Welcome to StarChefs JobFinder, where you can search for chef jobs, restaurant jobs and hotel jobs.  Employers can post jobs and seek out qualified candidates to fill them.
jobseekers  
>> post resume | search jobs | ask the expert | career center | top 10 jobs | register | login/logout | FAQ
employers  
>> post a job | administrate | testimonials | employer resources | pricing | brochure | register | login/logout | FAQ
 Detailed information on the job you requested is shown below.

To return to your search results, CLICK HERE.

Banquet Kitchen Sous Chefs


Company Name:Hotel Del Coronado
  
This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
 
Position Description:SUMMARY

To supervise the kitchen and ensure that all menu presentation specifications and quality standards are followed for banquets.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

1. Practice and abide by all KSL Hotel del Coronado rules and regulations, safety and sanitation policies at all times.

2. Total ownership - ensure all health safety regulations are in compliance at all times at a 95% or better for health scores

3. Achieve compliance with all Health Department regulations - special attend to temperature control of heating, cooling, reheating, storage, dating rotation and holding temperatures. Regulating to include a temperature control log at all times

4. Achieve goals set for guest surveys in a particular category

5. Ownership - ensure financial goals are achieved in safety, food cost %, labor cost % and associate injury %.

6. Ability to change menus seasonally and create best in class food product

7. Be at your work station at the time you are scheduled. Follow the time clock procedures by punching in up to seven minutes prior to your shift and punching out up to seven minutes following your shift.

8. Create and maintain recipe picture guides for all menu items using the existing format.

9. Consult Executive Chef if you are unsure of a particular task.

10. The hotel is open seven days per week, 24 hours per day. You may be asked to work hours other than scheduled.

11. Store all items in approved containers that are wrapped, dated and labeled. Do not store anything in cans.

12. Clean all small equipment such as mixers, buffalo choppers, etc., yourself immediately after using them.

13. Responsible for upholding quality standards, portion control, production level and presentation of food.

14. Cleanliness of the kitchen in adherence to all health regulations in food preparation, storage and service.

15. Attend all safety and departmental meetings and participate.

16. Daily communication with the Chef regarding quality problems, customer comments, employee problems, specials, suggestions, etc.

17. Sees to the strict adherence to all menu and recipe specifications by all kitchen employees.

18. Responsible for utilization of left over food and proper production in accordance with forecasted business.

19. Supervises and approves requisitioning of all products from storeroom.

20. Responsible for security of kitchen at all times including food and liquor.

21. Train all associates on our policies, procedures and standards.

22. Work closely with other managers in the kitchen and other food and beverage department managers.

23. Responsible for month end inventory.

24. Be able to cover any station in the event of an emergency.

25. Ability to work under a multi task environment

26. Must be certified with a Food Handler's card or passed the Food Handlers test given by the hotel.

27. Must always maintain a safe work environment

28. Ability to order through requisition system.

SUPERVISORY RESPONSIBILITIES

To supervise all aspects of the kitchen and uphold quality and production standards. To insure that all KSL Hotel policies and procedures are strictly adhered to by all employees.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Apprenticeship or culinary trade school degree, at least five years in hotel kitchens with high volume and quality, and previous supervisory experience.
  
Company Profile:Hospitality Resort & Spa built in 1888, this classic beachfront respite near San Diego, California has long been heralded as one of America's most beautiful beach resorts. A pronouncement underscored by its designation as a National Historic Landmark in 1977.
  
Job Profile:
Position: Sous Chef
Start Date: Immediate
Job Category: Resort
Job Type: Full-time
Compensation: Hourly
Experience: 5 years
Education: Culinary Arts Degree Preferred
Job Location(s): California
THIS JOB LISTING HAS EXPIRED
starchefsjobfinder.com
find a job
find a job
 > Come Grow As We Grow at 21c Museum Hotels
 > Canningshed is looking for a Director of Preservation
 > Florida Based Gaylord Hotel is Seeking a Restaurant Chef
 > Grand Opening of First Class Lounge- Fine Dining Cuisine!
 > We offer a $1,000-$1,500 referral bonus
Search Jobs
 

RESTAURANT | HOTEL | OTHER



[Return to our main page]

   Need help? call (212) 966-7575

 

 Email this page to a friend |  Print this page
 Recipes Chefs Restaurant Jobs Culinary Schools Wine Community Features Food News Forums Ask the Experts Shop
About Us | Corporate Info | Career Opportunities | Advertising Info | Affiliate Program | Portfolio
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
Copyright © 1995-2010 StarChefs. All rights reserved.  |  Privacy Policy  |  Site Map  |  Job Listing