BANQUET CHEF

Job Description

Job Description

SUMMARY: THE SPRINGS CATERING division is seeking more energetic individuals to work directly under the Head Chef in a high-volume, catering operation within the Wedding Event industry. This position will focus on setting up and executing the events at our DFW Venue locations.

The success of the Banquet Chef will hinge upon their dependable character, communication skills and team player attitude.

We have opportunities for 2-3 hardworking, committed individuals with 2-3 years of professional experience who can commit to shifts THRS thru SUN / ~ 2pm to close.

TSE Kitchen Location:

2750 W. Euless Blvd

Euless, TX 76040

SHIFTS:

Typically THRS - SUN.

Approximately 2pm to close

SHIFTS will be worked at any of our DFW, SPRINGS EVENTS locations. 9 Locations in DFW

*Transport food in company van.

Expected Hours:

Part-time: 25-40 hours weekly * Part time can lead to Full Time

Salary: $18-20 Hourly

PLUS EVENT GRATUITY

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to)

• Reports to and works alongside Head, Managing Chef
• Heavy focus on set up and execution at location events. Kitchen preparation and transport.
• Transport to Event locations. (We have 9 locations in DFW)
• Assists in the preparation of regular and modified menus
• Maintains a clean and safe working environment in all storage and work areas.
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.
• Participates and attends departmental meetings and training as appropriate.
• Upholds high standards of product and customer service for self & team members.
• Maintains professional relationships with Clients, associates & vendors.
• Follows facility, department and Company safety policies and procedures.

PREFERRED QUALIFICATIONS AND SKILLS:

• Minimum 2-3 years’ experience
• Back of House experience with front of house experience a plus!
• Customer Service and communication skills required
• Basic to intermediate knife skills a must
• Punctual and Dependable
• Time management skills
• Willingness to learn and ability to learn quickly in a fast-paced environment.
• Ambitious and hard working: “Hustler”
• Ability to prep and prepare large format meals.
• Experience or knowledge of transporting procedures a plus

EDUCATION AND/OR EXPERIENCE:

• Minimum of 2-3 years of experience / 2-5 years a Plus
• Basic knife skills required.
• All necessary Training will be supplied by Head Chef

COMPENSATION:

Hourly Range: $18-20 + Event Gratuity & Travel accommodation

REPORTS TO:

Head, Managing Chef

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling.
• The employee must regularly lift and /or move up to 35 pounds and frequently lift and/or move up to 50 pounds.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.
• The noise level in the work environment can occasionally exceed 50 DBA