Banquet Cook
Company: Rancho Valencia Resort & Spa
Location: San Diego
Posted on: April 24, 2024
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Job Description:
SUMMARYUnder the guidance of the Executive Chef, the Banquets
Chef de Cuisine is responsible for managing the culinary program
for private events, stewarding and the employee Caf--. The person
in this role ensures, consistently high quality food product,
develops and leads a positive work environment while ensuring guest
and employee satisfaction and maximizing revenues. The person in
this role attends Banquet Event Order meetings, places orders for
the product needed for the events, collaborates with the sales team
for client tastings, and responds well to event changes that may
occur. This position will also execute holiday production for
buffet events, as well as work in the restaurants to provide
coverage or assistance as needed.Salary: $20 to $24.00 per hour
based on ExperienceESSENTIAL FUNCTIONSAssist Executive Chef in the
management of the Culinary department.Plan for and execute all
Banquet Event Orders.Under the guidance of the Executive Chef and
in compliance with labor standards, plans personnel
schedulingAssist in the planning and development of private event
menus.Via proper training, demonstration and supervision of staff,
ensure consistent, correct preparation and presentation of menu
itemsControl labor and operating expenses through effective
scheduling, budgeting, purchasing decisions and inventory
controlOversee employee Caf-- services including but not limited to
working with caf-- cook team to ensure quality and cleanliness of
caf-- is maintained.Oversee stewarding department.Oversight of
sanitation program throughout culinary department.Conduct weekly
sanitation walkthrough of all culinary areas with stewarding
supervisor.Daily oversight of purchasing and receiving.Review
purchasing and price bidding.Daily inspection of all Food &
Beverage storage areas to ensure proper rotation of product and
that all products are label and dated and complies with all Health
Department regulations.Training and development of staff.Coaching
and counseling of staff as needed using progressive disciplinary
process.Complete and provide performance evaluations for all
Banquet cooks and caf-- culinary staff.Lead by example and
constantly look for new and more effective ways of improving our
products, guest services and profitability .Organize and
participate actively in the culinary monthly meeting preparing
safety topic, sanitation topic, culinary topic, etcAttend BEO
meetings weekly.Review and correct payroll time edits in accordance
with company policies.Ensure all administrative forms such as
Payroll Action Forms, vacation request forms, payroll correction
requests are all processed accurately, timely and in accordance
with company standards.Review daily sales report to compare sales
to budget.Review running food cost and purchases.Walkthrough
P&L statement with Executive Chef and aid in development and
implementation of action plans to address any areas of
concern.Actively participates in Safety Programs and abides by all
injury reporting and safety behavior requirements.Participate in
and support hotel efforts towards community service, sustainability
and environmental initiatives.Perform other duties as directed,
developed or assigned.QUALIFICATIONSRequiredHigh School Diploma or
Ged-Equivalency.Must be either a graduate from a culinary school
with 4 years previous Sous Chef or higher experience in banquet
operation, preferably a luxury hotel banquet operation.Ability to
communicate in English with vendors, guests and staff to their
understanding.Knowledge of basic computer functions, including
Microsoft Word and Excel.Must be able to perform mathematical
calculations including but not limited to conversion of
recipes.Must have current and up to date San Diego County food
handlers card.Must be flexible in scheduling, including 3rd shift
if needed.Dedication to excellence with continued development of
our hotel reputation.Desirable5 years prior Banquet Chef
experience.Prior working experience in a 5 star/5 diamond
hotel.Serve Safe Certification.SKILLSRequiredAdvance culinary and
knife skills including but not limited to cooking methods, and
preparation of meats, fish, vegetables, soups, sauces, butchering,
product identification, preparing stocks, expediting.Garde Manger
and baking skills.Supervisory skills, able to make rational
decisions in a calm, timely manner and maintain established quality
standardsAdvanced courses or experience in the administration of
the kitchen.Ability to multi-task.Ability to work long
hours.Knowledge of kitchen terminology.Knowledge of products, uses
and availability.DesirableKnowledge of basic accounting
proceduresBilingual communication particularly basic Spanish
communicationTRAVEL REQUIRMENTSSome travel is required for
training, conferences, and special eventsPHYSICAL DEMANDSFrequent
need to perform the following physical activities: reaching,
bending, pushing, pulling, twisting, lifting, and climbing.Have
frequent need to perform standing and walking activities for the
duration of shift.Constant need to perform the following physical
activities: grasping, turning, finger dexterity.Frequent need to
stand for long periods of time.Lifting/carrying up to 40 pounds
frequently and 50 pounds or more, occasionallyVision requirements:
constant need to view small print. Frequent need to see small
details and things clearly beyond arms' reach.Hearing requirements:
constant need to speak on telephone and/or two-way radio, respond
to general public and converse with staff. Ability to hear fire
alarms and emergency equipmentMust be in good physical condition to
stand and move about for 10 consecutive hours.Compensation details:
20-24 Hourly WagePIf9f630aab738-25660-34277598
Keywords: Rancho Valencia Resort & Spa, El Cajon , Banquet Cook, Hospitality & Tourism , San Diego, California
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