Overview


Job details
Job Type
Full-time

Benefits
Pulled from the full job description

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Dental insurance
Employee discount
Food provided
Health insurance
Life insurance
Paid time off


Full Job Description

Why work for The Sheraton San Diego Hotel?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay and our associates love to work!

The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a very complete benefit package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistant program, food provided.

Education/Experience

  • Minimum 3 years experience in culinary management preferably in a hotel.
  • Culinary degree preferred or equivalent combination of education and experience.

Work Hours

  • Will be required to work flexible scheduled shifts based on business needs.
  • Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

Responsible for the culinary operation and support of banquets and the outlets. Responsible for the overall operation of food production include, but not limited to, maintaining food quality and presentation standards, training of chefs, and cooks, control of food safety and employee duties.

  • Responsible for quality and quantity control of food production and appropriate staffing of banquet and outlet kitchen.
  • Supervise banquet and outlet kitchen staff.
  • Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
  • Ensure compliance with SOP’s in all outlets.
  • Fulfill all supervisory duties of the hotel’s kitchens.
  • Ensure that all kitchen personnel fulfill their job functions appropriately.
  • Schedule and lead daily pre-shift/ monthly dept meetings
  • Perform spot checks for menu accuracy and taste.
  • Minimize spoilage waste and over production.
  • Regularly review house counts forecasts and VIP lists.
  • Expedite peak meal periods by maintaining a ‘hands on’ approach.
  • Works within monthly set food cost budget adjust food requisitions and controls waste
  • Monitors food outlets and food displays for creativity quality cleanliness and food safety.
  • Assures timely set up schedules well trained cooks in all areas in proper uniform.
  • Oversee all outlets and banquet food display merchandising including prop use and buffet decoration.
  • Maintain required pars of all stock.
  • Monitor departmental, payroll and supply expenses in accordance with budgetary goals.
  • Consistently monitor the performance of associates on an on-going basis and provide feedback.
  • Reward, discipline and document associate performance and provide timely counseling.
  • Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
  • Maintain efficiency in the operation of the staff in a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
  • Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws.
  • Facilitate departmental daily pre-shift training modules; continually monitor, evaluate, and revise training content to reflect changes in the process; address the needs identified by associates.
  • Must be Food Safety certified as required.
  • Celebrates successes and publicly recognizes the contributions of team members.
  • Fosters open channels of communication between all employees.
  • Encourages and builds mutual trust, respect, and cooperation among associates.
  • Follow 4 Keys service standards, standard operation procedures, and safety standards.
  • Follow safety and security procedures.
  • Work cohesively with co-workers and all departments as part of a team.
  • Adhere to attendance and reliability standards.
  • Follow all additional duties as assigned by management.

Hiring Insights

Job activity

Posted 30+ days ago

Tagged as: banquet

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