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Job Description

Full Time:

Yes

Number of Workers Requested:

5

Job Duties:

A banquet chef is responsible for planning, organizing and directing the work of employees in the Banquet kitchen. Developing new menus and meals, based on customer demand or the season Testing and tasting all new menus/meals Briefing banquet kitchen staff about the upcoming functions Establishing the priorities each day and assign tasks to banquet kitchen staff Taking a physical inventory of specific food items for the daily inventory Ordering new supplies where necessary Providing support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating) Taking orders from the executive chef Ensuring the the kitchen is kept clean, tidy and sanitary Supervising all junior kitchen staff

Job Classification:

35-1011.00 - Chefs and Head Cooks

Job Requirements

Experience Required:

Yes

Months of Experience Required:

24

Special Requirements:

24 months of experience is required as Sous Chef or Executive Chef or Banquet Chef Workers will be temporary full-time workers. Each employees expected daily schedule will be from 9:00 a.m. until 5:00 p.m., Monday through Friday, with a one-hour lunch break in the middle of the day. There will be weekend work hours available. Work hours will vary. Overtime is is available.

Number of Hours Per Week:

40

Work Schedule (Start/End time):

9:00 A.M. - 5:00 P.M.

Employer Information

Company Name:

Northern Hospitality Group

Location:

Anchorage, AK 99501

Worksite

Address:

717 W 3rd Ave, Anchorage, AK 99501

Job Order Details

ETA Case Number:

H-400-24004-615464

Multiple Worksites:

Yes

Date Posted:

3/5/2024

Piece Rate Offer

$0.00

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