Banquet Chef, Culinary

Trilogy® at The Vineyards: Club Los Meganos Set within the spectacular Trilogy community, Club Los Meganos combines striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full-service Sawa Spa, dining at Abby’s Gourmet Studio, Fitness and Sports Courts and weddings in our surrounding vineyard. Where: The East Bay area of Brentwood, California Pay: $75,000-$80,000 annual Benefits: New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment. Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year. Full-Time team members are eligible for 7 paid holidays annually. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Banquet Chef is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef.

KEY RESPONSIBILITIES:

Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals. Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to the BSRG standards to meet and exceed guest expectations. Understand budget guidelines and profit and loss (P&L); control food cost while keeping in line with the BSRG standard of high quality and perceived value. Collaborate with the Banquet Manager to confirm the number of guests attending and assure the budget and quantity of food is appropriate. Provide accurate and up-to-date recipes and cost sheets for all banquet menu items. Work together to determine the preparation and serving times throughout the event. Oversee the kitchen equipment, food preparation, and cooking techniques to assure the kitchen staff is aware of the preparation and cooking process for the items on the banquet menu. Respond to Banquet Manager and customer concerns. Develop positive customer relations through proactive interactions with team members, guests, and suppliers. Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues. Define and develop achievable, common goals for kitchen team members that positively enforce standards for safety, peak performance, and personal and professional growth. Support staff hiring process; train, schedule, and mentor staff; conduct performance reviews. Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members.Recognize and celebrate team member’s success and maintain a sense of humor. Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests. Represent BSRG in a professional manner with dress and speech. Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested. Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES:

Must be highly customer oriented and responsive with high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

High School diploma or equivalent preferred. Two years’ experience as a Banquet Chef, Chef de Cuisine, or Kitchen Supervisor, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience. One to three years’ supervisory experience required. American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred. Current Food Handlers Card. Computer literate with working knowledge of Microsoft Office, including Excel. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to understand the standardized recipe format. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or team members. Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects. Must possess basic computational ability as well as budgetary analysis. Must have planning, problem-solving, decision-making, delegation, communication, time management, and employee development skills. Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness. Must demonstrate initiative and make independent decisions, based on sound judgment. Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected. This position requires a flexible schedule to include evenings and weekends.

WORK ENVIRONMENT:

This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations,plants and the natural landscape.

PHYSICAL DEMANDS:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to hear, see, speak clearly and understand the speech of another person (sometimes in a noisy environment), taste and smell, stand and walk for the duration of a work shift, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment. BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER #J-18808-Ljbffr Shea Properties