Banquet/Catering Chef

MUST BE AN EXPERIENCED BANQUET OR PRODUCTION/CATERING CHEF

NO LINE COOKS OR GRILL COOKS, PLEASE

- Part-time (based on event schedule, events take place during most of the year)

- Flexible hours (all shifts morning through evening available)

- Paid weekly, bonus incentives offered

- High energy work environment, must be able to work under pressure

- High volume food production, must be able to work in a fast-paced kitchen

- Must have a current SNHD Food Handlers Card or ServSafe Food Manager Card

- Must have a current, valid U.S. ID

Experience:

5+ years experience in a high volume banquet or catering kitchen