Banquet Chef Jobs in California

Job Title: Banquet Cook Company: Sacramento Marriott Rancho Cordova Location: Rancho Cordova, CA Description: Responsible for preparing all meals for banquet events. Must have 1 year banquet cook experience. This is a part-time position. Job Requirements -Local applicants will be considered first. -Must be willing to work a variety of day/night and weekend shifts. -Must be able to read, write and speak English. -Requires strong organizational skills. -Must be able to work independently. -Able to be on your feet for long periods of time. -Excellent people skills. -Must meet grooming standards. -Must meet or exceed the team expectations.

Job Title: All cooks, banquet servers, San Jose & Burlingame Company: Location: San Francisco, CA Description: Culinary Staffing of America is currently hiring experienced banquet servers. Also bussers, runner, cooks and bartenders. All applicants should have food service experience. Banquet serves and runners must have experience in tray service either with catering events or as wait staff and be able to carry trays with 8 ? 10 plates on a tray. All applicants must be willing to set up - tear down banquet rooms and perform various other duties including bussing tables, washing dishes, etc. All applicants must be dependable, motivated, and have a professional attitude. Cooks must have strong kitchen skills, preferably have their own knife sets and chef?s jacket. Hiring for areas in: SAN MATEO, BURLINGAME, SAN JOSE, SANTA CLARA Open interviews are being held on TUESDAY, AUGUST 10TH AT THE SAN JOSE ONE STOP LOCATED AT 1290 PARKMOOR AVE IN SAN JOSE. Interviews are at 10AM (to 1pm) Please come prepared for an interview, bring 2 forms of ID.

Job Title: Line/Banquet Cook Company: Location: Sacramento, CA Description: Come and work for Northern California's premier private club. This is a part-time position possibly leading to full-time with benefits. The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Line Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. Essential Functions and Accountabilities Working knowledge of broiler, pantry and saut stations Diplomatic team player able to foster relationships with Members, Employee Partners and Guests Possesses a passion for exceeding Member expectations and a commitment to excellence providing the highest quality Member and guest experience. Job Requirements : Work Experience Prior experience as a Line Cook required Certification/License

Job Title: Banquet Cook I Company: Destination Hotels & Resorts, Inc. Location: Del Mar, CA Description: Position Description: Who We Are:Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's second largest independent hospitality management company with more than 7,500 employees, over 7,000 guest rooms, and more than $1.5 billion in assets under management. We are a subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in prominent real estate assets nationwide.Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business and service plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring a different perspective to the hotel management business.Our Culture:Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!Working with us is a departure from the norm. We embrace an entrepreneurial spirit and nurture an environment where our associates create better ways to do things. What you do, and the decisions you make, will have a direct impact on results. Your role will not be incidental; it will be integral to the success of our business.You're free to do what needs to be done. Destination Hotels & Resorts is a hospitality management company that focuses on one-of-a-kind properties. Each property's distinctive personality drives the guest's experience. The best way to accomplish this is for each property to have a fully empowered on-premises management team, quickly addressing changes in local market conditions and property needs.It all depends on your goals. If you want to be challenged, make a difference, and experience a sense of accomplishment, Destination Hotels & Resorts is right for you.Our guiding principles make us who we are:? Practice the highest ethical standards ? Achieve optimum investment performance ? Focus on continuous improvement of quality assets and services ? Fully empower a diverse group of talented and prepared people ? Nurture positive relationships with investors, customers, and team members ? Consistently work to balance our lives Destination Hotels & Resorts offers competitive benefits including: medical, dental and vision insurance, 401(k) plans with matching contributions, life insurance, paid vacations, and paid holidays.L?Auberge Del Mar, a AAA Four-Diamond resort, is redefining the Southern California beach resort experience. In the heart of the picturesque village of Del Mar brings you just steps from the romantic, enchanting Pacific Ocean. Encompassing a grand new era of style and sophistication, L?Auberge Del Mar is undergoing a momentous renovation and will re-emerge in summer 2008 as Southern California?s premier coastal boutique resort.Our most important priority is to make L?Auberge Del Mar a successful, enjoyable and progressive place to work. Our associates are our greatest assets and we pledge our best efforts to ensure that every associate is respected as an integral part of the L?Auberge team. Our commitment to excellence ensures a level of service that consistently anticipates and exceeds the expectations of our guests. Our associates take a pro-active approach to provide consistently high standards of personal and attentive service to our guests. L?Auberge embraces an entrepreneurial spirit and nurture an environment where our associates create better ways to do things. We offer a competitive compensation and benefit package, 401 (k) retirement plan with matching contributions, career development programs, exceptional training programs , amenity discounts, Destination Hotel and Resorts discounts, complimentary meals and parking, opportunities for promotion from within, holiday dinner parties, associate recognition programs, associate opinion surveys, paid vacations and holidays. If you want to be challenged, make a difference, and experience a sense of accomplishment, we invite you to learn more about our exciting employment opportunities. JOB OVERVIEW:Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Banquet Cooks Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Assist in the production, supervision and training of cafeteria attendants.

Job Title: Banquet Chef Company: Westlake Village Inn Location: Westlake Village, CA Description: The Westlake Village Inn, strategically located on the border of Los Angeles and Ventura counties and a member of the prestigious Summit Hotels and Resorts group is looking for a Banquet Chef to manage our very busy banquet kitchen, This is a rare opportunity for a highly motivated culinary professional to work in an environment of strong mutual trust and integrity where your individual skills and abilities are recognized as major components of our ongoing success, As Banquet Chef, you will be responsible for all aspects of managing the Banquet Kitchen and kitchen staff, guaranteeing the quality preparation of all menu items and ensuring safe food handling and storage guidelines are followed. In addition, you will be responsible for the creation and costing of all banquet menus, all purchasing related to the banquet kitchen as well as food cost and labor costs as they relate to the P&L. We are looking for local candidates only as this position is available immediately and there is no relocation fee available. To view our beautiful, please go to: www.westlakevillageinn.com

Job Title: Banquet Cook - The US GRANT Hotel Company: Location: San Diego, CA Description: Commanding the heart of vibrant and dynamic downtown THE US GRANT, San Diego retains the region's legendary reign of superior luxury and warm hospitality. Built circa 1910, an unprecedented $56 million dollar renovation completed in 2006 has captured the historic ambiance of this landmark property to create a world-class urban sanctuary. The hotel's history and ownership's legacy will weave together with its acclaimed architecture and artistic design to create a timeless masterpiece. A Cook provides a supreme dining experience to our guests by preparing high quality meals. The Cook's main goal is to ensure that our guests will always enjoy exceptional dining experiences. Cleanliness of the food service area and equipment is top priority in this position. The right candidate must possess the ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. In addition, you must demonstrate an ability to use and handle various kitchen machinery including slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. The Cook's responsibility will include maintenance of a safe work environment and proper food and supply storage. The ideal candidate must be innovative, creative, detail-oriented, and a multi-tasker with good oral communication and interpersonal relationship skills. This position can be a great entrance into other food and beverage roles. Full and Part Time positions available. At least 2 years experience in a fine dining or luxury hotel restaurant required. Culinary degree preferred. Must have flexible availability to include AM/PM shifts, weekends and holidays. Please apply online by clicking on the following link or pasting it into your browser: http://www.luxurycollection.jobs/apply/60109886. Resumes submitted without a completed application will not be considered. EEO/M-F/D-V Drug Free Workplace

Job Title: Banquet Cook Company: US Grant - Luxury Collection Location: San Diego, CA Description: A Cook provides a supreme dining experience to our guests by preparing high quality meals. The Cook's main goal is to ensure that our guests will always enjoy exceptional dining experiences. Cleanliness of the food service area and equipment is top priority in this position. The right candidate must possess the ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. In addition, you must demonstrate an ability to use and handle various kitchen machinery including slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. The Cook's responsibility will include maintenance of a safe work environment and proper food and supply storage. The ideal candidate must be innovative, creative, detail-oriented, and a multi-tasker with good oral communication and interpersonal relationship skills. This position can be a great entrance into other food and beverage roles.

Job Title: Four Banquet Cooks Company: Bon Appetit Location: Redlands, CA Description: Cooks 4 exp'd Banquet Cooks w/min 2 yrs exp. PT/FT. High volume. Email resume: Register to View

Job Title: Banquet Chef Company: US $50,000.00-US $60,000.00 / Year Location: Redondo Beach, CA Description: Responsible for all aspects of managing the Banquet Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. ESSENTIAL FUNCTIONS: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Establish the day's priorities and assign production and prep task to staff to execute. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7-days. Review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specified food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Place orders as needed. Ensure quality of products received. Health/Safety and sanitation follow up. Ensures that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensures that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. Be aware of any shortages and make arrangements before the item runs out. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Inspect the cleanliness of the line, floor, and all Kitchen stations. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff signs out. Prepare daily/weekly payroll reports. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. Conduct scheduled performance appraisals. Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Plan and conduct monthly departmental meetings. Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.

Job Title: Line Cook/Banquet Cook/Pool Server need for Private Club & Resort Company: Location: San Diego, CA Description: Breakfast/Lunch Cook Position Description Summary: Responsible for set-up, food preparation, organization, sanitation, and production of food and beverage items, as well as closing and storage for individual work station. Help With buffet, Banquet and ala carte prep and execution. Essential Functions & Accountabilities: 1. Responsible for set-up of daily par/prep and organization of their daily work station. 2. Preparation of and storage of all food items necessary to operation of station in adherence with CCA quality standards. 3. Upkeep of items used by others, ie. dressings, Sauces, soups, etc. 4. Communicate with Chef and Sous Chef when special products are needed or having problems with food quality or presentation. 5. Consistent presentation of daily entrees etc. as designated by Chef which are produced within CCA's quality standards guidelines. 6. Proper cooking techniques for station items as designated by Chef. Other Accountabilities : 1. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Work Experience: 3 years kitchen experience. Education : High school diploma preferred Certification/License: Health card preferred Position Title: Banquet Cook / Line Cook Position Description Summary Responsible for set-up, food preparation, organization, execution, sanitation, and production of food items for ala carte and private party events. Responsible for completing all daily and weekly cleaning assignments as required by the Executive Chef. Must be a team player. Essential Functions & Accountabilities : 1. Responsible for thorough understanding of daily worklist and able to coordinate worklist to banquet function sheets. Set-up and organization of private parties, banquet events,and ala-cart. 2. Preparation of and storage of all food items necessary to operation of station in adherence with quality standards. 3. Upkeep of items used by others, ie. dressings, salsas, soups, etc. 4. Communication with Chef and Sous Chef and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. 5. Consistent presentation of all food products as designated by Chef. 6. Proper cooking techniques for station items as designated by Chef. 7. Creative garnishing of all plates at every meal. 8. Positive attitude required at all times. 9. Proficient in sauce making, cooking techniques for all types of meats, seafoods and vegetables. 10. Knowledge and practice of safe food handling and personal hygiene at all times. 11. Maintain professional and proper dress code and appearance standards. 12. Maintain regular sanitation and cleaning schedule as outlined by the Executive Chef and or Sous Chef. 13. May be required to perform additional duties as deemed necessary by the Exec. Chef or Sous Chef which may not be outlined in this description. Other Accountabilities : 1. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Work Experience: 3 years kitchen experience. Education : High school diploma and culinary training or degree preferred. Certification/License : Serve Safe, Certified Professional Food Manager Budget Control/Responsibility : Waste Control Sheet adherence. Position Title: Pool Server Position Description Summary: The Pool Side Server will be responsible for taking pool side dining orders and delivery of all orders. Essential Functions & Accountabilities : 1. Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or directed. 2. Adhere to all of the various written mandatory standards of operation, policies, and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. 3. Perform in a manner that demonstrates the philosophies of STAR service. 4. Operate Aloha(opening/closing checks, reports). 5. Assist staff with preparation of pool kitchen, bar and poolside tables, chairs, and lounge chairs. 6. Assist staff with cleaning of work area and equipment. 7. Stock condiments, etc. 8. Coordinate with kitchen and other departments for product and special requests. 9. Attend all training. 10. Ability to maintain confidentiality on all billing of guests. 11. Cleaning and maintaining service work areas to ensure quality and safety. 12. Provide service to guest by delivering food and beverage orders to poolside guests 13. Present menu, answer questions and make suggestions regarding food and service. 14. Relay order to kitchen and serve courses from kitchen and service bars. 15. Observe guest to fulfill any additional request and to perceive when meal has been completed. 16. Total bill and accept payment. Other Accountabilities : 1. Maintain cleanliness of pool area. 2. Assist guest with food selection and information about food items. 3. Cleaning and maintaining pool areas to insure quality and safety. 4. Proper restocking and maintaining of pool Grill to ensure proper billing. Work Experience : One year of Food & Beverage experience or customer type experience preferred. Education : High School Diploma of General Education Degree (GED). Certification/License: TABC Certified, STAR Skills Certified