This position is responsible for managing banquet operations and food production per standards and menus established by Executive Chef. The Banquet Chef is also responsible for directing work activity of non-banquet staff when assisting with banquet functions. Will also assist in promoting a team spirit and good working relationship among all food and beverage staff.
Essential Duties and Responsibilities:
Supervisory Responsibilities: None
Position Type and Expected Hours of Work:
This is a part-time position with flexible days and hours including evenings, weekends and holidays.
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment both indoors and outdoors. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended period of time. Subject to bending, reaching, kneeling, stooping, and lifting.