This culinary position requires good communication skills as well as at least three years of previous banquet, line, or fine dining experience with an emphasis on banquets. A Culinary degree or related hotel experience preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling. This person may be required to give direction in the supervisor's absence. This position is primarily focused on banquets and catered event operations, however team members may be required to support other culinary areas such as working on the restaurant line as needed.
Must have full flexible availability including weekdays, weekends, mornings, evenings, and holidays.
The hourly rate for this position is $30.71/hr.
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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