Assistant Banquet Chef - Salaried

Location

La Costa Resort and Spa

Nestled among the beautiful coastal foothills of Carlsbad, CA, Omni La Costa Resort & Spa is honored as the #1 Wellness Spa by Spa magazine. Omni La Costa's acclaimed restaurants present an updated take on locally inspired cuisine and culinary delights. Steps from your door, world-class accommodations, championship golf and tennis, eight pools and more anxiously wait to welcome your arrival.

Omni La Costa associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Omni La Costa may be your perfect match.

Job Description

Assistant to the Banquet Chef.  Maintaining food quality and to assist wherever needed to insure proper completion of banquet functions.

Responsibilities

• Direct supervision of day-to-day operation of all banquet functions.
• Supervision of Cafeteria when needed
• Needs to understand the concepts and have the experience of interacting within a professional kitchen.
• Follows instructions and understand the philosophy of the Banquet Chef and carry out those ideas, stressing them to associates.
• Work with Sous Chefs, cooks, and café attendants, on a one-to-one basis, instructing and guiding them in their jobs.
• Ensures quality eye appeal, taste and monitors them daily.
• Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods.
• Ability to work in an organized fashion.
• Ability to train and develop future culinary associates.
• Ability to work in a pro-active fashion.
• Daily walk through of all kitchens, walk-ins for proper rotation of food and sanitation.
• Daily routine checks of mise en place and quality of food product.
• Attend all safety and departmental meetings.
• Be aware of Banquet Event Order Sheets, and how they correspond to workload, prep, and ordering
• Insure production is completed and ready at required time of banquet function times
• Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, equipment issues, etc
• Oversee functions, set up and be able to communicate with banquet captains about each function, special requests, potential problems with parties, etc
• Work directly with Banquet Chef on scheduling
• Work directly with Banquet Chef and Executive Sous Chef on menu creation, production and execution.

SUPERVISORY RESPONSIBILITIES Oversee Banquet Kitchen staff and café attendants daily.

This brief job profile is to give a general idea of the job and in no way states or implies that these are the only job duties to be performed by the associate in this position. Other duties will be assigned.

Qualifications

• Minimum of 2 years experience in a luxury hotel or restaurant as a sous chef with high volume in catering highly preferred.
• Must be able to give direction, train and supervise banquet sous chefs, cooks and café attendants.
• Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables is expected.

  LICENSE OR CERTIFICATE REQUIRED:

• Certification of apprenticeship program or culinary certification. 
• San Diego County Food handler’s card or Serve Safe Certification will be required prior to the start of employment.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms.  The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear.  Simple grasping of objects of less than 5 lbs. on a constant basis.  Pushing and pulling food supplies from 5 to 20 lbs. as needed.  Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs.  Fine skillful manipulation needed to do first class presentation and taste.  When using slicer or other electrical equipment proper body balance is required.

Salary Range: $75,000k - $85,000k

The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate’s qualifications and/or experience.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email o applicationassistance@omnihotels.com.

Salary : $75,000 - $85,000