We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

The Banquet Chef will be responsible for the day to day preparation of food products needed for all banquet functions, as well as assisting in the execution of banquet events. The Banquet cook will carry out the necessary functions while continually upholding the standards in accordance to the hotel property and Mainsail Lodging and Development

What you have  

• 5+ years of professional kitchen experience; hotel, catering, or high-volume banquet experience 

• Strong cooking, plating, and presentation skills, including preparing food in large quantities and on tight event schedules
• Ability to plan menus, estimate portions, manage inventory, and coordinate event-specific dietary needs.
• Experience supervising and training skills
• Knowledge of food safety, sanitation, and workplace safety; a food-safety certificate
• Ability to communicate and coordinate with event, service, and other teams
• Physical stamina and flexibility to work evenings, weekends, holidays, and extended shifts.
• Problem solving - adjusting quickly to last-minute changes, shortages and equipment issues
• Adaptability- being flexible with schedule changes due to event changes
• High school diploma, equivalent or higher 

• Excellent communication skills, both written and verbally 

• Ability to work in a clean, organized, and orderly manner 

• Servsafe certification, or ability to attain certification 

• Excellent customer service skills 

• Experience working on a team and being a team player 

• A sense of ownership in everything that you do 

 

What you’ll do  

• The preparation for all banquet and catered events in the hotel 

• Plating, set up, and staging of hotels banquet events 

• Vegetable preparation to include slicing, dicing, peeling, cooking, and portioning 

• Sauce preparation to include stocks, salad dressings, and vinaigrettes 

• Bulk cooking of food items to include braised and cooked meats, soups, and side dish items 

• Minor butchering – process poultry, meat, and seafood 

• Follow daily prep list and prepare food in accordance of BEO requests 

• Maintain cleanliness and organization of kitchen coolers in order to properly store prepped items 

• Keep kitchen setting in a clean and organized state, to include trash disposal and dish pit duties 
• Work other kitchen positions during banquet down time

• Other necessary duties as reasonably assigned by manager 

 

Physical Demand  

• Ability to sit or stand for extended periods of time  

• Ability to bend  

• Ability to lift, pull 50 lbs  

• Ability to communicate clearly  

• Ability to work long hours as needed  

 

Mental Demands  

• Make sound judgments quickly  

• Work on multiple tasks, making appropriate progress towards deadlines  

• Able to work independently, take direction, and provide direction to others  

• Manage differing personalities within the property, the resort, and the community  

• Maintain the highest degree of confidentiality  

• Ability to work effectively in stressful, high pressure situations  

• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary  

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Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.