Banquet Chef

Redd Hospitality; Cincinnati (OH); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality is seeking an experienced Chef De Cuisine to lead our culinary team and oversee all kitchen operations. The role emphasizes staff management, high standards of food quality and safety, and delivering memorable dining experiences in a hospitality setting.

You will drive menu planning, coordinate with events and dietary teams, and ensure smooth daily operations in a fast-paced, high-volume environment. Join us to elevate our culinary artistry.

Qualifications

• Proven experience as an Executive Chef or similar in a high-volume hospitality setting (minimum $6M annual volume).
• Strong events experience.
• Knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills and ability to lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support.
• Ensure compliance with food safety regulations and proper handling.
• Coordinate with dietary department to accommodate dietary needs.
• Monitor inventory levels and order supplies to maintain stock.
• Collaborate with banquet coordinators to plan and execute large-scale events.
• Maintain cleanliness and organization of the kitchen, ensuring health standards.

Skills

Team management

Leadership

Staff training

Menu planning

Food safety knowledge

Dietary accommodation

High-volume operations

Job description

Job description:

Overview
We are seeking a passionate and experienced Chef De Cuisine to lead our culinary team and oversee all kitchen operations. The ideal candidate will have a strong background in food production and service, with a focus on delivering exceptional dining experiences in a hospitality environment. As the Executive Chef, you will be responsible for , staff management, and maintaining high standards of food quality and safety.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, providing training, guidance, and support to foster a collaborative team environment.
• Ensure compliance with food safety regulations and proper food handling practices.
• Coordinate with the dietary department to accommodate special dietary needs and preferences.
• Monitor inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Collaborate with banquet coordinators to plan and execute large-scale events successfully.
• Maintain cleanliness and organization of the kitchen area, adhering to health and safety standards.

Qualifications

• Proven experience as an Executive Chef or in a similar role within the hospitality industry in a high volume setting $6 million annually minimum
• Strong Experience in Events.
• Strong knowledge of food production techniques, kitchen management, and food service operations.
• Excellent team management skills with the ability to inspire and lead a diverse culinary team.
• Familiarity with dietary requirements and menu planning for various occasions, including banquets.
• Exceptional organizational skills with attention to detail in all aspects of kitchen operations.
• Ability to work in a fast-paced environment while maintaining high-quality standards.

Join our team as we strive to create memorable dining experiences through exceptional culinary artistry!

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance