Top 2449 Buffet Manager Jobs

Sous Chef
Mashomack Fish and Game Preserve Club —Millbrook, NY
- $55,000 - $68,000 a year
- Full-time
- Mid-level
- Microsoft Office
- Ability to climb stairs
- Health insurance
- 401(k)
Quick Apply
Retreat Services Associate (FOH)
Adamah, Inc. —Falls Village, CT
- $18 - $19 an hour
- Part-time
- Background check
- Serving
- Customer service
- Health insurance
- Dental insurance
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Restaurant Manager - Oasis at Death Valley
Xanterra Travel Collection —Death Valley, CA
- $27.30 an hour
- Weekends as needed
- Bar
- Ability to walk for extended periods
- Mid-level
- AD&D insurance
- Paid holidays
General Manager
Fern Hill Golf Club —Clinton Township, MI
- $50,000 - $55,000 a year
- 8 hour shift
- Bar
- Casual dining restaurant
- Fast casual restaurant
- Health insurance
- Dental insurance
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Bartender
Waterfall Club at Lake Burton —Clayton, GA
- $12 an hour
- Part-time
- Background check
- Serving
- Bar
- Employee discount
- Referral program
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Sous Chef
All Points North —Edwards, CO
- $60,000 - $65,000 a year
- Extended hours
- Ability to lift 50 pounds
- Driver's License
- Supervising experience
- Paid holidays
- Health insurance
Quick Apply
Server
Waterfall Club at Lake Burton —Clayton, GA
- $5.50 an hour
- Part-time
- Background check
- Serving
- Basic math
- Employee discount
- Referral program
Quick Apply
Banquet Supervisor
Saybrook Point Resort & Marina —Old Saybrook, CT
- $21 an hour
- Extended hours
- English
- Mid-level
- Office
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Culinary Team Member at Wegmans Corporate Cafe Mon-Fri Days
JC Wirth, Inc —Rochester, NY
- $17.50 - $18.50 an hour
- Part-time
- 18 years or older
- Cooking
- Mid-level
- Paid time off
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12d
Head Chef / Kitchen Manager — Established Restaurant & Sports Bar
Greater Boston Restaurant —Newton Centre, MA
- $60,000 - $90,000 a year
- Weekends as needed
- ServSafe
- In-person
- Senior level
- Paid time off
- Food provided
Quick Apply
5d
Head Chef
Alpha Mu / Sigma Kappa Sorority —Ann Arbor, MI
- $54,000 - $60,000 a year
- Overtime
- Background check
- Culinary experience
- ServSafe
Quick Apply
Banquet Houseman
The Ameswell Hotel —Mountain View, CA
- $19.70 an hour
- Part-time
- Hotel
- Ability to lift 50 pounds
- Entry level
- Paid time off
- 401(k) matching
Quick Apply
Pantry Attendant / Barista (South SF)
Just Fare —South San Francisco, CA
- $21 - $23 an hour
- 8 hour shift
- Basic math
- Office
- Ability to lift 50 pounds
- Dental insurance
- 401(k)
Quick Apply
11d
Seasonal/Temporary Line Cook
Fountainhead Development, Inc. —Fairbanks, AK
- $17 - $21 an hour
- 8 hour shift
- Bar
- Casual dining restaurant
- English
- Health insurance
- Dental insurance
Quick Apply
7h
Kitchen Manager
North Point Hospitality —Nashville, TN
- Full-time
- Bar
- ServSafe
- Mid-level
- Free parking
- Health insurance
Quick Apply
Fine Dining Manager
Terraces of Boise - a HumanGood community —Boise, ID
- $50,000 - $60,000 a year
- Full-time
- Mid-level
- Mentoring
- Leadership
- Health savings account
- Health insurance
Quick Apply
Kitchen Supervisor
Giant Crab —Myrtle Beach, SC
- $27,000 - $40,000 a year
- Weekends as needed
- Cooking
- Mid-level
- Restaurant
Quick Apply
Motel Night Desk Clerk
Coachman Inn, Oak Harbor —Oak Harbor, WA
- From $18.50 an hour
- 8 hour shift
- Background check
- Customer service
- Hotel
- On-the-job training
Quick Apply
Bartender
Boulder Ridge Country Club —Lake in the Hills, IL
- From $10 an hour + tips
- Part-time
- Bar
- In-person
- Ability to stand for extended periods
- Health insurance
- Dental insurance
Quick Apply
Banquet Captain (The Event Host & Floor Leader)
Hotel Saranac —Saranac Lake, NY
- $20 - $25 an hour
- Part-time
- ServSafe
- Mid-level
- Hotel
Quick Apply
4d

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Sous Chef

Mashomack Fish and Game Preserve Club
Millbrook, NY

Quick Apply

Job Details

Full-time
$55,000 - $68,000 a year

Benefits

Health insurance
401(k)
Paid time off

Qualifications

Food and beverage product quality management
Menu design
Kitchen health and safety standards
Report preparation
Computer operation
Staff supervision
Assisting with meal planning
Food service purchasing
Food service health code compliance
Budget control
Staff scheduling
Food portioning
Employee training
Mid-level
Microsoft Office
Culinary Arts
Employee attendance management
Kitchen cost control
Food safety sanitizing procedures
Buffet setup
Inventory tracking for food cost management
Physical inventory counts for inventory management
Kitchen staff training
Safety hazards
Emergency response readiness
Production management
Food garnishing
Materials management in food and beverage
Sauce making techniques
Implementing quality control processes for products

Full Job Description

Sous Chef

Reports to: Executive Chef

Supervises: Line Prep Cook; Breakfast Cook; Garde Manger Chef; Dishwashers

Salary Position with Weekly Pay

Education and Experience

A degree from post-secondary culinary arts program.
Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

Job Knowledge, Core Competencies and Expectations

10AM – 3pm / break / 430pm – close dinner.
Wednesday - Sunday weeks with Monday Tuesday off
Fully runs hot side for lunch service and assists exec chef for dinner servic.
In time determined by Executive Chef, eventually work entrée side with Exec.
Skilled in handling emergency situations and providing resolutions promptly.
Working knowledge of various computer/menu generating software including MS Office, Jonas Encore.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the private club.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Understanding that weekend/holiday’s are often the most important days for the club and the sous position is expected to be present and effective.

Job Summary

Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, events and other functions at the club.

Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Tasks/Duties

Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Executive Chef/Club’s standard recipes.
Assists the Executive Chef with weekly/monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Conducts daily raw cost tracking counts to ensure that all items are accounted for.
Assumes complete leadership of the kitchen and it’s staff in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, presentation and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Report recommendations to Assistant General Manager for maintenance, repair and upkeep of the kitchen and its equipment.
Prepares reports, arranges employee schedules and costs, menus and performs other administrative duties as assigned by the Executive Chef.
Works in any station as assigned by the Executive Chef.
Helps plan sustainability procedures in the kitchen.
Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Supervises, helps train and evaluates kitchen personnel.
Coordinates buffet/event presentations.
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest complaints to the chef and assists in resolving complaints.
Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Attends staff meetings.
Performs other appropriate tasks assigned by the Executive Chef & serves as second in command.

Licenses and Special Requirements

Food safety certification.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,

stretch and twist or reach.

Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid, and noisy environment.

Job Type: Full-time

Pay: $55,000.00 - $68,000.00 per year

Benefits:

401(k)
Health insurance
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

Buffet Manager jobs

Sous Chef

Retreat Services Associate (FOH)

Restaurant Manager - Oasis at Death Valley

General Manager

Bartender

Sous Chef

Server

Banquet Supervisor

Culinary Team Member at Wegmans Corporate Cafe Mon-Fri Days

Head Chef / Kitchen Manager — Established Restaurant & Sports Bar

Head Chef

Banquet Houseman

Pantry Attendant / Barista (South SF)

Seasonal/Temporary Line Cook

Kitchen Manager

Fine Dining Manager

Kitchen Supervisor

Motel Night Desk Clerk

Bartender

Banquet Captain (The Event Host & Floor Leader)

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