JOB OVERVIEW: Manage all aspects of the banquet kitchen. Service all outlets with regard to employees, food product and planning.
- Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items.
- Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
- Conduct employee training on a regular basis.
- Consult with the Executive Sous Chef and/ or Sous Chef on a daily basis, as well as with other departments that are directly related to the culinary department.
- Attend Banquet Event Order Meetings.
- Participate in long range planning and development for the culinary department.
- Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.
- Manage M3 Time Schedule.
- Quarterly banquet food inventory count and input.
- Requisition all food items for banquets and cafeteria.
- Coach/counsel/discipline team member infractions per our handbook guidelines.
QUALIFICATIONS AND REQUIREMENTS
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- 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.
- Thorough working knowledge of hot and cold food preparation.
- Good working knowledge of accepted sanitation standards and applicable health codes.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
- The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- 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 and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
High school or equivalent education required. Bachelor’s Degree preferred.
2-3 Years as a Banquet Chef.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
- Very competitive compensation
- Paid vacations
- Medical, Vision, Dental, 401K
We participate in E-Verify
Avenue of the Arts Costa Mesa, a Tribute Portfolio Hotel
238 Room Hotel
AVENUE OF THE ARTS COSTA MESA, A TRIBUTE PORTFOLIO HOTEL
As a Tribute Portfolio hotel, we break beyond the typical hotel experience with eclectic arts-inspired design, inventive culinary creations and an ideal location in the Theater and Arts District close to fashion-hub South Coast Plaza. We celebrate the very best in human expression. And by doing so, create the perfect space to be the very best expression of yourself. Beyond captivating design, enjoy social scenes and sincere service dedicated to helping you make the most of every moment.