We are seeking an energetic, passionate chef to join our culinary team in the capacity of Banquet Chef. Our operation, located inside the Holiday Inn Hotel, has a full-service restaurant, which is open 7 days a week, serving breakfast, lunch, and dinner. In addition to our restaurant, we offer several banquet and conference spaces, allowing us to hold social events, proms, weddings, rehearsal dinners, business meetings, reunion dinners, etc. Our space can support plated dinners up to 240 people, and more casual events up to 450.

Candidates should possess a solid foundation of cooking knowledge and experience. The job requires reliable transportation, punctuality, attention to detail, and the availability to work nights, weekends, and holidays.

Candidates must possess solid math and reasoning skills, the ability to calculate and scale recipes. Candidates must possess good time management skills

As an employee of our hotel, we are able to offer:

• Paid Time Off
• Employee Lunches
• Health and Dental Insurance Plans
• Flexible Scheduling
• Opportunities for Professional Growth and Advancement
• Opportunities to Cross Train
• Discounted Room Rates within our Hotel Brands
• Friends and Family Discounts
• Gym Membership

We are a service oriented organization. Our ideal candidates must be motivated, detail oriented, with high personal standards, who can work well under pressure and can make the commitment to serve the highest quality product with a guest driven attitude and focus.

Job Purpose

A Banquet Chef/Sous Chef's purpose is to plan, prepare for, and execute banquet events as business necessitates.

Service Culture

We strive to be a hotel that consistently delivers excellence to our customers, team members, and owners through intelligent work, involvement and a passion for providing hospitality.

Specific Responsibilities

Financial:

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies and procedures
• Uses food preparation tools in accordance with manufacturers instructions to avoid injury.
• Constantly uses safe and hygienic food handling practices to avoid cross contamination.
• Cooks only items generated from the restaurant point-of-sale system or with the approval of the Executive Chef
• Assumes 100% responsibility for quality of products served
• Tracks and reports any food waste.

People: Has a warm and welcoming personality, engages easily, actively connects with others, genuinely caring and compassionate, visibly demonstrates desire to understand others, creates confidence and trust with others

• Consistently offers professional, engaging and friendly service to team members

Maintains a clean, safe and hazard free work environment for other team members and guestsGuest Experience: Works closely with other departments to achieve maximum guest satisfactionis aware of guest satisfaction scores and works toward increasing departmental and overall guest satisfaction.Line Cooks support the servers who directly work with the guestSafety Awareness:

Maintains by adhering to stated safety policies, responsible to report all accidents immediately. Supports all safety programs. Proceeds with caution when walking on slippery floors and in congested areas. Ensures that proper safety instructions are given before operating any equipment.

• Properly uses equipment provided by hotel so we eliminate injuries and prevent accidents

Uses Personal Protective Equipment as specified during training.AccountabilityThis position reports directly to the Executive ChefKnowledge:

4+ years or more experience working in a kitchen in a full service restaurant, hotel, or catering facility.

Physical:

While performing the requirements of this job, the associate is regularly required to walk, use hands to finger, handle or feel objects, tools, or controls, and talk and hear. Requires the associate to lift and/or move up to 75 pounds. The associate is required to stand, climb or balance, stoop, kneel or crouch. Works with cooking equipment including open flames, hot grease, and knives

The statements in this job description are indented to describe the essential nature of the level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Job Type: Full-time

Pay: $18.00 - $21.00 per hour

Benefits:

• Flexible schedule
• Food provided
• Health insurance
• Paid time off

Experience level:

• 3 years
• 4 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Education:

• High school or equivalent (Preferred)

Experience:

• Culinary Arts: 2 years (Required)

Work Location: In person

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