Banquet Sous Chef
Hilton DFW Lakes Executive Conference Center - Grapevine, TX

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Responsible for managing the kitchen, coordinating the purchase of food items, develop menus, and maintain approved food and labor cost. Ability to perform job functions with attention to detail, speed and accuracy. Prioritize, organize, and delegate work. Follow up on work assigned. Prepare and produce cold and hot menu items for food and beverage outlets and banquet events. Minimum 2 years experience as a restaurant chef in a high volume fast paced hotel or resort. Able to work nights, weekends and holidays.
Only those applicants who meet the minimum qualifications and live in the immediate area or within commuting distance will be considered for employment.