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Banquet Sous Chef
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Full-time
- Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products
- Responsible for the daily production of all banquet food.
- Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
- Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work
- Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations
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