Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $21.00 - $23.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Job Description
Grand Pacific Hotel Services, L.P. is a reputable hospitality company that owns and operates the Westin/Solea Carlsbad Resort & Spa. This resort is a luxurious destination known for its elegant accommodations, outstanding service, and exquisite culinary offerings. Grand Pacific Hotel Services is committed to delivering a superior guest experience by maintaining high standards across all departments, including food and beverage. As an establishment that prides itself on quality and excellence, it offers an enriching working environment that fosters professional growth and development within the hospitality industry.
The position of Banquet Food Production Manager at the Westin/Solea Carlsbad Re... Show More
The position of Banquet Food Production Manager at the Westin/Solea Carlsbad Re... Show More
Job Requirements
- High school diploma or equivalent
- certified cook level or higher
- 3 to 7 years cooking experience in a full service restaurant
- valid Food Handler's Card
- ability to obtain and maintain required government licenses and permits
- regular attendance
- compliance with hotel grooming and appearance standards
- ability to work varying schedules
- physical ability to handle kitchen equipment and lift up to 50 pounds
- good communication skills
Job Qualifications
- High school diploma or equivalent
- certified cook level or higher
- 3-7 years of cooking experience in a full service restaurant
- ability to read, write, and understand the primary language used in the workplace
- good verbal and written communication skills
- basic computational ability
- ability to read and follow recipes
- experience in sanitation and safety practices
Job Duties
- Manage all aspects of food production for banquets
- prepare food items using a quality predetermined method in a timely manner
- set up station with predetermined mise en place required for all banquet functions
- practice sanitation and safety daily
- consult with kitchen supervisor, sous chef, and executive chef daily
- participate in long range planning and hotel program improvements
- train staff and recognize insufficiencies on stations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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