Assistant Banquet Chef
About The Position
Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is a destination where timeless luxury meets modern wellness. Home to the award-winning Spa at La Costa, recognized among the nation’s best, the resort also features acclaimed restaurants showcasing fresh, coastal-inspired cuisine, championship golf and tennis, and a host of pools and experiences that celebrate the Southern California lifestyle. At Omni La Costa, our associates are the heart of the guest experience. We foster a culture rooted in respect, gratitude, and empowerment, offering comprehensive training, mentorship, and opportunities for growth. If you’re passionate about hospitality, Omni La Costa may be your perfect match. Assistant to the Banquet Chef. Maintaining food quality and to assist wherever needed to insure proper completion of banquet functions.
Requirements
- Minimum of 2 years experience in a luxury hotel or restaurant as a sous chef with high volume in catering highly preferred.
- Must be able to give direction, train and supervise banquet sous chefs, cooks and café attendants.
- Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables is expected.
- Certification of apprenticeship program or culinary certification.
- San Diego County Food handler’s card or Serve Safe Certification will be required prior to the start of employment.
- Ability to read and comprehend instructions in English, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
- Ability to apply common sense understanding to carry out detailed instructions. Ability clearly communicates your ideas to Senior Leadership or large audiences. Ability to work independently with little supervision. Deal with problems involving a few concrete variables in standardized situations. Ability to work in a team environment and understand various points of view. Must also be able to remember, analyze, read, write, speak, and make judgments.
- While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.
Responsibilities
- Direct supervision of day-to-day operation of all banquet functions.
- Supervision of Cafeteria when needed
- Needs to understand the concepts and have the experience of interacting within a professional kitchen.
- Follows instructions and understand the philosophy of the Banquet Chef and carry out those ideas, stressing them to associates.
- Work with Sous Chefs, cooks, and café attendants, on a one-to-one basis, instructing and guiding them in their jobs.
- Ensures quality eye appeal, taste and monitors them daily.
- Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods.
- Ability to work in an organized fashion.
- Ability to train and develop future culinary associates.
- Ability to work in a pro-active fashion.
- Daily walk through of all kitchens, walk-ins for proper rotation of food and sanitation.
- Daily routine checks of mise en place and quality of food product.
- Attend all safety and departmental meetings.
- Be aware of Banquet Event Order Sheets, and how they correspond to workload, prep, and ordering
- Insure production is completed and ready at required time of banquet function times
- Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, equipment issues, etc
- Oversee functions, set up and be able to communicate with banquet captains about each function, special requests, potential problems with parties, etc
- Work directly with Banquet Chef on scheduling
- Work directly with Banquet Chef and Executive Sous Chef on menu creation, production and execution.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
