Banquet Chef

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

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 times.
• Consult 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 cans.
• Be 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 shift.
• Sign in and out on the authorized form. Have your supervisor initial it before leaving.
• Clean all small equipment such as mixers, buffalo choppers, etc., yourself immediately after using them.
• Responsible for upholding quality standard, portion control, production level and presentation of food.
• Cleanliness of the Kitchen in adherence to all health regulations in food preparation, storage and service.
• Attend all safety and departmental meetings.
• Be aware of banquet function sheets and production sheets
• Assist where needed to insure completion of production.
• Pull all frozen items two days prior to when they are needed.
• Insure production is completed and ready at required time of banquet function.
• Training of new banquet employees to maintain quality and consistency.
• Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, etc.
• Communicate with banquet captains about each function, special requests, potential problems with parties, etc.
• The 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 kitchen.

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 functions. One to two years assistant supervisory position, three to four years of quantity cooking, knowledge of cooking and sauces basics.

• Ability 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 organization.
• Ability 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 situations.

• 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.
• The 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