Banquet Cook Salary at Coast Catering BETA

Job Summary: Informacin disponible en espaol a continuacin. A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. RESUMEN DEL PUESTO DE TRABAJO El cocinero es responsable de preparar todos los alimentos a base de las recetas estandarizadas para el Caf Room Service (Servicio al cuarto) la Cafetera de Empleados y Banquetes mientras mantiene los niveles ms altos para producir un producto atractivo y apetitoso. l / ella tambin es responsable de asegurar la limpieza el saneamiento y la seguridad de la cocina y las reas de trabajo mientras minimiza los desperdicios y maximiza el costo / la proporcin de produccin. Responsibilities:

A line-Cook is responsible for preparing / cooking all food items, based on standardized recipes, for the Corporate HQ outlet, Banquets/Catering in meeting rooms, and Executive Lounge, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. QUALIFICATIONS: High School diploma or equivalent and/or experience in a hotel or a related field preferred. Food Handlers Certification (must comply with State requirements) Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must maintain composure and objectivity under pressure. JOB RESPONSIBILITIES: Approach all encounters with guests and associates in a friendly, service-oriented manner. Maintai

Job Summary: Informacin disponible en espaol a continuacin. A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. RESUMEN DEL PUESTO DE TRABAJO El cocinero es responsable de preparar todos los alimentos a base de las recetas estandarizadas para el Caf Room Service (Servicio al cuarto) la Cafetera de Empleados y Banquetes mientras mantiene los niveles ms altos para producir un producto atractivo y apetitoso. l / ella tambin es responsable de asegurar la limpieza el saneamiento y la seguridad de la cocina y las reas de trabajo mientras minimiza los desperdicios y maximiza el costo / la proporcin de produccin. Responsibilities:

Job Summary A line-Cook is responsible for preparing / cooking all food items based on standardized recipes for the Corporate HQ outlet Banquets/Catering in meeting rooms and Executive Lounge while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities QUALIFICATIONS: + High School diploma or equivalent and/or experience in a hotel or a related field preferred. + Food Handlers Certification (must comply with State requirements) + Must be able to convey information and ideas clearly. + Must be able to evaluate and select among alternative courses of action quickly and accurately. + Must work well in stressful high pressure situations. + Must maintain composure and objectivity under pressure. JOB RESPONSIBILITIES: + Approach all encounters with guests and associates in a friendl

Job Type Full-time Description SUMMARY This position is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Know assigned menus and be able to assist other employees. Successful candidates have a culinary degree and a minimum of 2 years culinary work experience in a fine dining environment. Candidates that do not have a culinary degree must have a minimum of 3 to 4 years fine dining experience cooking international and regional cuisine. All candidates must possess a San Diego Food Handler's card and must have the ability to communicate proficiently in English. ESSENTIAL FUNCTIONS Report to work as scheduled Be in uniform when clocking in at scheduled start time Maintain clean and sanitary work area Place sanitizer bucket on work station, to be used between jobs to sanitize Check and report any equipment malfunctioning or failures Prepare daily production list Work quickly and complete assignments Responsible for set-up

Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape. Job Specific Assists in the development of all banquet department schedules, forecasts and budgets Administers all departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations Reviews daily payroll report/records, ensures labor costs conform to established guidelines Maintains banquet server gratuity information, prepares transmittal for submission to payroll department Assists in th

Job Summary Informacin disponible en espaol a continuacin. A Cook is responsible for preparing all food items based on standardized recipes for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. RESUMEN DEL PUESTO DE TRABAJO El cocinero es responsable de preparar todos los alimentos a base de las recetas estandarizadas para el Caf Room Service (Servicio al cuarto) la Cafetera de Empleados y Banquetes mientras mantiene los niveles ms altos para producir un producto atractivo y apetitoso. l / ella tambin es responsable de asegurar la limpieza el saneamiento y la seguridad de la cocina y las reas de trabajo mientras minimiza los desperdicios y maximiza el costo / la proporcin de produccin. Responsibilities QU

Location: Carlsbad, CA Salary: $80,000 - 90,000 Benefits: M/D/V/L 401K High-end large resort seeks an experienced hotel Pastry Chef to lead their team. Responsibilities: Lead overall Pastry operations for Restaurants, Catering, and Banquets Train & develop a team of Pastry Cooks Scheduling, inventory management, and ordering Qualifications: 2+ years experience in a leadership role in a Hotel environment Experience in a Union environment a plus