banquet chef

Dante Event Center

**Catering &amp; Banquet Sous Chef****Overview:**We are seeking a skilled Catering &amp; Banquet Sous Chef to join our team. As our Sous Chef, you will play a crucial role in assisting our Executive Chef in leading our culinary team with preparing and presenting high-quality dishes for various events and banquets. If you have a passion for the food industry and enjoy working in a fast-paced environment, we would love to hear from you.**Responsibilities:**- Supervise kitchen staff, manage daily operations, and ensure the kitchen runs efficiently in the absence of the Executive Chef.- Assist in menu planning, develop new dishes, and prepare food to meet quality and specification standards for banquets, events, and special occasions.- Train and mentor kitchen staff on preparation techniques, sanitation, and safety procedures. Collaborate with Executive Chef on staff scheduling and performance evaluations.- Manage food inventory, monitor par stock levels, and order necessary supplies to ensure sufficient quantity and quality of ingredients.- Maintain a clean and organized work area- Ensure all food is prepared, cooked, and stored at the correct temperatures and that all safety and sanitation standards are met and followed by staff.-Work in conjunction with the Events Manager, Executive Chef and General Manager.**Requirements:**- Strong knowledge of various cooking styles and techniques.- Ability to lead, motivate and manage a team effectively.- Clear communication skills to coordinate with staff and other departments.- Ability to work efficiently under pressure and meet tight deadlines.-Meticulous attention to food quality, presentation, and sanitation.-Ability to resolve conflicts and address customer concerns.If you are passionate about creating culinary delights, have experience in banquet cooking, and thrive in a dynamic kitchen setting, we encourage you to apply for the Catering &amp; Banquet Sous Chef position with us. Join our team and showcase your cooking skills at exciting events and banquets.Job Type: Part-timePay: From $24.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>People with a criminal record are encouraged to applyEducation:<ul><li>High school or equivalent (Preferred)</li></ul>Experience:<ul><li>Leadership: 3 years (Preferred)</li><li>Culinary: 5 years (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>License/Certification:<ul><li>Food Handler Certification (Required)</li></ul>Shift availability:<ul><li>Day Shift (Required)</li><li>Night Shift (Required)</li></ul>Ability to Commute:<ul><li>Sacramento, CA 95825 (Required)</li></ul>Ability to Relocate:<ul><li>Sacramento, CA 95825: Relocate before starting work (Required)</li></ul>Work Location: In person

Catering & Banquet Sous Chef - (5 Years Experience Required)(Part Time)

The Ned & Ned's Club

<div>
 Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.
 
 
 Job Purpose:
 
 
 The Chef de Partie &ndash; Banquets &amp; Outside Catering
 
 p
 
 lays a vital role in preparing, supervising, and presenting high-quality dishes for banquets, functions, and off-site catering events. This role requires consistency, creativity, and strong organizational skills, while ensuring high standards of food safety and hygiene at all times.
 
 
 Responsibilities:
 
 
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 Prepare, cook, and present dishes for banquets and outside catering in line with The Ned&rsquo;s luxury standards.
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 Assist in the daily operations of banquet and catering kitchens, ensuring smooth execution of events.
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 Supervise and guide Demi Chefs and Commis Chefs in the team.
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 Maintain quality, taste, and presentation across all large-scale menus.
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 Collaborate with the Events and F&amp;B teams to ensure flawless service and guest satisfaction.
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 Monitor inventory, manage mise en place, and minimize waste while maintaining cost efficiency.
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 Ensure food safety, hygiene, and sanitation standards are met consistently.
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 Support in menu planning and execution for both in-house functions and outside catering.
 
 
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 Qualifications &amp; Competencies:
 
 
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 Minimum 3&ndash;5 years of experience in a luxury hotel, resort, or catering environment.
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 Strong technical skills in bulk cooking, buffet setups, plated service, and banquet operations.
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 Culinary education or certification preferred.
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 Knowledge of international cuisines and event-specific requirements.
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 Excellent teamwork, leadership, and communication skills.
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 Ability to work under pressure in fast-paced, high-volume environments.
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 Flexibility to adapt to both in-house banquets and off-site catering setups.
 
 
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 What&rsquo;s In It for you?
 
 
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 One of the most iconic place to be and work
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 Amazing learning and development program
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 Discounted rates at The Ned Doha
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 Fantastic career growth opportunities
 
 
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 At The NED, we don't just celebrate our diversity, we challenge ourselves to do even better. The NED is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.
 
 
 Apply today and join us as Chef de Partie!
 
 
 #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed
</div>

Chef De Partie - Banquets & Outside Catering

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
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 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.
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 Preferably with experience in luxury international brands.
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 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
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 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
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 </ul>
</div>

Sous Chef - Banquets

Sous Chef

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26026115
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
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 High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.
 
 
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 OR
 
 
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 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.
 
 
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 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
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 Assists in determining how food should be presented and creates decorative food displays.
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 Attends daily Banquet Event meetings to review culinary requirements.
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 Checks the quality of raw and cooked food products to ensure that standards are met.
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 Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
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 Ensures compliance with all Food &amp; Beverage policies, standards and procedures.
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 Estimates daily Banquet Event Order production needs.
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 Follows proper handling and right temperature of all food products.
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 Maintains food preparation handling and correct storage standards.
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 Manages BEO process including menu development, pricing, tracking and ordering.
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 Manages food quantities and plating requirements for all banquet functions.
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 Plans food quantities and plating requirements for all banquet functions.
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 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
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 Recognizes superior quality products, presentations and flavor.
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 Supports procedures for food &amp; beverage portion and waste controls.
 
 
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 Assisting in Managing Culinary Teams
 
 
 
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 Communicates production needs to key personnel.
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 Communicates regularly with employees to ensure performance expectations are clear.
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 Encourages and builds mutual trust, respect, and cooperation among team members.
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 Ensures and maintains the productivity level of employees.
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 Ensures employees understand expectations and parameters.
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 Ensures property policies are administered fairly and consistently.
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 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
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 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
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 Leads shifts while personally preparing food items and executing requests based on required specifications.
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 Serves as a role model to demonstrate appropriate behaviors.
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 Supervises and coordinates activities of cooks and workers engaged in food preparation.
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 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
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 Supervises banquet kitchen shift operations.
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 Utilizes an "open door" policy to identify and address employee problems or concerns.
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 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 
 
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 Maintaining Culinary Goals
 
 
 
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 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
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 Develops specific goals and plans to prioritize, organize, and accomplish your work.
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 Manages to achieve or exceed budgeted goals.
 
 
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 Ensuring Exceptional Customer Service
 
 
 
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 Empowers employees to provide excellent customer service.
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 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
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 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
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 Provides services that are above and beyond for customer satisfaction and retention.
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 Responds effectively to guest problems and complaints.
 
 
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 Managing and Conducting Human Resource Activities
 
 
 
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 Conducts training when appropriate.
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 Ensures employees are cross-trained to support successful daily operations.
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 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
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 Ensures disciplinary procedures and documentation support the Peer Review Process.
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 Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
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 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
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 Trains employees in safety procedures.
 
 
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 Additional Responsibilities
 
 
 
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 Analyzes information and evaluating results to choose the best solution and solve problems.
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 Attends and participates in all pertinent meetings.
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 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 
 
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 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Pasta Bar

Job Summary We are seeking a dynamic and passionate Pasta Sous Chef and Line Cook to join our vibrant culinary team. This role is essential in leading the pasta preparation station, ensuring the highest standards of food quality, presentation, and safety. As a key member of our kitchen management team, you will oversee daily operations, mentor junior staff, and contribute to creating an exceptional dining experience for our guests. Your expertise in fine dining, food production, and team leadership will drive the success of our culinary offerings and uphold our commitment to excellence.Duties<ul><li>Lead the pasta station with precision, ensuring consistent quality and innovative presentation in every dish</li><li>Supervise kitchen staff during shifts, providing guidance, training, and support to maintain high standards of food safety and hygiene</li><li>Collaborate with the head chef on menu planning, ingredient sourcing, and inventory control to optimize food quality and minimize waste</li><li>Oversee food preparation processes, ensuring adherence to recipes, portion sizes, and dietary requirements</li><li>Manage kitchen operations during service hours, coordinating with front-of-house teams to deliver seamless food service experiences</li><li>Maintain strict compliance with health and safety regulations, including proper food handling and sanitation procedures</li><li>Assist in banquet and catering preparations, ensuring timely delivery of high-quality dishes for events of varying sizes</li></ul>Requirements<ul><li>Proven experience in fine dining kitchens with a focus on pasta or Italian cuisine</li><li>Supervising experience in a fast-paced restaurant or hotel environment</li><li>Strong background in food production, culinary techniques, and kitchen management</li><li>Knowledge of dietary restrictions and ability to adapt dishes accordingly</li><li>Excellent leadership skills with the ability to motivate and develop team members</li><li>Familiarity with inventory management, food safety standards, and food handling procedures</li><li>Experience in banquet service, catering events, and shift management is highly desirable</li><li>Ability to work efficiently under pressure while maintaining attention to detail</li><li>Passion for hospitality, serving guests with enthusiasm and professionalism</li></ul>Join us if you&rsquo;re eager to elevate your culinary career in a lively environment where innovation meets tradition! We&rsquo;re dedicated to fostering growth and excellence&mdash;your expertise will help shape unforgettable dining experiences.Job Types: Full-time, Part-timePay: $26.00 per hourExpected hours: 15 &ndash; 40 per weekBenefits:<ul><li>Food provided</li></ul>Work Location: In person

Pasta Sous Chef and Line Cook

The Pell Hotel JdV by Hyatt

Overview We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in the food industry, with experience in fine dining and catering. This role requires excellent leadership skills, the ability to manage kitchen operations efficiently, and a commitment to maintaining high standards of food safety and quality. As a Sous Chef, you will play a crucial role in menu planning, food preparation, and supervising kitchen staff to ensure an exceptional dining experience for our guests.We would like to have candidate that is willing to grow with our company. There are plenty of opportunities to grow within Highgate hotels.Responsibilities<ul><li>Assist the Executive Chef in managing kitchen operations and staff.</li><li>Oversee food production and ensure consistency in quality and presentation.</li><li>Supervise and train kitchen personnel, fostering a collaborative team environment.</li><li>Participate in menu planning and development, incorporating seasonal ingredients.</li><li>Manage inventory control, ensuring proper stock levels and minimizing waste.</li><li>Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.</li><li>Coordinate banquet services and special events as needed.</li><li>Handle food preparation tasks, including cooking, plating, and serving.</li><li>Monitor food service operations to enhance guest satisfaction.</li></ul>Experience<ul><li>Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant setting.</li><li>Strong background in food production, catering, and restaurant management.</li><li>Demonstrated supervisory experience with effective team management skills.</li><li>Knowledge of dietary department practices and food handling standards.</li><li>Familiarity with inventory management systems and cost control measures.</li><li>Excellent cooking skills with a passion for culinary arts.</li><li>Experience in menu planning and shift management is highly desirable.</li><li>Strong leadership abilities with a focus on hospitality and guest satisfaction.</li><li>Previous bartending experience is a plus. Join our dynamic team where your culinary expertise will shine, and help us create memorable dining experiences for our guests!</li></ul>Job Type: Full-timePay: $23.00 - $28.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Retirement plan</li><li>Vision insurance</li></ul>Work Location: In person

FT Sous Chef

Search 656+ Banquet chef jobs near you this March. New roles added regularly across leading industries. Apply today.

656 banquet chef jobs Near Me

Catering & Banquet Sous Chef - (5 Years Experience Required)(Part Time)

Chef De Partie - Banquets & Outside Catering

Sous Chef - Banquets

Sous Chef

Sous Chef

Pasta Sous Chef and Line Cook

FT Sous Chef