Pacific Hospitality Group

Pacific Hospitality Group

Banquets Sous Chef

The Meritage Resort & Spa – Napa, CA, USA

Sponsorship not specified$85k-$90kDetected 2 days ago
ForecastingExcelCommunicationMentoringMicrosoft OfficeOSHA

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26Unrated
Cap-exempt (no lottery)0
Sponsors this role0
Entry-level history0
PERM / green-card track0
Lottery odds (Level II)66
Fits your clock70

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About the role

  • Responsible for the overall direction, coordination, and evaluation of staff.
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Primary Responsibilities/Essential Functions

Responsibilities

  • Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
  • Maintains sufficient inventory of supplies and equipment and orders as needed.
  • 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.
  • 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.
  • Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Requirements

  • Four 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
  • 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.
  • Completes required training as scheduled.
  • 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.
  • Requires ability to serve needs of guests through verbal face-to-face interactions.
  • Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.
  • Completion of an approved Culinary Program or Apprenticeship. Associates degree in Culinary Arts preferred.
  • Four 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. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
  • Knowledge of culinary operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
  • Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
  • Requires ability to learn and use telephone and computer systems used at the hotel. Working knowledge and experience with Microsoft Word, Excel and Outlook. Proficiency in Micros and other systems used in the hotel desirable.
  • Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, Team Members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, Team Members and guests. Bilingual Spanish a plus.
  • Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Nice to have

  • Completion of an approved Culinary Program or Apprenticeship.
  • Associates degree in Culinary Arts preferred.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, Team Members, guests and the general public.
  • Must be able to speak, read, write and understand English to communicate with management, Team Members and guests.
  • Bilingual Spanish a plus.

Skills

  • Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.

Compensation

  • Assist in developing the annual budget for assigned area.
  • The salary range for this opportunity is $85,000 to $90,000.

Benefits

  • 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.
  • Follows all standard food handling, sanitation and health department guidelines.
  • Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
  • OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
  • Approves leave and time away from work within company policy.

Company info

  • Member regularly grasps objects such as cookware, knives, plate ware and glassware.
  • Member frequently feels the temperature of objects such as hot stoves and cookware.
  • Member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job.
  • Member occasionally stoops, kneels and crouches.
  • Member frequently talks when communicating with guests, dining and kitchen staff.
  • Member frequently needs to hear voices while interacting with guests and staff.
  • Many aromas and smells are present in the kitchen and dining areas.
  • Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items.
  • Lifting is regularly required when preparing and cooking food.
  • Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
  • Member is required to have close visual acuity to prepare and cook food and move around the kitchen.
  • Member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas.
  • Member is subject to environmental conditions found working indoors.
  • Member is occasionally subject to extreme heat, with temperatures up to 100 degrees while moving around in the kitchen.
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