Supervisor Responsibilities
· Directly manages approximately 9 hourly cooks.
· Responsible for supervision of employee performance and developmental coaching.
· This position carries out supervisory responsibilities in accordance with the organization’s policies, procedures
and applicable laws.
· Sets specific goals and objectives for all the employees supervised and ensure all are met.
· Establishes and communicates performance criteria to all employees.
· Establishes and reinforces specific performance goals with subordinate employees and provides timely feedback.
· Formally review and evaluate performance goals and objectives on a regular basis of all employees under
supervision.
· When appropriate and needed, disciplining and creating performance improvement plans for employees, and
when necessary terminating employees under your supervision for performance related issues.
· Maintain proper staffing levels for all operating departments.
· Schedules staff to business levels and within budget parameters.
· Ensures to stay at or below food cost budgeted measures.
· Reviews with managers indirect staff schedules on a weekly basis to ensure business needs and budgeted levels
are being met.
· Communicate with team members both verbally and in writing to answer questions and provide clear direction
in advising and instructing in details of work, policies and procedures and internal controls.
Banquet Chef Responsibilities
· Order food products according to banquet function needs.
· Create recipe cards and support development of catering menus to meet standards.
· Monitor the quality and quantity of food that is prepared and the portions that are served.
· Bond with your guest during the food tasting to understand customer likes and dislikes.
· Ensure food is prepared with same ingredients the day of event as the day of tasting.
· Determine how food should be presented using the BEO and create decorative food displays.
· Prepare special meals or substitute items for special request like vegetarian, vegan and food allergies.
· Support other kitchens when needed with commissary production
· Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.
· Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens,
grills, stoves, hoods, fryers, preparation slicers, steam kettles, tables, and floors.
· Directs immediate staff in banquet kitchen and promotes excellent communication and teamwork with all other
Chefs, culinary staff and other hotel departments
Physical Requirements
· Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1)
hour or more.
· Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
· Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a
timely basis.
· May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
· Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and
hearing ability and visual acuity.
· Talking and hearing occur continuously in the process of communicating with guests, supervisors and
subordinates.
· Vision occurs continuously with the most common visual functions being those of near and color vision and
depth perception.
· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
· Requires manual dexterity to use and operate all necessary equipment.
Requirements
· 2-3 years of proven experience as a Banquet Chef.
· Hotel industry work experience; demonstrating progressive career growth and a pattern of exceptional
performance.
· Must be able to work days, nights, weekends and holidays.
· Must possess a high level of creativity and high-quality standards.
· Complete knowledge and understanding of the hospitality industry, purchasing policies and procedures.
· Proficiency working with various computer programs including but not limited to Micros and Microsoft Office
Suite.
· Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
· Should have prior experience with 4 Diamond rated hotel.
· Must have a valid driver’s license
Avenue of the Arts Costa Mesa, a Tribute Portfolio Hotel
238 Room Hotel
AVENUE OF THE ARTS COSTA MESA, A TRIBUTE PORTFOLIO HOTEL
Avenue of the Arts Costa Mesa, a Tribute Portfolio Hotel offers a boutique hotel experience in the heart of Southern California. As Costa Mesa's only AAA Four Diamond hotel, this 238-room luxury hotel provides music-inspired suites and guestrooms, a cozy lakeside location, and eclectic dining at Silver Trumpet Restaurant and Bar. Less than 3 miles from John Wayne Airport, the hotel is just steps from Segerstrom Center for the Arts, Orange County Museum of Art, and South Coast Plaza, an international shopping destination.
Avenue of the Arts Costa Mesa Hotel is not your average, cookie-cutter hotel in Southern California. From the moment you arrive with a grandiose double-door entrance, you step into another world – an eclectic, creative world inspired by the luxe, glamour, and style of Orange County. Beyond captivating design, enjoy social scenes and first-class hospitality dedicated to helping you make the most of every moment.
Awards
Ranked #1 Hotel in Costa Mesa by Tripadvisor, 2024
Awarded Four-Star Hotel by U.S. News & World Report, 2024
Awarded AAA Four-Diamond Hotel & AAA Three-Diamond Restaurant, 2024
Awarded Philanthropic Business Leader by The Guilds of Segerstrom Center for the Arts, 2024
