Banquet Cook South Coast Winery Resort and Spa

Carter Hospitality; Temecula (CA); On-site; USD 35,000 - 50,000; Full time

Job summary

A leading hospitality company is seeking an experienced Banquet Cook to join their dynamic team at South Coast Winery Resort & Spa. The role involves preparing food to specifications, maintaining kitchen cleanliness, and staying updated on industry trends. Ideal candidates should exhibit attention to detail in food preparation and foster a positive work environment.

Benefits

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Tuition assistance

Flexible schedule

Employee discounts

Wellness resources

Vision insurance

Opportunity for advancement

Training & development

Company parties

Free uniforms

Parental leave

Qualifications

• Experience in a kitchen setting preferred.
• Knowledge of cooking methods and safety regulations.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare food according to BEO specifications.
• Maintain cleanliness and organization of the kitchen.
• Comply with sanitation and safety standards.

Skills

Food Preparation

Sanitation Compliance

Team Collaboration

Attention to Detail

Cooking Techniques

Job description

Benefits:

• 401(k)
• 401(k) matching
• Company parties
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Training & development
• Tuition assistance
• Vision insurance
• Wellness resources
• Competitive salary

South Coast Winery Resort & Spa is seeking an experienced Banquet Cook to join a fast-paced environment.

Some essential duties include:

1. Prepare food according to BEO specifications.
2. Set up and stock station with all necessary supplies.
3. Prepare food for service, including chopping vegetables, butchering meat, or preparing sauces.
4. Follow instructions from the Executive or Sous Chef.
5. Clean up station and handle leftover food properly.
6. Stock inventory appropriately.
7. Comply with nutrition, sanitation, and safety regulations.
8. Maintain a clean, organized, and safe kitchen environment.
9. Utilize hand tools or machines skillfully, read recipes, measure, cut, and work with precision.
10. Stay informed about industry trends and maintain industry knowledge.
11. Perform other duties as assigned by the Executive Chef or Sous Chef.
12. Maintain a positive and professional attitude with coworkers and customers.