Production Chef - Banquet at Foley Entertainment Group LLC

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jan, 26

Salary

0.0

Posted On

05 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High Volume Fine Dining Experience, Wine Knowledge, Spirits Knowledge, Management Skills, Organization Skills, Communication Skills, Leadership Skills, Production Cooking, Detail Oriented, Quality Conscious, Budgeting Skills, Sanitation Procedures, Hospitality Software Knowledge, MS Office Proficiency, Coaching Skills, Team Leadership

Industry

Entertainment Providers

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. JOB SUMMARY: The Banquet Production Chef is responsible for assisting the Exec. Sous Chef and Executive Chef in kitchen operations. They will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Production Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience. Overseeing and planning food preparation in a kitchen. They are also responsible for supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. JOB RESPONSIBILITIES: Coordinate, plan, and oversee the safe production, preparation and presentation of food for exceptional guest experience and increased flow through. Complete daily market lists to ensure quality food ordering while maintaining budgeted costs Interact closely with the Catering department to assist in function menu coordination and meet with clients as required Work with the Executive Chef to improve processes that increase safety and optimize profitability. Lead a diverse team by modeling the way, by empowering, and coaching throughout the employment lifecycle. Balance operational, administrative and colleague needs Follow kitchen policies, procedures and service standards Ensure labor and food costs fall within budget and kitchen equipment functions properly for associate safety and increased productivity. Develop, mentor, coach staff on an ongoing basis Working closely and cohesively with the front of the house Managing food cost Recipe development Assist Sous Chef/ Executive Sous Chef with departmental payroll, scheduling and administration 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 High volume fine dining restaurant experience Extensive knowledge of wine, spirits and full-service alcohol serving facility Outstanding management, organization, communication and leadership skills Minimum 4 years’ experience in a luxury hotel or related field Must be proficient in both a la carte and production cooking Must be innovative, detail oriented and quality conscious Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment Exhibit good working knowledge of meeting or exceeding budgeting labor cost Strong attention to detail Ability to maintain sanitation procedures and organization of work area adhering to all OSHA and local health department regulations Computer knowledge using hospitality and restaurant software and MS Office 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 HR@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.

Responsibilities

The Banquet Production Chef assists the Exec. Sous Chef and Executive Chef in kitchen operations, focusing on quality and production levels. They lead the culinary team to exceed customer expectations related to food quality and dining experience.