Banquet Chef | Full Time

Banquet Sous ChefSummary:Assistant to the Executive Chef. Maintaining food quality and to assist wherever needed to insure proper completion of banquet : include the following. Other duties may be assigned. Maintain a professional attitude demeanor and appearance. Wear proper uniform and footwear at all times. Practice and abide by all KSL La Costa Resort and Spa rules and regulations safety and sanitation policies at all your supervisor if you are unsure of a particular task. The hotel is open seven days per week 24 hours per day. You may be asked to work hours other than scheduled. Store all items in approved containers that are wrapped dated and labeled. Do not store anything in at your work station at the time you are scheduled. Follow the time clock procedures by punching in up to seven minutes prior to your shift and punching out up to seven minutes following your in and out on the authorized form. Have your supervisor initial it before all small equipment such as mixers buffalo choppers etc. yourself immediately after using for upholding quality standard portion control production level and presentation of of the Kitchen in adherence to all health regulations in food preparation storage and all safety and departmental aware of banquet function sheets and production sheetsAssist where needed to insure completion of all frozen items two days prior to when they are production is completed and ready at required time of banquet of new banquet employees to maintain quality and with banquet Chef pertaining to the BEOs special functions daily pars production problems with banquet captains about each function special requests potential problems with parties supervision of banquet production and in ordering of supplies when the Banquet Chef is not available. To provide training of new employees to the banquet : To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential to two years assistant supervisory position three to four years of quantity cooking knowledge of cooking and sauces to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of to apply common sense understanding to carry out instructions furnished in written oral or diagram form. Ability to deal with problems involving several concrete variables in standardized Demands & Work Enviroement: 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 work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions