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587622A268AA2F4F
Banquet Sous Chef | Santa Barbara
Property Name
Bacara Resort & Spa
Job Title
Banquet Sous Chef | Santa Barbara
Location
California-Santa Barbara/Ventura County
Company Name
City
Santa Barbara
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Sous Chef

A Premier Hotel Management & Investment Company with Strategic Vision and Strong Core Values

Since 1987, Pacific Hospitality Group has maintained a strategic vision and strong core values as guiding principles for business success. With luxury hotel properties from Napa Valley to Southern California, PHG's growing portfolio of hotel and resort investments reinforces the company's cohesive vision and ensuing success.

PHG manages, develops, finances, and owns hotels and resorts located in California, Hawaii, Arizona and Louisiana. We currently own and manage 11 hotels and resorts, representing over 2,676 rooms and 203,650 square feet of premier indoor meeting and event space.

Job Description


Bacara Resort and Spa is seeking a dynamic hospitality individual to join our team as Banquet Sous Chef.

Are you a fast thinking individual that seeks challenges with enthusiasm and a high sense of urgency who is able to juggle and reprioritize work as needed? Do you take pride in your ability to motivate and lead a team to ensure that product and quality are upheld at the highest level each and every time? Do you provide outstanding guest satisfaction and quality by insuring that every detail is attended to? 

If the answer is YES, Bacara Resort & Spa, one of Pacific Hospitality Group's premier resorts, is looking for you!

Job Summary:

The Banquet Sous Chef reports to the Banquet Chef and is a hands-on experienced and production based Manager with the majority of time spent in the kitchen cooking, supervising, and training team members to ensure the quality of each dish and the experience our guests receive are of the highest level on a daily and consistent basis.   

Essential Duties/Responsibilities:

  • Leading the culinary team including input in hiring, training, development and supervision
  • Mentor, coach and discipline staff on an ongoing basis as needed
  • Working closely and cohesively with all other departments at the hotel
  • Menu creation recommendations
  • Quality control
  • Managing food cost
  • Maintaining food sanitation standards and organization in the kitchen

Job Requirements:

  • Minimum of two years culinary management/supervisory experience at high volume venue
  • Ability to work on AM, PM, weekend and holiday shifts as required by operational needs
  • ServSafe Food Handler certification

 Ideal candidate will have:

  • Upscale banquet experience strongly desired
  • Proficient knowledge of wine, spirits and full service alcohol serving facility
  • Outstanding management, organization, communication and leadership skills
  • Strong and proven ability to motivate, train, develop, mentor
  • Ability to provide outstanding customer service
  • Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met
  • 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 savvy


Physical Requirements: 

While performing the duties of this job, the employee is regularly required to stand, use hands to manipulate equipment, and to talk and hear.  The employee is sometimes required to sit, walk, reach with hands and arms, and stoop, kneel, or crouch.  The employee must occasionally lift, push, pull  and/or move supplies weighing up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.  Finger dexterity is required to operate a computer keyboard, calculator and other office/restaurant equipment. 

For more information about this hotel and Pacific Hospitality Group (PHG), click on Hotel Portfolio tab and About PHG.

Bacara Resort and Spa is an equal opportunity and E-Verify employer M/F/V/D


Benefits : health package, 401k, vacation, and more!
(ref. 20332)

Job Requirements


We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.