Banquet Cook South Coast Winery Resort and Spa

Carter Hospitality Group; Temecula (CA); On-site; USD 32,000 - 48,000; Full time

Job summary

An established industry player is looking for a skilled Banquet Cook to join their dynamic team at a renowned resort. In this role, you will prepare exquisite dishes, ensuring adherence to high culinary standards and sanitation regulations. You'll collaborate closely with the Executive Chef and Sous Chef, contributing to a vibrant kitchen environment. This exciting opportunity offers the chance to hone your culinary skills in a fast-paced setting, while also enjoying a range of employee benefits. If you have a passion for food and a commitment to excellence, this position is perfect for you.

Benefits

401(k)

401(k) matching

Company parties

Dental insurance

Employee discounts

Flexible schedule

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Qualifications

• Experience in food preparation and cooking in a fast-paced environment.
• Knowledge of sanitation and safety standards in the kitchen.

Responsibilities

• Prepare food according to specifications and maintain cleanliness in the kitchen.
• Follow instructions from Executive or Sous Chef and assist in kitchen operations.

Skills

Food Preparation

Sanitation Regulations Compliance

Knife Skills

Team Collaboration

Education

Culinary Arts Degree

Tools

Kitchen Hand Tools

Cooking Equipment

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

Job Description:

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

Some essential duties include:

1. Prepare food to BEO specification.
2. Set up and stock station with all necessary supplies.
3. Prepare food for service to include chopping vegetables, butchering meat, or preparing sauces.
4. Answer, report, and follow Executive or Sous Chef’s instructions.
5. Clean up the station and take care of leftover food.
6. Stock inventory appropriately.
7. Comply with nutrition and sanitation regulations and safety standards.
8. Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
9. Skillfully utilize hand tools or machines required, read recipes, measure, cut and otherwise work on materials with great precision.
10. Possess and maintain a thorough understanding of industry and stay abreast of industry trends.
11. Perform other duties as assigned by the Executive Chef or Sous Chef.
12. Maintain a positive and professional approach with coworkers and customers.