Under the guidance of the Executive Chef, serves as a work group leader and cook for the Statler Hotel Culinary Department's Banquet Kitchen. Duties include: providing functional supervision for staff, production of daily banquet food prep, preparing food items during banquet service, assisting with the teaching mission, cleaning up after production, being responsible for storage, maintaining standards and performing other duties.
A combination of a two-year vocational degree in culinary arts and at least two years related experience in food production; or four years or more related experience in food production. Must be able to prepare menu items from standardized recipes. Must be able to lead and train a large staff of full-time cooks and part-time student cooks.
Background check may be required
No relocation assistance is provided for this position.
Visa sponsorship is not available for this position.
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