Banquet Cook II (FT) (AM/PM) ("Concinero/a 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 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: $27.85**

- 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