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Hotel. Casino. Private Club. Resort. Vacation Club. Restaurant.

Sous Chef | Unique Concept | Salary to $55k

Omaha, NE 68164

Posted: 02/21/2024 Country: US Job ID: 1754714 Salary: 50k/year - 55k/year State/Province: NE

Job Description

Banquet Chef/Sous Chef

Country Club

Omaha, NE

$50-55k + benefits

Work with and learn from a great Executive Chef!

 

We are seeking a professional Banquet Chef/Sous Chef with strong leadership building skills and high energy. To become the Banquet Chef/Sous Chef of this establishment, apply today for our location in Omaha, NE. Providing an enjoyable escape to everyday life, our private club is equipped with plenty of amenities to keep the whole family happy. From a day on the golf course to an afternoon drink at the bar, our club provides it all. Don’t miss this fresh, exciting and rewarding career opportunity as a Banquet Chef/Sous Chef in Omaha, NE

 

Job Description: In addition to designing the menu, the Banquet Chef/Sous Chef is responsible for the upkeep of their kitchen, managing their staff, and purchasing ingredients. The Banquet Chef/Sous Chef handles everything from planning the banquet menu, assisting with the a la carte service, and presenting the finished product to the client. The Banquet Chef/Sous Chef oversees the work of the banquet kitchen staff, takes orders from the executive chef and helps maintain a safe and sanitary kitchen. The Banquet Chef/Sous Chef assists with training of newly hired kitchen staff, makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet and participates in employee evaluations and necessary disciplinary actions. The Banquet Chef/Sous Chef must also meet with potential clients to discuss menu options, develop menus based on client specifications and contracts and place orders for recipe ingredients. The Banquet Chef/Sous Chef must possess the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals.


Benefits:

  • Competitive Starting Salary
  • Insurance Benefits
  • Paid Time Off
  • Opportunity for Growth

 

Qualifications:

·        The Banquet Chef/Sous Chef must possess 3-5 years high-volume Kitchen Management experience in both an a la carte and banquet background

·        Proven experience creating a safe work environment incorporating team work and professional development is necessary for the Banquet Chef/Sous Chef

·        The Banquet Chef/Sous Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage

·        The Banquet Chef/Sous Chef must be able to work with a flexible schedule and have reliable transportation

·        The ability to develop menus for a la carte lunch and dinner service, as well as catered functions, is a must for the Banquet Chef/Sous Chef

 

Apply Now - Sous Chef located in Omaha, NE

To apply, e-mail your resume to jcameron@geckohospitality.com

 

 


Meet Your Recruiter

Marty Tarabar

Marty Tarabar is a Gecko Hospitality Franchise Partner for 7 states. starting with Gecko in 2005, Marty has forged relationships with candidates and clients, connecting their needs and visions. He has brought on, trained and developed a strong team of recruiters to support his franchise territories.

Marty started dishwashing at the local diner was his way of financing his many travels. As a Boy Scout, Marty traveled to Japan, Israel and across the United States twice before the age of 17. Starting as a fry cook while in college, he went on to work for regional and national restaurant groups as a General Manager, Training General Manager and a District Manager. Marty also worked as a Food Service Manager for Genuardi Family Markets, a division of Safeway.

As a member of the Pennsylvania Restaurant & Lodging Association, he’s done seminars for restaurant owners across the state.

After many years on the road, Marty and his wife, Jill, settled in beautiful Bucks County, Pennsylvania, where they are enjoying the life of empty nesters.  He enjoys trips to see his grandson in the St Louis area and helps his wife at Fine Arts and Craft Shows to support her stained-glass business.

Since leaving operations Marty has much more time to devote to many activities with his synagogue and home improvement projects. He is a lifetime Red Cross Blood Donor (over 80 pints donated so far) and regularly volunteers his cooking skills for charitable events.

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