QUALIFICATIONS:

1.  Associate's degree in culinary arts or equivalent work experience required.

2.  Minimum three (3) years hotel, high volume banquet or catering experience required.

3.  Supervisory experience required.

4.  Possess basic computer skills including MS Office and event scheduling software.

5.  Ability to speak, read, and understand the English language.

6.  Free of communicable diseases.

7.  Continuously required to work with machinery, walk and stand.

8.  Candidate must be self-motivated and able to work well with others.

9.  Willing to work a flexible schedule including weekends, nights, early mornings, and holidays required depending on events scheduled.

TERMS OF EMPLOYMENT:                      

260 days 

SALARY/PAYGRADE:

$22.56/HS10

Additional $1.00 per hour flex pay will be added to salary, plus phone stipend.

Salary (based on verifiable job-related experience) as set by the Board of Trustees for the school year 2017-2018

ESSENTIAL FUNCTIONS:

1.  Responsible for the coordination, planning and supervision of the production and presentation of food served at all banquet events in the facilities continuing effort to deliver outstanding guest service and financial profitability.

2.  Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.

3.  Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices.

4.  Analyze Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with catering and/or Meetings and Conventions/Events.

5.  Monitor and ensure compliance with federal, state, local and company health, safety, and sanitation standards.

6.  Recruit, interview and train team members.

7.  Assist in the creation and planning menus.

8.  Conduct inventories and order food and supplies from vendors.

9.  Support the Berry Center with regular and reliable attendance.

10.Perform other duties as assigned by the Food and Beverage Manager.

WORKING CONDITIONS:

Mental Demands/Physical Demands/Environmental Factors:

Maintain emotional control under stress. Repetitive hand motions. Frequently work prolonged or irregular hours. Physically able to perform the assigned duties. Frequently required to lift up to at least 60 lbs., bend, stoop, and reach above shoulder level. May be required to work in cold and refrigerated areas. Occasionally required to drive automatic equipment or vehicles, climb ladders, stairs, ramps and scaffolds.

Equipment Used: Computer and peripheral hardware, telephone

DEADLINE TO APPLY:      

October 26, 2017 or until filled

Applications will be reviewed

Not all applicants will be interviewed

Hiring Managers may choose to email you regarding this application.  Please monitor your email regularly for any communication.   

SAFETY RESPONSIBILITY:

All food service employees must use good body mechanics and follow safe working procedures including  infection control.  The employee must report any unsafe condition to a manager or supervisor and demonstrate no on-the-job injuries due to a lack of good safety practices.  On-the-job accidents must be reported immediately to the manager or supervisor and an accident report completed.

DISCLAIMER: 

This job description is not an employment agreement or contract.  Management has the exclusive right to alter this job description at any time without notice.