Chef D' Cuisine- Banquets

Summary:

This position is the number one management position for Banquet Culinary Team Members. The position will be directly or indirectly responsible for food production in banquets, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc... and all other banquets style services. This position requires great scheduling flexibility with varying shifts (Swing, days, and middle shifts) as directed by the Food & Beverage Director, Executive Chef, or as business dictates.

Essential Functions:

• Must have good culinary knowledge, including multi outlet experience.
• Must have good culinary experiences in high volume banquets or related F&B areas.
• Responsible for the culinary food production.
• Responsible for preliminary menu development.
• Responsible for assisting in developing a food program that meets designated food cost goals.
• Responsible for assisting in scheduling culinary staff members and meeting designated payroll cost.
• Responsible for meeting health Department guidelines
• Responsible for assisting in all banquet food production.
• Responsible for ensuring that we have quality food product meeting guest and employer expectations.
• Other Duties as assigned

Required:

Schedule:

Salary:

$50-$55K DOE