Cavallo Point- Banquet Chef (Sausalito, CA)

ESSENTIAL JOB FUNCTIONS:

Oversee production and execution of all banquet functions to ensure all time requirements and standards of quality are met
Oversee the maintenance and cleanliness of all banquet kitchen spaces
Work directly with the Executive Chef on menu development and ideas for improving the department
Provide department representation at all required meetings
Provide department work schedule in a timely manner to ensure proper coverage for all events, including stewarding, and maintain said schedule within budgetary guidelines
Maintain staffing levels as outlined in budget
Oversee ordering of all banquet-related foodstuffs within budgetary guidelines

ESSENTIAL WORK SKILLS:

Ability to organize and oversee multiple events at once
Broad knowledge of multiple cooking techniques
Excellent knife skills
Ability to lift and carry up to 30 pounds
Able to work standing for extended periods of time
Basic computer knowledge (email, excel, etc)
Ability to lead a group of employees and delegate tasks accordingly

MINIMUM EDUCATION AND WORK EXPERIENCE:

Must have a High School diploma or equivelent
Ability to speak Spanish is preferable
Must have at least 5 years of experience working in a commercial kitchen, with at least 2 years in a kitchen management position

This is a management position
This is a full time position
Pay Scale: $85,000-$90,000/year +bonus potential

Visit Careers at Cavallo Point

Share this job

Personal Information

* First name
* Last name
* Email
Address
City
State
Zip code
* Phone number

Attachments

Attach a Cover letter Upload file

Upload file

Attach

Enter a Message

Other Information

* After an ofeer, can you show proof of your legal right to work in the United States? Yes No

* Are you at least 18 years of age? Yes No

* Are you able to work weekends? Yes No

* Are you able to work weekends/holidays/eveninigs? Yes No

* How did you hear about this position? * How many years of experience do you have working in a commercial kitchen? * Describe your experience scheduling staff * Describe your experience ordering inventory necessary to produce menu items * If hired when will you be able to start? * Have you ever worked for us before? * What shifts (days,hours,etc) can you work? * Describe how you have analyzed and managed operations to meet financial goals. * Do you have your Food Handlers Certification?

If we contact you for a phone screen, when should we call? (pick as many slots as you wish) 8am to 11am 11am to 3pm 3pm to 6pm Any of these times Any of these times

Privacy Policy