Overview:

This position will function as the Banquet Sous Chef at Sawmill Creek.

Responsibilities:

Manage inventory, ordering, scheduling, payroll, food and associate safety, and daily operations focused on Banquet operations of Sawmill Creek.

Oversee all aspects of Banquet operations.

Handle guest sales in a prompt, friendly, and courteous manner using suggestive selling techniques.

Train,direct,evaluate and discipline associates with appropriate documentation.
Qualifications:2 years minimum experience at the Kitchen Manager levelAbility to lead a teamAbility to work long shifts while standingAbility to lift at least 40lbs.Ability to work nights, weekends, and holiday periods to meet business needsAbility to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial lawAbility to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education, and personal references, per Company policy, unless prohibited by federal, state, or provincial law