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Banquet Chef ("Chef de Banquetes")

AZUL HOSPITALITY
Napa, CA Other
POSTED ON 12/8/2024
AVAILABLE BEFORE 2/6/2025

Job Details

Job Location:    The Knoll Hotel Napa Valley - Napa, CA
Position Type:    Full-Time/Part-Time
Salary Range:    $24.00 - $24.00 Hourly
Travel Percentage:    None
Job Shift:    Any
Job Category:    Restaurant - Food Service

Description

POSITION PURPOSE 

The Banquet Chef plays a vital role in our kitchen. Essentially, the Banquet Chef is responsible for planning and directing food preparation in our event kitchens. This involves a large degree of 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.  The Banquet Chef prepares all food items for banquet events and other hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

ESSENTIAL RESPONSIBILITIES

Manage and participate in daily banquet culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, implementation of policies and procedures, cost controls and overall profitability.

  • Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
  • Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Set up station with predetermined requirements to service all functions.
  • Assist with menu development. 
  • Train and oversee kitchen staff on how to prepare menu items.
  • Uphold plating and portioning standard. 
  • Plan for event staffing needs.
  •  Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. 
  •  Clean food preparation areas, cooking surfaces, and utensils.
  •  Maintain and enforce proper SSOP (sanitation standard operating procedures), health, and safety standards in work areas.
  •  Verify that prepared food meets requirements for quality and quantity.
  • All other duties assigned by Executive Chef.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

  • Assist with any guest inquiry.
  • Follow all company and safety and security policies and procedures.
  • Report maintenance problems, safety hazards, accidents, or injuries.
  • Perform other reasonable job duties as requested by direct and indirect supervisors.    

PHYSICAL DEMANDS

  • Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside.  Temperature is moderate and controlled by hotel environmental systems.
  • Must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possible for one (1) hour or more.
  • Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
  • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
  • Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
  • Must be able to lift up to 45 lbs. as needed.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
  • Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
  • Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
  • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  • Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  •       Organizational and time management skills
  • Must be able to speak, read, write, and understand the primary language used in the workplace. 
  • Requires good communication skills, both verbal and written.
  • Must have excellent leadership capability and customer relations skills.
  • Must be detail oriented with outstanding organizational and communication skills.
  • Must possess basic computer skills.
  • Must possess basic computational ability.   
  • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
  • Self-driven and able to work independently.
  • Experience in using cutting tools, cookware and bakeware
  • Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

EDUCATION

High school or equivalent education required.

EXPERIENCE

  • Minimum 2 years cooking experience, preferably high volume.
  • Sous chef experience (1-2 years)
  • Catering experience a plus

LICENSES OR CERTIFICATIONS

  • Food Handlers certification based on state requirements.   

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.  Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.  Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.  Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.  This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Qualifications


Salary : $24

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