Banquet Chef

SUMMARY

Would you like to join a dynamic team and work in a beautiful setting, as we are looking for a Banquet Chef who can provide authentic and memorable experiences that deliver the Southern California Dream to our guests. The goal of the Banquet Chef is to manage the banquet kitchen. The Banquet Chef will take council from the Executive Chef and Executive Sous Chef to create, implement menu and concepts, and execute the production of a high-volume banquet kitchen function. The Banquet Chef will lead the kitchen for a variety of banquet functions to client tastings all the way to multiple VIP events/galas. They will be responsible for leadership, training, and quality control in execution of the Banquet Kitchen team. This role requires creativity, strong leadership, and ability to facilitate large volume production for both on property events and off premise catering.

Responsibilities include:

• Support senior leadership by developing and assuming all department management responsibilities.
• Assume the role of liaison between all departments within the culinary division and all other hotel departments.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items that adhere to resort brand standards.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Ensure proper safety and sanitation of all kitchen facilities and equipment.

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization, and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner
• Ability to facilitate multiple events simultaneously across two hotel's banquet facilities.
• Strong training and communication skills
• Culinary education and/or on the job training a plus
• hotel experience or large catering establishment a must
• Ability to work a flexible schedule including weekends and holidays.
• Ability to lift, carry, push, and pull a moderate amount of weight.

QUALIFICATIONS

Required

• High School Diploma or Ged-Equivalency.
• Must be either a graduate from a culinary school with 2 to 4 years cooking experience in fine dining or 6 to 8 years cooking experience in international and regional cooking in a fine dining establishment.
• Ability to communicate in English with vendors, guests and staff to their understanding.
• 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 handler's card.
• Must be flexible in scheduling, including 3rd shift if needed.
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization, and relationship skills.
• Experience with training, basic financial management and customer service.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner
• Ability to facilitate multiple events simultaneously across two hotel's banquet facilities.
• Strong training and communication skills
• Culinary education and/or on the job training a plus
• hotel experience or large catering establishment a must
• Dedication to excellence with continued development of our hotel reputation.

Desirable

· Knowledge of current food trends.

· High level of creativity.

· Experience in both ala carte and banquets.

SKILLS

Required

• Advance culinary skills, knife skills, cooking methods, 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 standards.
• Ability to multi-task.
• Knowledge of kitchen terminology.
• Knowledge of products, uses and availability.

Desirable

• Knowledge of current food trends.
• High level of creativity.
• Experience in both ala carte and banquets.

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Vision 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 equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.

Salary: $75,000 to $90,000 Annually