Banquet Chef (FT) ("Chef de Banquetes")

LOCATION

Bahia Resort Hotel
Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City.

The Bahia Resort Hotel 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 Chef ("Chef de Banquetes") manages and operates banquet culinary operations while leading and directing its staff. This individual is responsible for the preparation and service of banquet menus ensuring that the highest level of quality is consistently achieved.

PAY & PERKS

• Compensation: $85,000 - $90,000 DOE**
• 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

• Contributes to the overall organization and direction of all culinary operations.
• Coordinates all administration, production and service of banquet functions from a culinary perspective.
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Attends all banquet meetings.
• Produces all production lists for each event.
• Works closely with the Executive Chef in developing, costing and implementing all banquet menus, as well as all other menus within the hotel.
• Trains staff to ensure the highest level of quality on a consistent basis.
• Ensures the kitchens are maintained at the highest level of sanitation as prescribed by the Health Department and the hotel standards.
• Instructs all department personnel in established safety and emergency procedures.
• Manages all culinary operations in the absence of the Executive Chef and Executive Sous Chef.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• At least 2 - 4 years of relevant experience and/or training.
• Previous similar position in a hotel, or similar business entity preferred.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor