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Banquet Chef

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Fort Worth, TX
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To provide technical and administrative assistance to the Executive Chef and ensures effective operation of the kitchen and food production outlets.
Must have experience in a stressful and busy banquet department.
Teach all associates the importance of consistency in preparation and presentation. Strong knowledge of food cost and inventories.
Candidate must be comfortable to speak to guests and conduct meeting.
Position requires bending, continuous standing, pushing, pulling carrying & lifting up to 70 lbs.
Must have ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Position requires a working knowledge of sanitation standards.
Must be flexible with their shift and schedule to include weekends and holidays.
Candidate must be organize, flexible and open to suggestion for others and peers
Banquet Chef is also responsible for cost controls, menu planning along with the Executive Chef and Executive Sous Chef. Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.
Monthly training class with your immediate associates.
Plan and conducts kitchen department meetings Meet deadline for projects and new requests
Staffs hiring and training.
Keep kitchen clean and organize in day-to-day operation
Ensure staff follows Ecosure rules and procedures.
Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitor and control daily food production.
Monitor safety of staff.
Maintain good working relationship with Banquet, Catering and stewarding managers.
Manage labor on a daily basic; check punch edit , make sure that the punch edit log is fill out and sign, sign off payroll every last day of pay period & have staff sign payroll report.
Candidate must have at least 5 years experience in a kitchen management capacity excellent knowledge of current culinary trends.
Must have experience in high volume banquet hotel business.
Must be competent in culinary creativity as demonstrated by cooking test.
With strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel.
Candidate must have good knowledge of computers (i.e: Excel & Word).
Clear, concise written and verbal communication skills.
Candidate must be comfortable to speak to guests and conduct meeting.
Must have a good understanding of cost control.
Candidate must be a leader and a mentor.
Candidate will need to have hotel business experience.
Banquet Chef

Company info

Omni San Francisco Hotel
Phone : (817) 535-6664
Website :