Banquet Chef | Full TIme

Omni Hotels & Resorts•Carlsbad, CA

7d•$73,304 - $110,000•Onsite

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. Banquet Sous Chef Summary: Assistant to the Executive Chef. Maintaining food quality and to assist wherever needed to insure proper completion of banquet functions.

Requirements

One to two years assistant supervisory position
three to four years of quantity cooking
knowledge of cooking and sauces basics.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

Maintain a professional attitude, demeanor and appearance. Wear proper uniform and footwear at all times.
Practice and abide by all KSL La Costa Resort and Spa rules and regulations, safety and sanitation policies at all times.
Consult your supervisor if you are unsure of a particular task.
Store all items in approved containers that are wrapped, dated and labeled. Do not store anything in cans.
Be at your work station at the time you are scheduled. Follow the time clock procedures by punching in up to seven minutes prior to your shift and punching out up to seven minutes following your shift.
Sign in and out on the authorized form. Have your supervisor initial it before leaving.
Clean all small equipment such as mixers, buffalo choppers, etc., yourself immediately after using them.
Responsible for upholding quality standard, portion control, production level and presentation of food.
Cleanliness of the Kitchen in adherence to all health regulations in food preparation, storage and service.
Attend all safety and departmental meetings.
Be aware of banquet function sheets and production sheets
Assist where needed to insure completion of production.
Pull all frozen items two days prior to when they are needed.
Insure production is completed and ready at required time of banquet function.
Training of new banquet employees to maintain quality and consistency.
Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, etc.
Communicate with banquet captains about each function, special requests, potential problems with parties, etc.
The supervision of banquet production and in ordering of supplies when the Banquet Chef is not available. To provide training of new employees to the banquet kitchen.