Park Tavern Is Hiring Bartenders, Banquet Servers, & Line Cooks

Now hiring An Executive Chef
The Executive Banquet Chef, will assume the responsibility of food operations for all special events and banquets. The EBC will be able to delegate tasks and duties to all banquet cooks. The Executive Banquet Chef will be responsible for all food produced in the banquets department and ensure all food is met with the highest standards to achieve customer satisfaction. Applicants must be skilled at fostering a professional and positive kitchen environment. Demonstrate a positive attitude and actions through a display of service, hospitality, and professionalism to fellow employees and customers.

The Executive Banquet Chef will be instrumental in achieving current foodservice goals and budgets. The Executive Chef will work with the owner and GM of Park Tavern to set new goals and budgets. The Executive Banquet Chef (EBC) is accountable for food and labor costs relating to banquets. The EBC will supervise and assist cooks in preparing, cooking, and serving all foods. The EBC will communicate with banquet supervisors and captains to ensure timely service and setup are achieved.

A culinary degree and five years of high volume kitchen and banquet experience are preferred. Must have the ability to work all aspects of the kitchen at a high level. Serve safe certification is preferred. Chef has a sound understanding of sanitation practices.

1. Prepare all served food
2. Plan food production to coordinate with meal serving hours
3. Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions
4. Follow standard recipes
5. Operate standard kitchen equipment safely and efficiently
6. Adhere to all sanitation and food production codes
7. Clean and maintain kitchen equipment, utensils, and appliances