Pacific Hospitality Group
Banquet Chef
Pacific Hospitality Group, Huntington Beach, California, us, 92615
Pasea Hotel & Spa, 21080 Pacific Coast Highway, Huntington Beach, California, United States of America
Req #226Who We Are:Surf City U.S.A.'s hotel and spa is a modern oasis with an unrivaled sense of clean coastal style. Set adjacent to the chic shops of Pacific City, steps from the Pacific Ocean, and a short stroll from the iconic Huntington Beach pier, Paséa Hotel & Spa is one of the most desired Orange County accommodations. The property features 250 luxurious guest rooms with unparalleled ocean views, a Balinese inspired spa, a boutique café, as well as two pools, a hot tub, a newly renovated full-service restaurant, and rooftop lounge all with breathtaking ocean views. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.Are you ready to take your career to the next level? Let’s Apply Today!Company Description:
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & FulfillmentJob Description
What You Will Accomplish
Manage the banquet culinary teams to ensure guests receive the highest level of service and quality on a daily and consistent basis. Responsible for assisting in the direction, planning, preparation, production and control of all culinary operations in the banquet kitchen while continuing effort to deliver outstanding guest service and financial profitability.Manages subordinate supervisors/managers and direct report Team Members responsible for food preparation in the banquet kitchen. Responsible for the overall direction, coordination, and evaluation of staff.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.Monitors day-to-day food preparation operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards.Takes corrective action as needed.Prepares schedules to ensure staffing levels are optimal.Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas.Ensures all billing is accurate and prompt. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.Makes decisions and takes action based on that information to maximize profitability.Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.Ensures guests receive outstanding, consistent, exceptional service by circulating through each service area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.Ensures all food preparation areas are clean and properly set up.Maintains sufficient inventory of supplies and equipment and orders as needed.Participates in weekly/monthly inventories.Ensures equipment is properly secured and maintained and notifies maintenance of any repair or safety issues.Ensures compliance with all food and beverage regulations.Monitors SOPs to ensure consistent exceptional service is provided.Assists in developing and updating policies and procedures.Participates in weekly meeting with Management Team to ensure weekly goals, challenges, and service standards are met.Follows all standard food handling, sanitation and health department guidelines.Ensures compliance with federal, state, local and company health, safety, and sanitation standards.Must wear non-slip, oil resistant shoes.Follows all safety policies and procedures.Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.What You Will BringFour years prior Culinary supervisory and or management experience in hotels.Strong knowledge of banquet kitchen operations.Complete knowledge of all Culinary basics including knife skills, stocks, soups and sauces; butcher (meat & fish); Garde Manger Methods; salads, dressings, sauces marinades, displays. Knowledge of cooking methods including broiling, grilling, roasting, smoking, braising, blanching, sautéing, poaching, and steaming.Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette.Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.Great If you have
Associate’s degree in culinary arts.Culinary training or degree.Current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
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Req #226Who We Are:Surf City U.S.A.'s hotel and spa is a modern oasis with an unrivaled sense of clean coastal style. Set adjacent to the chic shops of Pacific City, steps from the Pacific Ocean, and a short stroll from the iconic Huntington Beach pier, Paséa Hotel & Spa is one of the most desired Orange County accommodations. The property features 250 luxurious guest rooms with unparalleled ocean views, a Balinese inspired spa, a boutique café, as well as two pools, a hot tub, a newly renovated full-service restaurant, and rooftop lounge all with breathtaking ocean views. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.Are you ready to take your career to the next level? Let’s Apply Today!Company Description:
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & FulfillmentJob Description
What You Will Accomplish
Manage the banquet culinary teams to ensure guests receive the highest level of service and quality on a daily and consistent basis. Responsible for assisting in the direction, planning, preparation, production and control of all culinary operations in the banquet kitchen while continuing effort to deliver outstanding guest service and financial profitability.Manages subordinate supervisors/managers and direct report Team Members responsible for food preparation in the banquet kitchen. Responsible for the overall direction, coordination, and evaluation of staff.Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.Monitors day-to-day food preparation operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards.Takes corrective action as needed.Prepares schedules to ensure staffing levels are optimal.Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas.Ensures all billing is accurate and prompt. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.Makes decisions and takes action based on that information to maximize profitability.Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.Ensures guests receive outstanding, consistent, exceptional service by circulating through each service area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.Ensures all food preparation areas are clean and properly set up.Maintains sufficient inventory of supplies and equipment and orders as needed.Participates in weekly/monthly inventories.Ensures equipment is properly secured and maintained and notifies maintenance of any repair or safety issues.Ensures compliance with all food and beverage regulations.Monitors SOPs to ensure consistent exceptional service is provided.Assists in developing and updating policies and procedures.Participates in weekly meeting with Management Team to ensure weekly goals, challenges, and service standards are met.Follows all standard food handling, sanitation and health department guidelines.Ensures compliance with federal, state, local and company health, safety, and sanitation standards.Must wear non-slip, oil resistant shoes.Follows all safety policies and procedures.Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.What You Will BringFour years prior Culinary supervisory and or management experience in hotels.Strong knowledge of banquet kitchen operations.Complete knowledge of all Culinary basics including knife skills, stocks, soups and sauces; butcher (meat & fish); Garde Manger Methods; salads, dressings, sauces marinades, displays. Knowledge of cooking methods including broiling, grilling, roasting, smoking, braising, blanching, sautéing, poaching, and steaming.Possess solid knowledge of high-quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette.Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.Great If you have
Associate’s degree in culinary arts.Culinary training or degree.Current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
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