Banquet Cook

Rancho Valencia Resort & Spa • Rancho Santa Fe, CA

10d • $22 - $24

About The Position

Under the guidance of the Banquet Chef, the Banquet Cook assists in managing the culinary program for private events and the employee café. The role helps ensure consistently high-quality food, supports a positive work environment, contributes to guest and employee satisfaction, and helps maximize revenue. The cook works from Banquet Event Orders, orders products needed for events, responds to event changes, executes holiday production for buffet events, and provides coverage or assistance in restaurants as needed.

The role includes preparing, plating, and serving menu items and special requests; organizing production and assigned workstations; maintaining food quality, sanitation, safety, and inventory standards; and coaching cooks in subordinate roles. Some travel is required for training, conferences, and special events. The position requires frequent physical activity and the ability to stand and move about for up to 10 consecutive hours.

Requirements

• High school diploma or GED equivalency.
• Graduate of a culinary school with four years of previous Sous Chef or higher experience in banquet operations; luxury hotel banquet experience is preferred.
• Ability to communicate in English with vendors, guests, and staff so they understand.
• Knowledge of basic computer functions, including Microsoft Word and Excel.
• Ability to perform mathematical calculations, including recipe conversions.
• Current and up-to-date San Diego County food handler card.
• Flexible scheduling, including third shift if needed.
• Advanced culinary and knife skills, including cooking methods and preparation of meats, fish, vegetables, soups, sauces, butchering, product identification, stocks, and expediting.
• Garde manger and baking skills.
• Supervisory skills, including making rational decisions calmly and promptly while maintaining established quality standards.
• Advanced courses or experience in kitchen administration.
• Ability to multitask and work long hours.
• Knowledge of kitchen terminology and of products, their uses, and availability.
• Ability to perform frequent reaching, bending, pushing, pulling, twisting, lifting, and climbing; frequent standing and walking throughout the shift; and constant grasping, turning, and finger-dexterity activities.
• Ability to lift or carry up to 40 pounds frequently and 50 pounds or more occasionally.
• Vision sufficient to view small print constantly and see small details and objects clearly beyond arm’s reach frequently.
• Ability to speak on a telephone or two-way radio, respond to the public, converse with staff, and hear fire alarms and emergency equipment.
• Good physical condition to stand and move about for 10 consecutive hours.

Nice To Haves

• Five years of prior Banquet Chef experience.
• Prior work experience in a five-star or five-diamond hotel.
• ServeSafe certification.
• Knowledge of basic accounting procedures.
• Bilingual communication skills, particularly basic Spanish.

Responsibilities

• Assist the Banquet Chef in managing the culinary department.
• Report to work as scheduled and follow required break and timekeeping procedures.
• Maintain a clean and sanitary work area, including sanitizing the workstation between jobs.
• Check for and report equipment malfunctions or failures.
• Prepare daily production lists according to Banquet Event Orders, plan and prep for anticipated business, and adjust to event changes.
• Order products needed for events and receive, check, and properly store food items from requisitions and orders.
• Set up assigned workstations, supervise fellow employees’ stations, and ensure products are of appropriate quality and ready for service through daily line checks.
• Prepare and plate menu items and special requests; set up and serve functions according to Banquet Event Orders.
• Follow recipe specifications, portion sizes, and cooking methods.
• Inspect refrigerators daily; rotate, label, and date products and comply with Health Department regulations.
• Assist with inventory counts and controls, control waste, and follow kitchen energy management and recycling procedures.
• Use kitchen equipment and machinery safely and maintain it appropriately.
• Follow safety standards, help prevent accidents, participate in Safety Programs, and comply with injury-reporting and safety-behavior requirements.
• Supervise and coach cooks below the role, provide constructive feedback, and maintain a professional and positive atmosphere with coworkers and guests.
• Inform the Chef on duty of problems, concerns, inconsistencies, or product shortages.
• Follow assigned-station closing procedures and check out with the Chef de Partie or Chef on duty before leaving.
• Support hotel community-service, sustainability, and environmental initiatives.
• Perform other duties as directed, developed, or assigned.
• Travel for training, conferences, and special events as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED