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Chef - Sous - Banquet

Company: Hotel Californian
Location: Summerland
Posted on: January 24, 2023

Job Description:

Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a workplace culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our Talent is proud to work here.

Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a work place culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our talent are proud to work here.

JOB SUMMARY:

The Banquet Sous Chef is responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.

JOB RESPONSIBILITIES:

Supervise the daily production of food for all the catered events

Control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.

Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.

Analyze Banquet Event Orders, plan and coordinate the functions with the Catering staff to ensure the events meet/exceed customer expectations.

Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.

Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.

Vendors - to order supplies and equipment and ensure best prices and quality

Health Department and other regulatory agencies - regarding safety matters and kitchen inspections

May serve as Manager on Duty or perform other duties as assigned
.

SKILLS AND EDUCATION REQUIREMENTS:

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

Reading, writing and oral proficiency in the English language.

1-2 years of Banquet Sous experience f in similar size/upscale type of hotel.

Eight to ten years' experience in cooking and supervision.

High school graduate and degree from accredited culinary school

Good leadership, training, motivation and communication skills.

Flexible schedule must be available to work nights, weekends, and/or holidays.

QUALIFICATION:

Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above 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.

Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian's business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.

Foley Entertainment Group, LLC. is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a disability, please send an e-mail to ...@vegasgoldenknights.com to let us know the nature of your request. This employer participates in E-Verify EOE/AA/Disabled/Vets Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. Associated topics: catering, chef, commercial, commercial kitchen, executive chef, executive kitchen, salad chef, service, sushi, sushi chef

Keywords: Hotel Californian, Santa Barbara , Chef - Sous - Banquet, Hospitality & Tourism , Summerland, California

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