Banquet Cook (PT)

Legacy Resort Hotel and Spa is hiring a part-time Banquet Cook who has prior professional experience preparing meals for large-scale events such as weddings, corporate functions, and holiday parties. Our Cooks work closely with Food & Beverage staff, banquet and kitchen staff, as well as event planners and sales staff to ensure all dishes are cooked, plated, and served to meet high standards of quality and presentation. Prior banquet cooking experience for buffets and plated meals with up to 600 attendees is mandatory for this position. This position reports to our Food and Beverage Director and may work at his direction or that of our Executive Sous Chef. This position may periodically perform Line Cook functions in Theresa's, our Italian fine dining restaurant, when banquets are not scheduled. Prior experience cooking Italian Cuisine is a plus.

PRIMARY RESPONSIBILITIES:

• Prepare and cook menu items for banquets and catered events according to recipes and standards.
• Execute high-volume food production while maintaining consistency and quality across all dishes.
• Collaborate with the culinary team and banquet staff to ensure that events are executed successfully.
• Review Banquet Event Orders (BEOs) to execute food production in accordance with schedules and specific culinary requirements.
• Assist in training and mentoring junior kitchen staff.
• Maintain the cleanliness and organization of the kitchen and equipment, adhering to food safety and sanitation requirements.

ADDITIONAL RESPONSIBILITIES:

Our hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency, and attention to detail — all team members are evaluated against this standard. A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.

OTHER DUTIES:
The purpose of this job description is to summarize the primary job functions and responsibilities of this position; it is not intended to be an all-inclusive list. Therefore, employees will be expected to perform additional duties as assigned by their supervisor or their supervisor’s designee. Duties and responsibilities may change at any time with or without advance notice.

REQUIRED SKILLS AND QUALIFICATIONS:

Must have:

• Previous experience in banquet, catering, or high-volume kitchen settings, as well as strong culinary skills and a working knowledge of cooking techniques.
• The proficiency required to read, comprehend, and speak English to cook from recipes and communicate effectively with others.
• Ability to work independently and collaboratively with other team members.
• Excellent organizational, time management, and multitasking abilities.
• Ability to work efficiently under pressure in a fast-paced environment.
• Knowledge of food safety regulations and sanitation standards.
• A current San Diego Foodhandler’s certificate is required.
• High school diploma or equivalent; professional culinary training is a plus.
• The ability to multitask while remaining focused on the goal.

WORK ENVIRONMENT:

Banquet Cooks may work long hours, including early mornings, late nights, weekends, and holidays. This position requires good hand-eye coordination, long hours performing taxing physical abilities that include constant standing, frequent walking, bending, squatting, and lifting up to 50 lbs. Banquet Cooks must:

• Be able to work in a hot kitchen, in fast-paced environments, and in demanding situations.
• 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.
• Be able to maintain satisfactory attendance by not being tardy, working scheduled shifts, and attending scheduled meetings.
• Ensure that personal and food safety standards and requirements are strictly observed.

Salary : $22 - $23