Banquet Chef: Lead & Train for High-Volume Events

Marcus Hotels & Resorts; Lake Geneva (WI); Sur place; USD 55 000 - 75 000; Plein temps

Résumé du poste

Grand Geneva Resort & Spa in Wisconsin is seeking a Banquet Chef to lead and train kitchen staff, ensuring high-quality banquet menus align with resort standards. You will oversee food cost, labor, and departmental controls while managing sanitation, safety, and equipment maintenance in a busy main kitchen.

Ideal candidates have 3–5 years of management in a high-volume hotel or resort, strong knowledge of recipes and safety standards, and the ability to work varied schedules including holidays.

Qualifications

• High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.
• Managerial and production experience in similar hotel or resort required.
• At least 3-5 years in management of high volume production in multiple outlet operations.
• Thorough knowledge of food products, standard recipes, and specific food preparation.
• Working knowledge of accepted safety sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portions.
• Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicates with other associates.
• Sufficient manual dexterity of hand in order to use all kitchen equipment.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule.
• Ability to perform duties in a confined space.
• Ability to perform duties within extreme temperature ranges.
• Must be available to work a varied schedule to include days, nights, weekends and holidays.

Responsabilités

• Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
• Train and supervise kitchen staff in proper preparation of menu items.
• Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily sanitation and safety practices.
• Assist engineer in the repair controls of equipment and preventative maintenance programs.
• Perform other duties as assigned.

Formation

High School Diploma

Description du poste

Grand Geneva Resort & Spa in Wisconsin is seeking a Banquet Chef to lead and train kitchen staff, ensuring high-quality banquet menus align with resort standards. You will oversee food cost, labor, and departmental controls while managing sanitation, safety, and equipment maintenance in a busy main kitchen.

Ideal candidates have 3–5 years of management in a high-volume hotel or resort, strong knowledge of recipes and safety standards, and the ability to work varied schedules including holidays.