Banquet Chef | Full Time
About The Position
The Banquet Sous Chef is an assistant to the Executive Chef, responsible for maintaining food quality and assisting wherever needed to ensure the proper completion of banquet functions. This role requires upholding quality standards, portion control, production levels, and presentation of food, as well as maintaining the cleanliness of the kitchen in adherence to all health regulations for food preparation, storage, and service. The position involves training new banquet employees to maintain quality and consistency, and communicating with the Banquet Chef and banquet captains regarding BEOs, special functions, daily pars, production problems, and special requests. The Banquet Sous Chef may also be responsible for supervising banquet production and ordering supplies when the Banquet Chef is unavailable.
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.
- 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 and follow time clock procedures.
- Clean all small equipment such as mixers, buffalo choppers, etc., immediately after using them.
- Uphold quality standards, portion control, production level, and presentation of food.
- Ensure 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 ensure completion of production.
- Pull all frozen items two days prior to when they are needed.
- Ensure production is completed and ready at the required time of the banquet function.
- Train new banquet employees to maintain quality and consistency.
- Communicate with the 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.
- Supervise banquet production and order supplies when the Banquet Chef is not available.
- Provide training of new employees to the banquet kitchen.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
