Banquet Cook

Rancho Valencia; San Diego (CA); Presencial; USD 30.000 - 33.000; Jornada completa

Descripción de la vacante

Rancho Valencia is seeking a Banquets Cook to assist the Banquet Chef in delivering high‑quality private events and supporting the employee Café. You will help manage the culinary program, foster a positive work environment, and ensure guest and employee satisfaction while maximizing revenues.

Responsibilities include preparing daily production lists, setting up stations, executing banquet service per Banquet Event Orders, and maintaining strict recipe and safety standards.

Formación

• High School Diploma or Ged-Equivalency.
• Culinary school graduate with 4 years sous chef or higher in banquet operation.
• English communication with vendors, guests and staff.
• Knowledge of basic computer functions, including Word and Excel.
• Must have San Diego County food handlers card.
• Flexible scheduling, including 3rd shift if needed.
• Dedication to excellence with continued development of hotel reputation.

Responsabilidades

• Assist Banquet Chef in the management of the culinary department.
• Report to work as scheduled.
• Maintain a clean and sanitary work area.
• Place sanitizer bucket on workstation, to be used between jobs to sanitize.
• Check and report any equipment malfunctions.
• Prepare daily production list as per the banquet event orders.
• Work quickly and complete assignments.
• Responsible for setup of assigned workstation and supervision of fellow employees.
• Ensure all products are of the best quality for service.
• Line checks daily before service to ensure quality and readiness.
• Prepare and plate menu items and special requests.
• Set up and serve functions according to Banquet Event orders.
• Anticipate business levels, plan and prep accordingly for the following day.
• Adhere to recipe specifications ensuring proper portion sizes and cooking methods.
• Maintain professional atmosphere throughout the kitchen.
• Daily inspection of refrigerators to ensure proper rotation and labeling.
• Receive and check food items from requisition and ensure proper storage.
• Assist in inventory counts and controls.
• Familiar with kitchen equipment and machinery including safe operation.
• Adhere to safety standards and prevent accidents.
• Coach cooks below you and provide feedback.
• Inform Chef on duty of issues or shortages.
• Participate in Safety Programs and environmental initiatives.
• Perform other duties as directed.

Conocimientos

Culinary skills

Knife skills

Garde Manger

Baking skills

Supervisory skills

Multi-tasking

English communication

Food safety

Flexible shift work

Educación

Culinary school graduate

Herramientas

Microsoft Word

Microsoft Excel

Descripción del empleo

Description

SUMMARY

Under the guidance of the Banquet Chef, the Banquets Cook is responsible for assisting the Banquet chef in managing the culinary program for private events, and the employee Café. The person in this role ensures, consistently high-quality food product, assists in developing and leading a positive work environment while ensuring guest and employee satisfaction and maximizing revenues. The person in this role works with the Banquet Event Orders, places orders for the product needed for the events as needed, 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: $22 to $24.00 per hour based on Experience

ESSENTIAL FUNCTIONS

• Assist Banquet Chef in the management of the culinary department.
• Report to work as scheduled.
• Maintain a clean and sanitary work area
• Place sanitizer bucket on workstation, to be used between jobs to sanitize
• Check and report any equipment malfunctioning or failures
• Prepare daily production list as per the banquet event orders
• Work quickly and complete assignments
• Responsible for set-up of assigned workstation and supervision of fellow employee's stations
• Ensure all products are of the best quality for service
• Line checks daily before service to ensure quality and readiness
• Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
• Prepare and plate menu items and special requests
• Set up and serve functions according to Banquet Event orders
• Anticipate business levels, plan and prep accordingly for the following day
• Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
• Maintain professional atmosphere throughout the kitchen
• Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
• Receive and check food items from requisition and/or orders and ensure items are properly stored.
• Assist in inventory counts and controls
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Supervise and coach cooks below you by giving constructive feed back
• Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
• Remain positive with coworkers and guests
• Practice proper recycling procedures and kitchen energy management
• Control waste, be aware of the costs attached to the area of responsibility
• Responsible for proper closing procedures of assigned station
• Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
• Clock out in uniform and leave property immediately after shift
• 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.
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.

Requirements

QUALIFICATIONS

Required

• High 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.

Desirable

• 5 years prior Banquet Chef experience.
• Prior working experience in a 5 star/5 diamond hotel.
• Serve Safe Certification.

SKILLS

Required

• Advance 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 standards
• Advanced 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.

Desirable

• Knowledge of basic accounting procedures
• Bilingual communication particularly basic Spanish communication

TRAVEL REQUIRMENTS

• Some travel is required for training, conferences, and special events

PHYSICAL DEMANDS

• Frequent 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, occasionally
• 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 and move about for 10 consecutive hours.