Chef de Cuisine - Banquets

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

• Requires 4–5 years of hands-on banquet experience
• Requires at least 2-3 years of post-high school education, preferably a culinary degree
• Requires flexible schedule
• must be available to work event-based hours including evenings, weekends, and holidays as needed.
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems.
• Requires verbal, reading, and written communication skills

Strong leadership skills with the ability to manage and motivate large teams in a fast-paced, dynamic environment preferred.