Omni Hotels & Resorts
La Costa Resort and Spa - Carlsbad, CA
Overview
La Costa Resort and Spa is a luxury property with world-class accommodations, championship golf and tennis, eight pools, and renowned restaurants. Omni La Costa associates enjoy a dynamic work environment, comprehensive training and mentoring, and a culture of respect, gratitude and empowerment. If you are friendly, motivated, and have a passion to serve others, Omni La Costa may be your perfect match.
Job Description
To oversee food quality and production of the Banquet Kitchen. Responsibilities
Direct supervision of day-to-day operation of all banquet functions. Supervision of Cafeteria and implementation of new menus. Understand the concepts and have experience interacting within a professional kitchen. Follow instructions and carry out the Executive Chef’s philosophy, stressing it to associates. Work with Sous Chefs, cooks, and café attendants, instructing and guiding them in their jobs. Ensure quality eye appeal, taste, and monitor them daily. Control cleanliness and sanitation throughout the kitchen, walk-ins, and proper rotation of foods. Implement new menus and ensure proper implementation. Maintain accurate administrative records and complete projects on time. Organize work in an orderly fashion and train/develop future culinary associates. Work proactively with daily walk-throughs of all kitchens and walk-ins for proper rotation and sanitation. Perform daily checks of mise en place and quality of food products. Organize and keep updated proper recipe files. This brief job profile is a general idea of duties; other duties may be assigned as needed. Qualifications
Apprentice program or CIA graduate, or equivalent education/experience required. Minimum of 4 years’ experience in a luxury hotel or restaurant as a banquet chef with high-volume catering experience preferred. Ability to direct, train and supervise banquet sous chefs, cooks, and café attendants. Knowledge of basic culinary skills such as butchering, sauces, soups, and cooking of meat, fish, and vegetables expected. License Or Certificate Required
Certification of apprenticeship program or culinary certification. Must be able to obtain a valid San Diego County Food Handler certification upon hire if not already certified. Physical Requirements
The physical demands described are representative of those that must be met to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Salary Range
$80,000 – $90,000 per year. The pay range is provided as a guide and actual compensation may vary based on qualifications and experience. EEO
Omni Hotels & Resorts is an equal opportunity employer – veterans and individuals with disabilities. The EEO poster and its supplement are available at the provided links. How to Apply
If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com.
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To oversee food quality and production of the Banquet Kitchen. Responsibilities
Direct supervision of day-to-day operation of all banquet functions. Supervision of Cafeteria and implementation of new menus. Understand the concepts and have experience interacting within a professional kitchen. Follow instructions and carry out the Executive Chef’s philosophy, stressing it to associates. Work with Sous Chefs, cooks, and café attendants, instructing and guiding them in their jobs. Ensure quality eye appeal, taste, and monitor them daily. Control cleanliness and sanitation throughout the kitchen, walk-ins, and proper rotation of foods. Implement new menus and ensure proper implementation. Maintain accurate administrative records and complete projects on time. Organize work in an orderly fashion and train/develop future culinary associates. Work proactively with daily walk-throughs of all kitchens and walk-ins for proper rotation and sanitation. Perform daily checks of mise en place and quality of food products. Organize and keep updated proper recipe files. This brief job profile is a general idea of duties; other duties may be assigned as needed. Qualifications
Apprentice program or CIA graduate, or equivalent education/experience required. Minimum of 4 years’ experience in a luxury hotel or restaurant as a banquet chef with high-volume catering experience preferred. Ability to direct, train and supervise banquet sous chefs, cooks, and café attendants. Knowledge of basic culinary skills such as butchering, sauces, soups, and cooking of meat, fish, and vegetables expected. License Or Certificate Required
Certification of apprenticeship program or culinary certification. Must be able to obtain a valid San Diego County Food Handler certification upon hire if not already certified. Physical Requirements
The physical demands described are representative of those that must be met to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Salary Range
$80,000 – $90,000 per year. The pay range is provided as a guide and actual compensation may vary based on qualifications and experience. EEO
Omni Hotels & Resorts is an equal opportunity employer – veterans and individuals with disabilities. The EEO poster and its supplement are available at the provided links. How to Apply
If you need special assistance to apply for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr