Banquet Chef *The Garland*

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    "raw": "North Hollywood, CA 91602; 4222 Vineland Avenue, North Hollywood, CA, 91602, USA",
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    "city": "North Hollywood",
    "jobId": 107178,
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    "jobShift": "Any",
    "jobTitle": "Banquet Chef *The Garland*",
    "location": "North Hollywood, CA 91602",
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    "clientCode": "13Y79",
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    "description": "<h1 align=\"center\" style=\"text-align:center; margin-top:16px; margin-bottom:4px\"><span style=\"font-size:16pt\"><span style=\"font-family:Arial,sans-serif\"><span style=\"font-size:14.0pt\"><span style=\"font-family:&quot;Arial Black&quot;,sans-serif\"><span style=\"font-weight:normal\">The Garland Job Description</span></span></span></span></span></h1>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Position: &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;Banquet Chef</span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Department: &nbsp;&nbsp;Culinary</span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Division:&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;Food and Beverage </span></span></span></p>\r\n\r\n<p style=\"margin-left:144px; text-indent:-1.5in\"><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Position Purpose:</span></u></b></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Execute banquet menus and assist with production and planning for all events. Assist with all events/ banquet menu development and costing.&nbsp; Oversee and provide training with all staff members.&nbsp; Maintain standards of food and labor costs, and continue to enforce the current set standards.&nbsp; Maintain direct communication with sales and operations teams in order to continually exceed client standards.&nbsp; Direct management of all culinary and stewarding staff.</span></span></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Essential Functions</span></u></b></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Perform all functions of the Executive Chef/Chef de Cuisine in his/her absence</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Assist in the interviewing, hiring, training, supervising, scheduling, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Assist in the continual evolution menu items for banquets based on current trends and product availability.&nbsp; Interact directly with clients for necessary special event planning, budgeting, and desired event execution.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Develop, grow and maintain vendor relationships.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Oversee and confirm quality of all food leaving the kitchen, react as necessary</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Ensure the maintenance sanitation and cleanliness standards of the kitchen</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are met</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Purchasing according to need based on volume</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Employee discipline/action as the need arises</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Report any necessary equipment maintenance to engineering for repair</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Performs other functions as necessary i.e. VIP planning, Preconference Meetings, BEO meetings, Staff Meetings, etc.</span></span></span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Job Requirements</span></u></b></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Must demonstrate a skill set superior to that of all culinary employees</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Able to react positively to fast pace work environment and high pressure situations.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Able to create and lead in a team orientated environment.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Able to read client orders, special requests, etc. from Micros printer in English.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Willing to accept verbal direction from the dining room, or exterior departments</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Have thorough knowledge of equipment and food products utilized on a daily basis.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Be able to work long hours in a high stress work environment</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Comfortable degree of dexterity for knife handling, prep work, etc.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Be able to manage multiple tasks simultaneously</span></span></span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Specific Skills</span></u></b></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Demonstrate leadership abilities and show extended commitment to culinary.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Supervise a large set of employees</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Interact professionally and personably with clients should the need arise.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Demonstrate ability to manage time and multiple tasks</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Ability to learn quickly and train staff members.&nbsp; </span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Adjust to difficult situations while maintaining leadership of crew. </span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Recognize product overages and assist in the planning of specials or staff menu to avoid waste.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Have thorough knowledge of stock and sauce production, soups, etc.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.</span></span></span></span></li>\r\n\t<li><span style=\"font-size:12pt\"><span style=\"tab-stops:list .5in\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.</span></span></span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"tab-stops:189.6pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Reporting Relationship</span></u></b></span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">This position reports to the Executive Chef. </span></span></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><b><u><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Exemption Status </span></u></b></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Exempt</span></span></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p class=\"MsoBodyText3\" style=\"margin-bottom:8px\"><span style=\"font-size:8pt\"><span style=\"font-family:&quot;Times New Roman&quot;,serif\"><span style=\"font-family:&quot;Tahoma&quot;,sans-serif\">Note:&nbsp; This document describes the general nature and level of work required of people in the job.&nbsp; It is not intended to be an all-encompassing list of responsibilities, duties, and skills</span>.</span></span></p>\r\n\r\n<div style=\"page-break-after:always\"><span style=\"display: none;\">&nbsp;</span></div>\r\n",
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    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Banquet Chef *The Garland*\",\"identifier\":\"J13Y79107178\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/810DE6A477D1D127196F19144FE4AB12/jobs/107178\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=810DE6A477D1D127196F19144FE4AB12\",\"baseSalary\":{\"@type\":\"MonetaryAmount\",\"currency\":\"USD\",\"value\":{\"@type\":\"QuantitativeValue\",\"minValue\":72000,\"maxValue\":80000,\"unitText\":\"\"}},\"datePosted\":\"2026-05-07\",\"description\":\"Job DetailsJob Location: North Hollywood, CA 91602Position Type: Full TimeSalary Range: $72,000.00 - $80,000.00 Salary/yearJob Shift: AnyThe Garland Job Description\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nPosition: &nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;Banquet Chef\\r\\n\\r\\nDepartment: &nbsp;&nbsp;Culinary\\r\\n\\r\\nDivision:&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;Food and Beverage \\r\\n\\r\\n&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \\r\\n\\r\\nPosition Purpose:\\r\\n\\r\\nExecute banquet menus and assist with production and planning for all events. Assist with all events/ banquet menu development and costing.&nbsp; Oversee and provide training with all staff members.&nbsp; Maintain standards of food and labor costs, and continue to enforce the current set standards.&nbsp; Maintain direct communication with sales and operations teams in order to continually exceed client standards.&nbsp; Direct management of all culinary and stewarding staff.\\r\\n\\r\\n&nbsp;\\r\\n\\r\\nEssential Functions\\r\\n\\r\\n\\r\\n\\tPerform all functions of the Executive Chef/Chef de Cuisine in his/her absence\\r\\n\\tAssist in the interviewing, hiring, training, supervising, scheduling, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.\\r\\n\\tAssist in the continual evolution menu items for banquets based on current trends and product availability.&nbsp; Interact directly with clients for necessary special event planning, budgeting, and desired event execution.\\r\\n\\tProvide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules\\r\\n\\tDevelop, grow and maintain vendor relationships.\\r\\n\\tOversee and confirm quality of all food leaving the kitchen, react as necessary\\r\\n\\tEnsure the maintenance sanitation and cleanliness standards of the kitchen\\r\\n\\tProvide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are met\\r\\n\\tPurchasing according to need based on volume\\r\\n\\tEmployee discipline/action as the need arises\\r\\n\\tEnsure compliance with all local, state, and federal regulations regarding food sanitation and safety.\\r\\n\\tReport any necessary equipment maintenance to engineering for repair\\r\\n\\tPerforms other functions as necessary i.e. VIP planning, Preconference Meetings, BEO meetings, Staff Meetings, etc.\\r\\n\\r\\n\\r\\nJob Requirements\\r\\n\\r\\n\\r\\n\\tMust demonstrate a skill set superior to that of all culinary employees\\r\\n\\tAble to react positively to fast pace work environment and high pressure situations.\\r\\n\\tAble to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).\\r\\n\\tAble to create and lead in a team orientated environment.\\r\\n\\tAble to read client orders, special requests, etc. from Micros printer in English.\\r\\n\\tWilling to accept verbal direction from the dining room, or exterior departments\\r\\n\\tAble to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.\\r\\n\\tHave thorough knowledge of equipment and food products utilized on a daily basis.\\r\\n\\tBe able to work long hours in a high stress work environment\\r\\n\\tComfortable degree of dexterity for knife handling, prep work, etc.\\r\\n\\tBe able to manage multiple tasks simultaneously\\r\\n\\r\\n\\r\\nSpecific Skills\\r\\n\\r\\n\\r\\n\\tDemonstrate leadership abilities and show extended commitment to culinary.\\r\\n\\tSupervise a large set of employees\\r\\n\\tInteract professionally and personably with clients should the need arise.\\r\\n\\tDemonstrate ability to manage time and multiple tasks\\r\\n\\tAbility to learn quickly and train staff members.&nbsp; 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&nbsp;&nbsp;Banquet Chef\\r\\n\\r\\nDepartment: &nbsp;&nbsp;Culinary\\r\\n\\r\\nDivision:&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;Food and Beverage \\r\\n\\r\\n&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \\r\\n\\r\\nPosition Purpose:\\r\\n\\r\\nExecute banquet menus and assist with production and planning for all events. 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