Job Details
**Banquet Sous Chef - $500 Hiring Incentive + FREE GOLF & Benefits**
* **Job Tracking ID**: 512###-####42
* **Job Location**: Laguna Beach, CA
* **Job Level**: Management
* **Level of Education**: High School/GED
* **Job Type**: Full-Time/Regular
* **Date Updated**: April 05, 2021
* **Years of Experience**: 2 - 5 Years
* **Starting Date**: ASAP
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**Job Description:**
**Some of our benefits include:**
* $500 paid out after 90 days of employment
* Must work a min of 20 hours per week
* Must be in good standing with the company
* Must be employed with the company at the time of payout
* Free golf for employee plus 1 guest* (restrictions apply)
* Medical, Dental, Vision, Life Insurance, Optional Participation in FSA Spending Account & Retirement Savings Plan
**POSITION OVERVIEW**
Responsible for all food production, used mainly for banquet functions, and assist with other outlets including the full-service restaurant. Assists in development of banquet menus, food purchase specifications, and recipes. Supervises banquet production staff. Develops and monitors food and labor budget for the department. Maintains highest professional food quality and sanitation standards.
**Duties and Responsibilities:**
* Trains, supervises, schedules, and evaluates the work of the banquet culinary staff.
* Plans banquets menus with Executive Chef, Food & Beverage Director and Catering/Conference Services staff for special occasions and events.
* Attend weekly BEO meetings to ensure events are properly planned out and communicated with involved teams.
* Schedules and coordinates the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals.
* Approves the requisition of products and other necessary food supplies.
* Establishes controls to minimize food and supply waste and theft.
* Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
* Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
* Develops standard techniques for food preparation and presentation that help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served, and assists in establishing menu selling prices.
* Attends food and beverage staff and management meetings.
* Consults with the banquet function committee about food production aspects of special events being planned.Cooks or directly supervises the cooking of items that require skillful preparation.
* Evaluates products to ensure that quality, price, and other standards are consistently met.
* Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
* Ensures that representatives from the kitchen attend service line-ups and meetings.Hosts taste panels to assess feasibility of proposed menu items.
* Establishes buffet presentations.Supervises buffet set-up staff to ensure proper hardware, design and decoration placementUndertakes special projects as assigned by the Executive Chef.
* Working knowledge of computer software programs such as MS Work and Excel.Reports to Executive Chef & works closely with Food and Beverage Management Team.
NOTE: This description is not intended to be all-inclusive. Other related duties may be assigned as required in addition to the principle duties outlined above.
**SUPPORTIVE FUNCTIONS**
In addition, 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 Ranch:
* Consult with Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
**Experience and Skills:**
**Requirements For The Position**
**Education and Licensing:**
High school or equivalent education required. Ability to obtain and/or maintain any government required licenses, certificates or permits. Culinary degree preferred.
**Skills and Experience:**
Certified Sous Chef or higher. Prior experience with catering and banquets required. Hotel and resort background desired.
Grooming:
All team members must maintain a neat, clean and well-groomed appearance per The Ranch standards.
**Competencies:**
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:
* Must be able to speak, read, write and understand the primary language used in the workplace.
* Must be able to read and write to facilitate the communication process.
* Requires good communication skills, both verbal and written.
* Must possess basic computational ability. Knowledge of The Ranch operations, its services, and facilities.
* Ability to read recipes and follow their instructions.
* Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
**Physical Demands:**
Work tasks are performed indoors and outdoors. Temperature generally is moderate and controlled by The Ranch environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more and be able to work in extreme heat and cold outdoor weather conditions during banquet events.
* Must be able to stand at a desk for up to 6 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
* Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
* Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
* Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
* The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
* Must be able to exert well-paced ability in limited space and to reach other locations of The Ranch on a timely basis.
* Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
* Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
* Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
* Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
* Requires manual dexterity to use and operate all necessary equipment.
* Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
**Other:**
Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the fluctu