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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