Banquet Chef

We are looking for a culinary professional with banquet experience. The best fit for this position is someone with flexibility in their schedule. Our events have a capacity of 10 to 1200 people. The right person will have a teamwork mentality and be very organized. I look forward to speaking with you. Please provide a resume to be considered.

Line Cooks are responsible for preparing items precisely and in a timely manner in accordance to established hotel standards, representing the hotel to all guests, assisting with guest needs, and completing all daily duties and assigned projects utilizing the principles, policies and standards of Hulsing Hotels.

Essential Duties & Responsibilities:

• Performs all methods of cooking and portion control in accordance with hotel specifications.
• Must have working knowledge of all kitchen equipment including but not limited to; ovens, grills, broilers, fryers, steam tables, mixers, knives, slicers, etc.
• Properly uses all kitchen equipment and ensures the proper and safe use of all equipment.
• Maintains food line to ensure that all required items are properly stocked.
• Continuously stocks and restocks items as needed.
• Maintains the highest standards of cleanliness and sanitation of all cooking equipment used during specified shift.
• Completes all assigned cleaning functions as specified by supervisor during working shift.
• Notifies supervisor of all potential safety hazards, as well as all customer complaints.
• Responsible for ensuring that all food is properly handled and stored.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Performs other duties as assigned.

• At least one (1) year of previous experience in a banquet kitchen environment is required.
• Must be team oriented, empathetic, friendly and show initiative.
• Must be able to represent the hotel in a professional manner to hotel guests.