Lanier Islands

Banquet Sous Chef

Department
Culinary

Overview

Organize and produce all catering functions and supervise preparation and production cooks.

 Essentials  duties and responsibilities ;

  • Responsible for assisting Executive Chef with any special events
  • Responsible for rotation and use of product
  • Responsible for high standards of presentation and sanitation.
  • Responsible for assisting in the training of the production staff

Assist in banquet/catering menu planning and costing Other duties may be assigned.

Two to four years related experience and/or training; or equivalent combination of education and experience.

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