Banquet Chef: Lead Kitchen & Catering Operations

InterContinental New Orleans; New Orleans (LA); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

Company-paid disability insurance

Employee discounts

401(k) with match

Paid vacation

Job summary

The InterContinental New Orleans is seeking a Banquet Chef to assist the Executive Chef and manage the kitchen and personnel. This role involves coordinating food purchases, developing menus, maintaining approved food and labor costs.

The ideal candidate must have culinary training or degree, along with extensive supervisory experience in kitchen operations and must possess a Food Safety Certification.

Qualifications

• 3 to 5 years in a supervisory position, 8-10 years in kitchen operation required.
• Prefer Level-4 hotel experience as Banquet Chef and Sous Chef.
• Must have Food Safety Certification (ServSafe or equivalent).

Responsibilities

• Assist the Executive Chef in their absence and manage the kitchen.
• Prepare production lists concerning food costs and supervise requisitioning.
• Oversee preparation of foods and maintain hygiene and safety standards.

Skills

Supervision

Food cost controls

Culinary techniques

Communication

Problem solving

Education

Culinary training certification

Culinary Arts Degree

AOS Degree

Tools

Kitchen tools

Job description

The InterContinental New Orleans is seeking a Banquet Chef to assist the Executive Chef and manage the kitchen and personnel. This role involves coordinating food purchases, developing menus, maintaining approved food and labor costs.

The ideal candidate must have culinary training or degree, along with extensive supervisory experience in kitchen operations and must possess a Food Safety Certification.