Chopps American Bar & Grill – Banquet Chef

Reporting to the Executive Chef the Banquet Chef is responsible for the following:

  • Direct supervision of day to day operation of all banquet functions.
  • Needs to understand the concepts and have the experience of interacting within a professional kitchen.
  • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates.
  • To deal with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs.
  • Ensures quality eye appeal, taste and monitors them daily.
  • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods.
  • Implements new menus and sees to its proper implementations.
  • Maintain accurate administrative records on a timely basis and complete projects on time.
  • Ability to work in an organized fashion.
  • Ability to train and develop future culinary.
  • Ability to work in a pro-active fashion.
  • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation.
  • Daily routine check of mise en place and quality of food product.
  • Organize proper recipe file and keep updated.
Employment Type(s): Full Time

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Contact: George Stark
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