Banquet Chef (in a Resort Hotel)

San Diego

This position is full-time and eligible for our benefits package. The Banquet Chef reports to our Executive Chef and collaborate with the banquet and events team members in the planning and execution of events. This position may also work in Theresa's our Italian fine dining restaurant when banquets are not scheduled. Essential Duties and Responsibilities include: Oversees the work of the banquet kitchen staff. Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately. Assists with training of newly hired kitchen staff. Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet. Meets with potential banquet clients to discuss menu options. Develops menus based on client specifications and contracts. Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies, Ensures that all standards of safety are strictly observed. Presents the finished product to the customer for approval. Monitors the quality of the banquet meal during the event. Evaluates client satisfaction. Budgets accordingly while still providing top quality products and services for clients. Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Required Knowledge, Skills and Abilities Must have the ability to multi-task while remaining focused on the goal. Must have excellent verbal communication and leadership skills. Be able to express creativity through food selections, preparation and presentation. Must be detail oriented. Must have the ability to remain calm in high stress situations. Be able to solve problems quickly under pressure. Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around. Education and Experience High school diploma or equivalent. Degree from accredited culinary school. Several years’ experience in the food industry, food production and supervision of kitchen staff. Work Environment Must be able to work in hot kitchen, in fast paced environments and in demanding situations. Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet. Must be able to work required schedule and attend meetings. Must be able to lift up to 50lbs, stand for extended periods of time, and perform other taxing physical activities. Ensure that safety guidelines are strictly observed. Company Description Several businesses operate on the Legacy International Center property under one parent company. The Legacy Center Campus is a one-stop destination for Mission Valley's newest and most beautiful hotel, two restaurants, two theaters, a family entertainment facility, retail, as well as a Christian non-profit Ministry.

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