Banquet Cook

THE RANCH AT LAGUNA BEACH•Laguna Beach, CA

30d•$25 - $25

About The Position

Serve guests at the level of service established by management. Supervise the banquet team members at all stages of a function from set-up to breakdown. Duties and Responsibilities • Check all room sets prior to each event. Meet with the Executive Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform team members of specific needs for buffets and receptions. Check team member staffing needs for upcoming events. Check inventory needs for all upcoming events. • Conduct pre-function meetings to ensure personal hygiene and appearance standards of the team members are met. Allocate stations and partners for team members. Review banquet event orders. • Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes. • Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear. Complete all daily administrative tasks. • Select several tables at random during the function to evaluate food and service. Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table. For receptions, ensure sufficient food is available and any upsell opportunities are met. NOTE: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principle duties outlined above. SUPPORTIVE FUNCTIONS In addition, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of The Ranch: • Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use. • Inform Chef of head count as soon as possible after seating. • Recommend proper maintenance and repair to the Chief Engineer and ensure proper housekeeping of all function space.

Requirements

High school or equivalent education required.
Prior experience in Banquet Services required.
All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills.
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Knowledge of The Ranch operations, its services, and facilities.
Must be able to sit at a desk for up to 4 hours per day.
Walking and standing are required the rest of the working day.
Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability to reach other departments of The Ranch on a timely basis.
Must be able to exert well-paced ability in limited space and to reach other locations of The Ranch on a timely basis.
Must be able to bend, stoop, squat, and stretch to fulfill cleaning and inspection tasks.
Must be able to lift up to 40 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Regular attendance is essential to the successful performance of this position.
Irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch.
In addition, attendance is required at all scheduled training sessions and meetings.
Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities.
Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Flexibility with working hours and on-call rotation.

Responsibilities

Check all room sets prior to each event.
Meet with the Executive Chef to confirm quantities of food items and timing of food leaving the kitchen.
Check all china, glassware, silverware, and linen items needed for the event.
Inform team members of specific needs for buffets and receptions.
Check team member staffing needs for upcoming events.
Check inventory needs for all upcoming events.
Conduct pre-function meetings to ensure personal hygiene and appearance standards of the team members are met.
Allocate stations and partners for team members.
Review banquet event orders.
Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
Be aware of all upcoming groups and major conventions over upcoming 90 days.
Review assigned work functions for the entire day and the next week.
Read all assigned banquet menus and ask if specific items are unclear.
Complete all daily administrative tasks.
Select several tables at random during the function to evaluate food and service.
Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table.
For receptions, ensure sufficient food is available and any upsell opportunities are met.
Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.
Inform Chef of head count as soon as possible after seating.
Recommend proper maintenance and repair to the Chief Engineer and ensure proper housekeeping of all function space.