Banquet Cook - Island-inspired boutique resort on Shelter Island

Kona Kai San Diego, a Noble House Resort•San Diego, CA

About The Position

Kona Kai San Diego Resort is a boutique urban resort located on Shelter Island. With 170 guestrooms, Kona Kai Resort is home to Vessel Restaurant + Bar, SpaTerre, a marina and a private club, all located just minutes from downtown San Diego. We are excited to welcome a new Banquet Cook to our island-inspired resort. Someone who wants to be part of the Kona Kai culture, to stay a while and serve with a purpose. Come out and be part of the serenity of peaceful waterfront views at our friendly full-service San Diego harbor view hotel, surrounded by eleven acres of lush tropical gardens and calm water scenery! The Kona Kai San Diego is part of Noble House Hotels & Resorts: a curated collection of 20 unique hotels around the USA, distinctly unique in location and soul. Our best performers are independent thinkers, get creative and make decisions without too many corporate SOPs. They tend to be goal-oriented, financially sound, with a fair amount of grit. We look for people with high integrity and a positive, flexible mindset. Our properties are not one-size-fits-all. And neither are our people. We are looking for positive, hard-working, self-motivated individuals to join our fantastic team and assist us in making things better. As a Banquet Cook, you are the heart of our resort, using your skills and expertise to delight our guests with your culinary creations. You will be responsible for the preparation, production, and plating of high-quality food. Our menu features seasonally inspired cuisine crafted with only the freshest and finest ingredients. Working alongside some of the most innovative Chefs, you will learn from the best.

Requirements

Must be able to work stand for long periods of time
Have an open work schedule
Are reliable, have a flexible mind-set and enjoy smiling
1 or more years of volume cooking in a similar size operation or larger
Ability to demonstrate a good knowledge of cooking techniques, preparation, storage and sanitation
Thorough knowledge of food and beverage industry, current market trends, and federal, state and local laws pertaining to the hospitality industry (e.g. OSHA, County Regulations, Department of Health regulations, etc.).
Ability to communicate effectively and professionally with other departments, guests, and vendors.
Ability to deal with difficult situations and people while exhibiting a consistent level of professionalism.
Must be able to regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.
Servesafe certification required