Banquet Chef de Cuisine

The Banquet Chef de Cuisine is responsible for supervising the daily production, preparation, and presentation of all food for the hotel's Banquets Department, ensuring a quality, consistent product is produced which conforms to company standards.

Requirements

• 2 year culinary degree or equivalent experience
• Minimum of 10 years cooking experience
• Strong sense of maturity and lead with integrity
• Ability to read standardized recipes and organize and prioritize daily par and prep sheets
• Effective communication with fellow employees, kitchen and FOH staff
• Ability to give direction and delegate work duties to staff across multiple event venues
• Quickly assess situations, determine priorities, create strategies, and implement them
• Ability to multi-task while maintaining a high degree of organization and detail
• Sustain a fast pace, while staying focused on the smallest of details