Chef | Ameris Bank Amphitheater

The Chef will report to the General Manager and will be responsible for coordinating the day-to-day operations of the venue.

Responsibilities

Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock; Set up non-food items and maintain high level of sanitation awareness; Input daily event sheets and daily reports; Produce menu items in a timely manner in accordance with company standards; Follow directions precisely and consistently; maintain work area and proper food storage; Adhere to company guidelines and house rules; exceed guest expectations; Assist in staffing, scheduling, training, and counseling of event staff; Interact with guests and staff to ensure guest satisfaction; Ensure compliance with company service standards, inventory and cash control procedures; Work as a team with fellow associates and other service departments

Requirements

At least 18 years of age; Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility; Ability to interact with co-workers in order to assure compliance with company service standards; Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette; Ability to multitask in a fast paced, team orientated setting; Ability to read, speak and write in English; Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds; Ability to work at all events, including extended hours, nights, weekends, and holidays; Sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time; Extensive knowledge of food and beverage menu, specials and services offered

Nice to have

Full service casual dining

Benefits

Medical, dental, vision, life and disability insurance; Paid vacation; 401k plan