Banquet Cook II (FT) (AM/PM) ("Cocinero/a de Banquetes")

LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Banquet Cook II (‘’Concinero/a de Banquetes”) prepares all menu items in respective station with the utmost of care and respect for ingredients, technique and fellow associates. Receives direction from Chef to ensure that Quality is never compromised, and service never delayed enabling the best guest experience possible.

PAY & PERKS

• Compensation: Earn up to $27.60 ($24.00**/hr. + an avg. of $3.60/hr. via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.
• $1000 Sign-on Bonus
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Prepares mise en place for banquet functions from production lists which are posted by the chef.
• Maintains organization of all prepared items according to individual BEO's.
• Participates in the preparation and plate-up of banquet events ensuring proper cooking techniques, flavors and presentations.
• Assists associates in other areas of the organization fostering teamwork and camaraderie.
• Works in accordance with established safety standards and practices.
• Maintains the highest level of cleanliness in accordance with the Health Department and hotel standards.
• Undertakes other responsibilities as directed by the chef.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 2 years of relevant experience and/or training.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Hand