The BANQUET CHEF develops menus and ensures all meals are consistent with contracts. Responsible for the activities of banquet kitchen staff. Being a BANQUET CHEF may require a bachelor's degree or its equivalent. Monitors meal quality and guest satisfaction. In addition, BANQUET CHEF typically reports to a manager or head of a unit/department. The BANQUET CHEF supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. Working as a BANQUET CHEF typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
Busy banquet facility seeking experienced Head Chef for the Port Huron area. A typical wedding weekend would require service for 500-700 guests. Areas of strength needed for cost control, supervising, scheduling, training and time management for kitchen staff, and organizational skills. This position requires a “team” approach; making the ability to work well with others for planning, pricing, and day of event preparations a must. Candidate should have minimum 5 years banquet experience, be ServSafe Certified, and supply references. This position also oversees the seasonal restaurant for daily food service. Salary range of $65,000 - $70,000.
If you are a dedicated professional who takes pride in food quality and sets high standards for yourself, as well as your staff, then this could be a great position for you.
Job Type: Full-time
Pay: $20.25 - $24.38 per hour
Shift:
Ability to Relocate:
Work Location: In person