Banquet Chef

We have an immediate opportunity for a full-time Banquet Chef to assist the Executive Chef in supervising the restaurant and banquet kitchens. The Banquet Chef will ensure that all banquet functions are executed as per the contract. Responsibilities Communicate with Chef, Chef de Cuisine and Cooks about daily operation. Ensure banquet food is prepared and prepped properly. Work closely with kitchen staff and dishwashers. Ensure all banquets are set up 30 minutes prior to start time with hot and cold food. Must be able to resolve conflicts and document for further discussion. Ensure that everyone completes closing duties. Qualifications Physical Demands in the Work Environment: Required to stand, walk and sit; talk or hear, both in person and by telephone; use hands to finger, handle and feel objects or controls; reach with hands and arms. Regularly required to stoop, kneel, bend, crouch and lift up to 50 pounds. Required Skills Two years of Culinary Experience Two years of Cooking Pay range and compensation package $60,000 - $62,000 Equal Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin. #J-18808-Ljbffr Francis Marion Hotel