The Catering Chef will report to the Executive Chef and will execute the production of meals throughout the facility with the highest level of customer satisfaction. The scope of this position includes the management and execution of food preparation for a banquet operation spread across multiple venues. The Chef will assist in pursuing the highest possible profitability by maximizing revenue and controlling labor and supply costs.

Commercial kitchen preperation, cooking and organization skills are required.

This position will routinely require working along with staff members on weekend and evening shifts.

Job Types: Full-time, Part-time, Contract

Pay: $20.00 - $25.00 per hour

Expected hours: 20 – 40 per week

Experience level:

• 1 year

Shift:

• 10 hour shift
• 8 hour shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Resort

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 2 years (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: In person