Banquet Chef-Doubletree by Hilton Raleigh Midtown

Are you looking for a Company you can "GROW" with, Look no farther, CMC Hotels can provide this opportunity to you. We believe in Growing People. Our people are the Heart of our organization. The growth and success of our portfolio will be possible by the contribution of our associates who will be recognized, grow and succeed with us.

We offer our associates an array of benefits, based on eligibility, including:

• Competitive salary based on experience
• Quarterly incentives, up to 15% of annual salary
• Paid Vacation
• Holiday Pay
• Medical, Dental, Vision Insurance, available within 30 days
• Personal Leave accrual from time of hire
• 401k match
• Hilton Hotel employee discounts

Job Duties:

• Manage all activities in the kitchen, including food preparation and production, and assist in management and training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Maintaining and achieving desired food cost.
• Ordering of food products.
• Inventory.
• Assure kitchen personnel are trained in best cleanliness and sanitation practices.
• Communicate with Sales and Catering Team, and Banquet Manager to execute events.
• Capable of preparing and executing food services for events up to 150 + people.
• Attend BEO meetings.
• Responsible for Wake County inspection preparedness.

Technical Experience:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 3 years cooking experience in a hotel environment or large catering/event venue.
• Previous kitchen supervisory experience required.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Knowledge of the use of commercial kitchen equipment
• Micros knowledge is highly desired.

Other Requirements:

• Must have flexible scheduling to accommodate hotel demands.
• Must be friendly, outgoing, and willing to engage guests in conversation.
• Strong work ethic and a desire to succeed.
• Ability to handle comments and suggestions.
• Clean background check, and reliable transportation a must.
• Ability to lift, pull and push up to 75 lbs.
• Ability to stand for long periods of time and squat, knell and bend for short periods of time.