Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Read Banquet event orders (BEOs) and ensure food product is available for function
• Prepare all food per BEO in timely, accurate and quality manner
• Attend event and BEO meetings
• Train staff on food preparation and presentation according to Resort standards
• Keep up with industry trends and create new receipts in collaboration for Corporate Group, Weddings, Social Events
• Ability to determine food specifications and qualities from BEO
• Assist in ordering all food products for functions and manage relationships with vendors
• Maintain proper storage facilities (temperature, sanitation, & order)
• Well versed on sanitation and maintain sanitation in work area at all times
• Able to handle multiple functions simultaneously
• Vast knowledge of food, food preparation and presentation
• Understand safety precautions
• Monitor of food costing and portion control

SUPERVISORY RESPONSIBILITIES

• Directly supervises hourly employees in the kitchen.
• Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow
• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
• Responsible in upholding supervisory responsibilities within the kitchen department in accordance with the organizations policies and applicable

Qualifications

QUALIFICATIONS, SKILLS & ABILITIES

• Ability to satisfactorily communicate in English (speak, read, write) with guests, coworkers and management to their understanding
• Ability to perform assigned duties with attention to detail, speed, accuracy
• Display courtesy, cooperativeness and work with a minimum of supervision
• Ability to prioritize work assignments
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
• Ability to work well under pressure of organizing and attaining production schedules
• Ability to use all senses to ensure quality standards are met including vision, taste and smell
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to expand and condense recipes
• Ability to work all stations in kitchen
• Punctuality and regular, reliable attendance
• Interpersonal skills and the ability to work well with others and the public and timelines

EDUCATION AND/OR EXPERIENCE

• Two years related hotel/Company industry experience and/or training
• Five years experience in similar position preferred
• High school or GED graduate

LANGUAGE SKILLS

• Ability to read, comprehend and provide instructions, both written and verbal

COMPUTER SKILLS

• Proficient in Outlook and Internet applications

CERTIFICATES & LICENSES

• Must provide valid document(s) to work in the US.
• Valid California Driver License is required 

WORK ENVIRONMENT
The work environment at Company ranges from winter time lows of 30 degrees to summer time highs to 80 degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

PHYSICAL DEMANDS
While performing the duties of this job, the employee must be able to:

• Use hands to finger, handle, or feel; and talk or hear
• Specific vision abilities required by this job include close vision
• Lift 25-50 lbs. (for specific positions)
• Sit, stand and walk for long periods of time
• Reasonable accommodations made to enable individuals with disabilities to perform the essential functions