The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership
and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
This role pays an hourly wage of $30 to $32.
Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).
This position will remain open until Oct 24, 2024
About you
Physical Requirements:
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders,
squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending,
lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and
seeing.
Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)
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