Under the direction of the Executive Chef, assist in all aspects of food preparation and presentation for banquet and catering events for a private club. Create customized banquet menus based on client preferences and dietary restrictions. Coordinate preparation and cooking of all dishes, ensuring they meet quality and presentation standards. Supervise kitchen staff during banquet events, including assigning tasks, ensuring food safety standards, and maintaining a clean and organized kitchen environment. Assist in managing food inventory, ordering supplies, and minimizing waste. Monitor and rotate perishable items to maintain freshness. Provide guidance and training to kitchen staff, ensuring they follow best practices in food preparation, safety, and sanitation. Ensure compliance with health and safety regulations, as well as food handling and storage guidelines.Required: 24 months of experience as a Cook, chef, Sous Chef, line cook, or closely related occupation involving food preparation in a private club or banquet facility setting +ServSafe CertificateApplication: CV to Josie Carlson at jcarlson@apawamis.org

Minimum Salary: 75587 Maximum Salary: 75587 Salary Unit: Yearly