LOCATION
Catamaran Resort Hotel & Spa
The Catamaran Resort Hotel and Spa is a Polynesian-themed destination located on the shores of Mission Bay and mere steps from San Diego's famous Pacific Beach. The resort features 310 rooms and suites, lush tropical gardens, and award-winning dining at Oceana Coastal Kitchen.
The Catamaran Resort Hotel and Spa 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 - $95,000 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 all employees and friends & family.
Free Employee Parking and/or discounted MTS Pronto Card.
Free Meals & Refreshments during working shifts.
Career advancements opportunities!
Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!
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 and Executive Sous 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.
At least 2–4 years of progressive culinary leadership experience, preferably in high-volume banquet, upscale hotel, or resort environments.
A combination of experience, education, and/or training may be substituted for either requirement
Previous similar position in a hotel, or similar business entity preferred.
Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.
Availability to work on weekends and holidays is required.
Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).
Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.
The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.
**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.
