The Assistant Chef supports the Chef in banquet department operations, ensuring food preparation aligns with recipes, overseeing staff breaks, cleanliness, and workloads.
In the absence of the Chef, manages requisitions, timesheets, and supervises overall operations.
Maintains communication with management, monitors employee adherence to procedures, and ensures proper shift handovers.
Ensures food quality, proper presentation, and cleanliness of work areas, including walk-ins.
Responsible for staff training, coaching, and fostering a motivated team.
Requires strong organizational, problem-solving, interpersonal, and communication skills, with 5+ years of experience, a bachelor's degree preferred, and a minimum age of 21.
This tipped position emphasizes professional guest service aligned with core values.