Job Details

**Job Details**

**Banquet Cook - (16206)**

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Job Title Banquet Cook Education High School Location Rosewood Miramar Beach Montecito - Santa Barbara, CA US (Primary)

Career Level General Associate Category Culinary Job Type Full-time Compensation Currency USD Travel Job Description Begin Your Rosewood Journey

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

We are looking for **Full-Time Banquets Cook** to join our **Culinary Team**!

**Overview**

The Banquet Cook is responsible for planning, prep, set up, and provide quality service in all areas of banquet food production to include, but not limited to banquet menu items, specials event, displays/ presentations of all the banquet food items in accordance with standards and plating or buffet guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

**Essential Duties and Responsibilities**

* Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.

* Ensure that standards are maintained at a superior level on a daily basis.

* Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

* Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

* Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

* Meet with Banquet Chef, Executive Sous Chef, or Executive Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

* Complete opening duties:

+ Set up work station with required mise en place, tools, equipment, and supplies according to standards.

+ Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.

+ Check production schedule and pars.

+ Establish priority items for the day.

+ Transport supplies from the storeroom and stock in designated areas.

+ Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies, and maintain throughout the shift.

+ Start prep work and production of items needed for the day.

* Select, clean, and prepare meat, seafood, and vegetables.

* Ice down seafood three times a day according to procedures.

* Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.

* Prepare and produce Saut, Grill & Sauce from the menu items for designated F&B outlets.

* Prepare all dishes following recipes and yield guides, according to department standards.

* Inform the Banquet Chef, Executive Sous Chef, or Executive Chef of any shortages before the item runs out.

* Communicate any assistance needed during busy periods to the Banquet Chef, Executive Sous Chef, or Executive Chef to ensure optimum service to guests.

* Inform Banquet Chef, Executive Sous Chef, or Executive Chef of any excess items that can be used in daily specials or elsewhere.

* Maintain proper storage procedures as specified by Health Department and hotel requirements.

* Minimize waste and maintain controls to attain forecasted food costs.

* Disinfect and sanitize cutting boards and worktables.

* Transport empty, dirty pots and pans to the pot wash station.

* Direct and assist Stewards in order to make clean up a more efficient process.

* Breakdown work station and complete closing duties according to department standards:

+ Return all food items to the proper storage areas.

+ Rotate all returned products.

+ Wrap, cover, label, and date all items being put away.

+ Straighten up and organize all storage areas.

+ Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

+ Return all unused and clean utensils/equipment to the specified locations.

+ Turn off all equipment not needed for the next shift.

+ Restock items that were depleted during the shift.

+ Review status of work and follow-up actions required with the Banquet Chef, Executive Sous Chef, or Executive Chef before leaving.

* Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow associates.

* All other duties as required.

**About Rosewood Miramar Beach**

Rosewood Miramar Beach features 161 ultra-luxury guestrooms across 16 acres, including a glamorous Presidential Residence, a Bridal Suite, and multi-bedroom family bungalows nestled among rolling lawns and mature landscaping. Guests are treated to estate-style service, entirely personalized to complement their every need. Amenities include an oceanside bar and restaurant with an outdoor terrace, a signature restaurant, two swimming pools, a Sense spa, a state-of-the-art fitness center, a beach club, and a screening room. In addition, the resort offers 12,000 square feet of indoor and outdoor event space including a 6,000-square-foot ballroom.

**Competitive Benefits**

* Medical

* Dental

* Vision

* Life Insurance and AD&D

* Short Term and Long-Term Disability

* Complimentary Room Nights

**Connect with us**

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Job Requirements **General Skills**

Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.

**Technical Skills**

* Knowledge Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow-through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders;

* Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions;

* Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met

* Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions;

* Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

**Language**

Required to speak, read and write English, with fluency in other languages preferred.

**Physical Requirements**

* Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

* Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

**Qualifications**

* Diploma/Some College or an equivalent combination of education and work-related experience.

* Must have current and valid Food Handlers card

Experience

* Minimum three years experience as a Banquet or Line Cook

* Hotel operational exposure (i.e. Culinary) preferred

* Experience with a luxury or ultra-luxu