordinate with the Food & Beverage Director on the planning, budgeting, or purchasing for all the food operations within the Convention Center.
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