Task Force Chef

The TASK FORCE Restaurant / Banquet Chef will supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions. Task Force roles are classified as temporary, full-time positions.

Responsibilities

Supervise and coordinate the production of buffets, a la carte, banquets, PINE Restaurant and any other special functions; Run or assist running a hot line or banquet event with attention to detail and timing; Research and develop menus for buffets, a la carte, banquets, and other functions; Assist the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff; Assist leadership team communicating directives, coaching, and training; Coordinate and write prep lists; Inspect the quality of food products used to prepare the cuisine; Coordinate and supervise the activities of all kitchens with all operating departments; Review daily agenda sheets and establish specific objectives for culinary staff; Maintain a clean and sanitary environment, ensuring compliance with all local and state codes

Requirements

5+ years of progressive culinary leadership experience, with at least 2 years as an Executive Chef or Executive Sous Chef in a hotel or full-service restaurant; Proven ability to lead, motivate, and develop a high-performing team; Knowledge of food safety standards; ServSafe certification (preferred or required upon hire)

Nice to have

Strong background in banquet and catering operations