Grand Pacific Resorts
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Banquet Cook II
role at
Grand Pacific Resorts POSITION PURPOSE: Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
Overview POSITION PURPOSE: Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
Responsibilities
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Set up station with predetermined methods in place required to service all banquet functions.
Practice sanitation and safety daily to ensure the total customer satisfaction.
Supportive Functions
Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Specific Job Knowledge, Skills And Abilities
Must be able to speak, read, write and understand the primary language(s) 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.
Ability to read recipes and follow their instructions.
Ability to recognize and correct insufficiencies on stations and train for corrections.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry 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. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, 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 operate in high stress, fast paced food service with quality and consistency.
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.
Education High school or equivalent education required.
Experience
2-5 years cooking experience in a full service restaurant experience is required.
Degree or certificate in culinary arts preferred, but not required.
Licenses or Certificates
Must have valid Food Handler’s Card
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Grooming All employees must maintain a neat, clean and well-groomed appearance per Cassara Carlsbad’s standards.
Attendance Regular attendance in conformance with the standards, which may be established by The Cassara by Hilton from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with The Cassara by Hilton rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Ownership This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at The Cassara by Hilton. Hilton International is not the owner or operator of The Cassara by Hilton. Hilton International is not the direct or indirect employer or joint employer of any associates working at The Cassara by Hilton. Hilton International does not control, govern or regulate any aspect of recruitment or employment at The Cassara by Hilton. Hilton International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Hilton International be liable for the data collection, use and privacy practices of The Cassara by Hilton’s owner or operator.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
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Banquet Cook II
role at
Grand Pacific Resorts POSITION PURPOSE: Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
Overview POSITION PURPOSE: Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
Responsibilities
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Set up station with predetermined methods in place required to service all banquet functions.
Practice sanitation and safety daily to ensure the total customer satisfaction.
Supportive Functions
Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Specific Job Knowledge, Skills And Abilities
Must be able to speak, read, write and understand the primary language(s) 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.
Ability to read recipes and follow their instructions.
Ability to recognize and correct insufficiencies on stations and train for corrections.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry 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. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, 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 operate in high stress, fast paced food service with quality and consistency.
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.
Education High school or equivalent education required.
Experience
2-5 years cooking experience in a full service restaurant experience is required.
Degree or certificate in culinary arts preferred, but not required.
Licenses or Certificates
Must have valid Food Handler’s Card
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Grooming All employees must maintain a neat, clean and well-groomed appearance per Cassara Carlsbad’s standards.
Attendance Regular attendance in conformance with the standards, which may be established by The Cassara by Hilton from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with The Cassara by Hilton rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Ownership This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at The Cassara by Hilton. Hilton International is not the owner or operator of The Cassara by Hilton. Hilton International is not the direct or indirect employer or joint employer of any associates working at The Cassara by Hilton. Hilton International does not control, govern or regulate any aspect of recruitment or employment at The Cassara by Hilton. Hilton International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Hilton International be liable for the data collection, use and privacy practices of The Cassara by Hilton’s owner or operator.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr