Banquet Captain

POSITION: Banquet Captain

Part-time: 25-40 hours weekly

Salary: $18-22 Hourly + Event Gratuity

SUMMARY: THE SPRINGS CATERING division is seeking an energetic individual to work directly under the Head Chef in a high-volume, ground floor, catering operation with opportunity for growth for the right individual who possesses ambitious qualities.  The success of the Banquet Chef will hinge upon their dependable character, communication skills and “hustler” attitude required for this position.

This is a new and exciting opportunity for an energetic, banquet professional who desires to get in on the ground floor with a start-up catering business and who can grow alongside our company's forecasted growth and expansion models. A newly renovated, catering kitchen and numerous opportunities await you

TSE Kitchen Location:

2750 W. Euless Blvd

Euless, TX 76040

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to)

• Reports to and works alongside Head Chef
• Heavy focus on Front of house and customer facing
• Concentration on client communication prior to event and event days
• Assists in the planning of regular and modified menus according to customer requests and established guidelines.
• Follows standardized recipes, portioning, and presentation standards.
• Helps to maintain inventory of food and non-food supplies.
• Maintains clean and safe working environment in all storage and work areas.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures.
• Participates and attends departmental meetings and training as appropriate.
• Upholds high standards of product and customer service for self & team members.
• Maintains professional relationships with Clients, associates & vendors.
• Follows facility, department and Company safety policies and procedures.

PREFERRED QUALIFICATIONS AND SKILLS:

• Minimum 1-2 years’ experience
• Front of House experience with kitchen experience a plus
• Customer Service and communication skills required
• Basic knife skills a must
• Punctual and Dependable
• Time management skills
• Organizational skills
• Willingness to learn and ability to learn quickly in a fast-paced environment.
• Ambitious and hard working: “Hustler”
• Ability to prep and prepare large format meals.
• Experience or knowledge of transporting procedures a plus

EDUCATION AND/OR EXPERIENCE:                                        

• Minimum of 1-2 years of experience / 2-5 years a Plus
• Basic knife skills required.
• All necessary Training will be supplied by Head Chef

COMPENSATION:

Hourly Range: $18-22 + Event Gratuity

REPORTS TO:

Head Chef and VP of Catering

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling. 
• The employee must regularly lift and /or move up to 35 pounds, and frequently lift and/or move up to 50 pounds.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.
• The noise level in the work environment can occasionally exceed 50 DBA