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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $104,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
flexible scheduling
Job Description
Pacific Hospitality Group is a distinguished hospitality company known for its unique owner-operator approach that delivers lasting value to investors and team members alike. As a family-focused organization, the Group prioritizes long-term holds that foster sustainable growth and advancement opportunities for its staff. With a mission centered on enriching people's lives, Pacific Hospitality Group is committed to creating memorable experiences, contributing positively to communities, and honoring God through all their endeavors. Their guiding principles—integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment—define their corporate culture and operational framework.
Pacific Hospitality Group operates within t... Show More
Pacific Hospitality Group operates within t... Show More
Job Requirements
- Completion of an approved Culinary Program or Apprenticeship
- associates degree in Culinary Arts preferred
- four years prior culinary supervisory or management experience in hotels
- strong knowledge of banquet kitchen operations
- possession of valid Food Handlers Card or willingness to obtain within 30 days
- ability to work flexible schedules including holidays and weekends
- strong communication and interpersonal skills
- ability to follow safety policies and procedures
- physical ability to perform job duties including lifting up to 50 pounds
- adherence to company attendance policy
- professional appearance and demeanor
Job Qualifications
- Completion of an approved Culinary Program or Apprenticeship
- associates degree in Culinary Arts preferred
- four years prior culinary supervisory or management experience in hotels
- strong knowledge of banquet kitchen operations
- complete knowledge of culinary basics including knife skills, stocks, soups, sauces, butcher (meat and fish), garde manger methods, salads, dressings, sauces, marinades, displays
- knowledge of cooking methods including broiling, grilling, roasting, smoking, braising, blanching, saut?ing, poaching, and steaming
- solid knowledge of high quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette
- ability to lead and coordinate staff in a high volume, time sensitive environment
- knowledge of culinary operations including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law and long-range planning
- completion of required training
- ability to monitor labor and meet labor cost objectives
- strong communication and interpersonal skills
- ability to serve guest needs with discretion
- ability to solve problems and remain calm in emergencies
- proficiency with telephone and computer systems including Microsoft Word, Excel, Outlook and desirable proficiency in Micros
- strong attention to detail and ability to multitask
- ability to read, analyze and write business communications
- bilingual Spanish a plus
- valid current Food Handlers Card or willingness to obtain within 30 days
- ability to work varying schedules including holidays and weekends
- maintains clean appearance and professional demeanor
Job Duties
- Manages subordinate supervisors and direct report team members responsible for food preparation in the banquet kitchen
- responsible for overall direction, coordination, and evaluation of staff
- carries out supervisory responsibilities including interviewing, hiring, training, assigning, appraising, rewarding, disciplining, and resolving problems
- monitors day-to-day food preparation to ensure standards exceed guest expectations and property standards
- prepares schedules to ensure optimal staffing levels
- achieves budgeted revenues, controls expenses, maximizes profitability, ensures accurate billing, analyzes cost and revenue reports, maintains quality and portion control while minimizing waste
- circulates through service areas to ensure exceptional guest service, improves satisfaction, and handles guest complaints
- maintains cleanliness and proper setup of food preparation areas, manages inventory and equipment maintenance, ensures compliance with food and beverage regulations
- monitors SOPs and assists in developing policies and procedures, participates in management meetings
- follows food handling, sanitation, and health department guidelines, ensures compliance with health, safety, and sanitation standards
- wears required safety footwear, follows safety policies, acts on safety reports, maintains compliance with HAZMAT program, reports defective PPE
- reports to work on time and regularly
- makes merit recommendations, approves leave, coordinates guest special arrangements
- assists in annual budget development
- resolves guest complaints or escalates as needed
- notifies supervisor or security of unusual events or theft
- performs other related duties as required
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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