Assistant Banquet Chef

Full-Time

Assistant to the Banquet Chef. Maintaining food quality and to assist wherever needed to insure proper completion of banquet functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Direct supervision of day-to-day operation of all banquet functions.
• Supervision of Cafeteria when needed
• Needs to understand the concepts and have the experience of interacting within a professional kitchen.
• Follows instructions and understand the philosophy of the Banquet Chef and carry out those ideas, stressing them to associates.
• Work with Sous Chefs, cooks, and café attendants, on a one-to-one basis, instructing and guiding them in their jobs.
• Ensures quality eye appeal, taste and monitors them daily.
• Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods.
• Ability to work in an organized fashion.
• Ability to train and develop future culinary associates.
• Ability to work in a pro-active fashion.
• Daily walk through of all kitchens, walk-ins for proper rotation of food and sanitation.
• Daily routine checks of mise en place and quality of food product.
• Attend all safety and departmental meetings.
• Be aware of Banquet Event Order Sheets, and how they correspond to workload, prep, and ordering

• Insure production is completed and ready at required time of banquet function times
• Communicate with banquet Chef pertaining to the BEO's, special functions, daily pars, production problems, equipment issues, etc

• Oversee functions, set up and be able to communicate with banquet captains about each function, special requests, potential problems with parties, etc
• Work directly with Banquet Chef on scheduling
• Work directly with Banquet Chef and Executive Sous Chef on menu creation, production and execution.

SUPERVISORY RESPONSIBILITIES Oversee Banquet Kitchen staff and café attendants daily.

QUALIFICATIONS, EDUCATION, AND/OR EXPERIENCE REQUIRED:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of 2 years experience in a luxury hotel or restaurant as a sous chef with high volume in catering highly preferred.

• Must be able to give direction, train and supervise banquet sous chefs, cooks and café attendants.
• Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables is expected.

LICENSE OR CERTIFICATE REQUIRED:

• Certification of apprenticeship program or culinary certification.
• San Diego County Food handler’s card or Serve Safe Certification will be required prior to the start of employment.

LANGUAGE SKILLS

Ability to read and comprehend instructions in English, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed instructions. Ability clearly communicates your ideas to Senior Leadership or large audiences. Ability to work independently with little supervision. Deal with problems involving a few concrete variables in standardized situations. Ability to work in a team environment and understand various points of view. Must also be able to remember, analyze, read, write, speak, and make judgments.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.

MOTION REQUIREMENTS:

Percentage of time during normal workday, the associate is required to:

Sit 4% Stand 90% Kneel 5% Bend 40% Twist 60%

Climb 1% Squat 20% Lift 50% Walk 60% Reach 40%

Lifting boxes of variety of foods from 6-foot shelves, walk in refrigerator to prep areas 10 to 15 feet.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Time spent inside 8 hours. Normal range of temperatures and normal range of humidity. Extreme hot 20% when working with hot water or deep fryer. Extreme cold 2% in walk in freezer. Exposed to food odors, grill items on a daily basis. Able to handle hot and cold water and kitchen chemicals and all types of foods, meats, seafood, vegetables, vinegar, spices, herbs and oils.

EQUIPMENT/PROTECTIVE CLOTHING USED:

Use of meat slicer, robo coupe, buffalo chopper, blender, stick blender. Non-skid shoes.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:

EEOC is the Law Poster.

Omni Hotels & Resorts does not discriminate on the basis ofany protected category with respect to the payment of wages.

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.