Executive Banquet Chef

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    "raw": "Grand Pacific Hotel Services LP - Carlsbad, CA 92008; 5480 Grand Pacific Drive, Carlsbad, CA, 92008, USA",
    "city": "Carlsbad",
    "region": "CA",
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    "jobId": 508911,
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    "jobTitle": "Executive Banquet Chef",
    "location": "Grand Pacific Hotel Services LP - Carlsbad, CA 92008",
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    "description": "<div><strong>POSITION PURPOSE</strong></div>\n\n<div>Accountable for the overall success of the daily culinary operations at the Westin Resort and Spa. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</div>\n\n<div>&nbsp;</div>\n\n<div>&nbsp;</div>\n\n<div><strong>ESSENTIAL FUNCTIONS</strong></div>\n\n<p><span style=\"background-color:#f9f9f9\"><strong>Leading Culinary Team</strong></span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees&#39; absence.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Encourages and builds mutual trust, respect, and cooperation among team members.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Serves as a role model to demonstrate appropriate behaviors.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Ensures and maintains the productivity level of employees.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Ensures employees understand expectations and parameters.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Celebrates successes by publicly recognizing the contributions of team members.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Leads shifts while personally preparing food items and executing requests based on required specifications.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Supervises and coordinates activities of cooks and workers engaged in food preparation.</span></li>\n</ul>\n\n<p><span style=\"background-color:#f9f9f9\"><strong>Ensuring Culinary Standards and Responsibilities are Met</strong></span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Recognizes superior quality products, presentations and flavor.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Ensures compliance with food handling and sanitation standards.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Follows proper handling and right temperature of all food products.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Ensures employees maintain required food handling and sanitation certifications.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Maintains purchasing, receiving and food storage standards.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Checks the quality of raw and cooked food products to ensure that standards are met.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Assists in determining how food should be presented and creates decorative food displays.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Administer, Monitor and Follow all of the Safety and Sanitation Guidelines set forth by the CDC and GPR including but not limited to all of the COVID-19 State and County ordinances</span></li>\n</ul>\n\n<p><span style=\"background-color:#f9f9f9\"><strong>Ensuring Exceptional Customer Service</strong></span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Provides services that are above and beyond for customer satisfaction and retention.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Observes service behaviors of employees and provides feedback to individuals.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Strives to improve service performance.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Empowers employees to provide excellent customer service.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Sets a positive example for guest relations.</span></li>\n</ul>\n\n<p><span style=\"background-color:#f9f9f9\"><strong>Maintaining Culinary Goals</strong></span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Develops specific goals and plans to prioritize, organize, and accomplish your work.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Trains employees in safety procedures.</span></li>\n</ul>\n\n<p><span style=\"background-color:#f9f9f9\"><strong>Managing and Conducting Human Resource Activities</strong></span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Manages payroll administration, including tracking of employee time and attendance.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Brings issues to the attention of the department manager and Human Resources as necessary.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Effectively creates weekly schedule to meet business demands.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Participates in employee disciplinary action procedures.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Manages employee performance appraisal process, providing feedback as needed.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Participates in the development and implementation of corrective action plans.</span></li>\n</ul>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\"><strong>Other:</strong></span></p>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\">Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.</span></p>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\">Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.</span></p>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\">Upon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.</span></p>\n\n<p style=\"text-align:justify\">&nbsp;</p>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\"><strong>SUPPORTIVE FUNCTIONS</strong></span></p>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\">In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:</span></p>\n\n<ul>\n\t<li><span style=\"background-color:#f9f9f9\">Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Analyzes information and evaluates results to choose the best solution and solve problems.</span></li>\n\t<li><span style=\"background-color:#f9f9f9\">Attends and participates in all pertinent meetings.</span></li>\n</ul>\n\n<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\"><strong>SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES</strong></span></p>\n\n<ul>\n\t<li>\n\t<p style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\">The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:</span></p>\n\t</li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to speak, read, write and understand the primary language(s) used in the workplace.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to read and write to facilitate the communication process. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Requires good communication skills, both verbal and written. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Most tasks are performed in a team environment with the associate acting as a team leader. There is minimal direct supervision.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must possess basic computer skills and computational ability. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Extensive knowledge of menu development, insight into marketing, cost and wage control.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to lead and perform in a fast paced work environment and high pressure situations.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to work long hours in a high stress work environment. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Thorough knowledge of food products, standard recipes and proper preparation.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to supervise large staff and accomplish goals on a timely basis.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&amp;B Outlets Management team, Stewarding).</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to create and lead in a team orientated environment. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.</span></li>\n</ul>\n\n<h4 style=\"text-align:justify\"><span style=\"font-family:Arial,sans-serif\"><strong><u>Physical Demands </u></strong></span></h4>\n\n<ul>\n\t<li><span style=\"font-family:Arial,sans-serif\">Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10&deg;F) and kitchens (+110&deg;F), possibly for one hour or more.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. </span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to lift up to 30 lbs. on a regular and continuing basis.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.</span></li>\n\t<li><span style=\"font-family:Arial,sans-serif\">Requires manual and finger dexterity to use and operate all necessary equipment as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.</span></li>\n</ul>\n",
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    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Executive Banquet Chef\",\"identifier\":\"J0CK25508911\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/368B40669BD5951FB6E5CA6919B74AA9/jobs/508911\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=368B40669BD5951FB6E5CA6919B74AA9\",\"baseSalary\":{\"@type\":\"MonetaryAmount\",\"currency\":\"USD\",\"value\":{\"@type\":\"QuantitativeValue\",\"minValue\":85,\"maxValue\":95,\"unitText\":\"\"}},\"datePosted\":\"2026-04-14\",\"description\":\"Job DetailsJob Location: Grand Pacific Hotel Services LP - Carlsbad, CA 92008Position Type: Full TimeSalary Range: $85.00 - $95.00 Salary/yearJob Shift: VariedPOSITION PURPOSE\\n\\nAccountable for the overall success of the daily culinary operations at the Westin Resort and Spa. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.\\n\\n&nbsp;\\n\\n&nbsp;\\n\\nESSENTIAL FUNCTIONS\\n\\nLeading Culinary Team\\n\\n\\n\\tUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.\\n\\tSupervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees&#39; absence.\\n\\tEncourages and builds mutual trust, respect, and cooperation among team members.\\n\\tServes as a role model to demonstrate appropriate behaviors.\\n\\tEnsures and maintains the productivity level of employees.\\n\\tSolicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.\\n\\tEnsures employees understand expectations and parameters.\\n\\tEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.\\n\\tCelebrates successes by publicly recognizing the contributions of team members.\\n\\tLeads shifts while personally preparing food items and executing requests based on required specifications.\\n\\tSupervises and coordinates activities of cooks and workers engaged in food preparation.\\n\\n\\nEnsuring Culinary Standards and Responsibilities are Met\\n\\n\\n\\tDevelops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.\\n\\tSupervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.\\n\\tRecognizes superior quality products, presentations and flavor.\\n\\tEnsures compliance with food handling and sanitation standards.\\n\\tFollows proper handling and right temperature of all food products.\\n\\tEnsures employees maintain required food handling and sanitation certifications.\\n\\tMaintains purchasing, receiving and food storage standards.\\n\\tPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.\\n\\tChecks the quality of raw and cooked food products to ensure that standards are met.\\n\\tAssists in determining how food should be presented and creates decorative food displays.\\n\\tAdminister, Monitor and Follow all of the Safety and Sanitation Guidelines set forth by the CDC and GPR including but not limited to all of the COVID-19 State and County ordinances\\n\\n\\nEnsuring Exceptional Customer Service\\n\\n\\n\\tProvides services that are above and beyond for customer satisfaction and retention.\\n\\tManages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.\\n\\tImproves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.\\n\\tObserves service behaviors of employees and provides feedback to individuals.\\n\\tStrives to improve service performance.\\n\\tEmphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.\\n\\tEmpowers employees to provide excellent customer service.\\n\\tSets a positive example for guest relations.\\n\\n\\nMaintaining Culinary Goals\\n\\n\\n\\tAchieves and exceeds goals including performance goals, budget goals, team goals, etc.\\n\\tDevelops specific goals and plans to prioritize, organize, and accomplish your work.\\n\\tUnderstands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.\\n\\tTrains employees in safety procedures.\\n\\n\\nManaging and Conducting Human Resource Activities\\n\\n\\n\\tIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.\\n\\tIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.\\n\\tManages payroll administration, including tracking of employee time and attendance.\\n\\tBrings issues to the attention of the department manager and Human Resources as necessary.\\n\\tEffectively creates weekly schedule to meet business demands.\\n\\tReviews staffing levels to ensure that guest service, operational needs and financial objectives are met.\\n\\tParticipates in employee disciplinary action procedures.\\n\\tManages employee performance appraisal process, providing feedback as needed.\\n\\tParticipates in the development and implementation of corrective action plans.\\n\\n\\nOther:\\n\\nRegular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.\\n\\nDue to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.\\n\\nUpon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.\\n\\n&nbsp;\\n\\nSUPPORTIVE FUNCTIONS\\n\\nIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:\\n\\n\\n\\tProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.\\n\\tAnalyzes information and evaluates results to choose the best solution and solve problems.\\n\\tAttends and participates in all pertinent meetings.\\n\\n\\nSPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES\\n\\n\\n\\t\\n\\tThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:\\n\\t\\n\\tMust be able to speak, read, write and understand the primary language(s) used in the workplace.\\n\\tMust be able to read and write to facilitate the communication process. \\n\\tRequires good communication skills, both verbal and written. \\n\\tMost tasks are performed in a team environment with the associate acting as a team leader. There is minimal direct supervision.\\n\\tMust possess basic computer skills and computational ability. \\n\\tKnowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.\\n\\tExtensive knowledge of menu development, insight into marketing, cost and wage control.\\n\\tAbility to lead and perform in a fast paced work environment and high pressure situations.\\n\\tAbility to work long hours in a high stress work environment. \\n\\tThorough knowledge of food products, standard recipes and proper preparation.\\n\\tAbility to analyze, forecast data, and make judgments to ensure proper payroll and production control.\\n\\tAbility to supervise large staff and accomplish goals on a timely basis.\\n\\tAbility to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&amp;B Outlets Management team, Stewarding).\\n\\tAbility to create and lead in a team orientated environment. \\n\\tAbility to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.\\n\\tAbility to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.\\n\\tThorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.\\n\\n\\nPhysical Demands \\n\\n\\n\\tMost work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10&deg;F) and kitchens (+110&deg;F), possibly for one hour or more.\\n\\tMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. \\n\\tAbility to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.\\n\\tAbility to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.\\n\\tAbility to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.\\n\\tThe worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.\\n\\tMust be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.\\n\\tMust be able to lift up to 30 lbs. on a regular and continuing basis.\\n\\tMust be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.\\n\\tMust be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.\\n\\tRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.\\n\\tTalking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.\\n\\tVision occurs continuously with the most common visual functions being those of near and color vision and depth perception.\\n\\tRequires manual and finger dexterity to use and operate all necessary equipment as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.\\n\\nQualificationsEducation\\n\\n\\n\\tHigh school or equivalent education required.\\n\\tCulinary or Apprenticeship Program preferred.\\n\\n\\nExperience\\n\\n\\n\\tMinimum of two years&rsquo; experience as a Executive Chef in a similar size operation.\\n\\tPrior supervisory experience required.\\n\\tPrevious hospitality experience preferred.\\n\\n\\nLicenses or Certificates\\n\\n\\n\\tAbility to obtain and/or maintain any government required licenses, certificates or permits.\\n\\tMust have valid Food Handler&rsquo;s Card.\\n\\n\\n&nbsp;\\n\\nAttendance:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \\n\\nRegular attendance in conformance with the standards, which may be established by Westin Carlsbad Resort &amp; Spa from time to time, is essential to the successful performance of this position.&nbsp; Employees with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.\\n\\nThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.\\n\\n&nbsp;\\n\\nOwnership:\\n\\nThis job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the owner or operator of Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin Carlsbad Resort &amp; Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin Carlsbad Resort &amp; Spa&rsquo;s owner or operator.\\n\",\"responsibilities\":\"POSITION PURPOSE\\n\\nAccountable for the overall success of the daily culinary operations at the Westin Resort and Spa. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.\\n\\n&nbsp;\\n\\n&nbsp;\\n\\nESSENTIAL FUNCTIONS\\n\\nLeading Culinary Team\\n\\n\\n\\tUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.\\n\\tSupervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees&#39; absence.\\n\\tEncourages and builds mutual trust, respect, and cooperation among team members.\\n\\tServes as a role model to demonstrate appropriate behaviors.\\n\\tEnsures and maintains the productivity level of employees.\\n\\tSolicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.\\n\\tEnsures employees understand expectations and parameters.\\n\\tEstablishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.\\n\\tCelebrates successes by publicly recognizing the contributions of team members.\\n\\tLeads shifts while personally preparing food items and executing requests based on required specifications.\\n\\tSupervises and coordinates activities of cooks and workers engaged in food preparation.\\n\\n\\nEnsuring Culinary Standards and Responsibilities are Met\\n\\n\\n\\tDevelops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.\\n\\tSupervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.\\n\\tRecognizes superior quality products, presentations and flavor.\\n\\tEnsures compliance with food handling and sanitation standards.\\n\\tFollows proper handling and right temperature of all food products.\\n\\tEnsures employees maintain required food handling and sanitation certifications.\\n\\tMaintains purchasing, receiving and food storage standards.\\n\\tPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.\\n\\tChecks the quality of raw and cooked food products to ensure that standards are met.\\n\\tAssists in determining how food should be presented and creates decorative food displays.\\n\\tAdminister, Monitor and Follow all of the Safety and Sanitation Guidelines set forth by the CDC and GPR including but not limited to all of the COVID-19 State and County ordinances\\n\\n\\nEnsuring Exceptional Customer Service\\n\\n\\n\\tProvides services that are above and beyond for customer satisfaction and retention.\\n\\tManages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.\\n\\tImproves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.\\n\\tObserves service behaviors of employees and provides feedback to individuals.\\n\\tStrives to improve service performance.\\n\\tEmphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.\\n\\tEmpowers employees to provide excellent customer service.\\n\\tSets a positive example for guest relations.\\n\\n\\nMaintaining Culinary Goals\\n\\n\\n\\tAchieves and exceeds goals including performance goals, budget goals, team goals, etc.\\n\\tDevelops specific goals and plans to prioritize, organize, and accomplish your work.\\n\\tUnderstands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.\\n\\tTrains employees in safety procedures.\\n\\n\\nManaging and Conducting Human Resource Activities\\n\\n\\n\\tIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.\\n\\tIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.\\n\\tManages payroll administration, including tracking of employee time and attendance.\\n\\tBrings issues to the attention of the department manager and Human Resources as necessary.\\n\\tEffectively creates weekly schedule to meet business demands.\\n\\tReviews staffing levels to ensure that guest service, operational needs and financial objectives are met.\\n\\tParticipates in employee disciplinary action procedures.\\n\\tManages employee performance appraisal process, providing feedback as needed.\\n\\tParticipates in the development and implementation of corrective action plans.\\n\\n\\nOther:\\n\\nRegular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.\\n\\nDue to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.\\n\\nUpon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.\\n\\n&nbsp;\\n\\nSUPPORTIVE FUNCTIONS\\n\\nIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:\\n\\n\\n\\tProvides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.\\n\\tAnalyzes information and evaluates results to choose the best solution and solve problems.\\n\\tAttends and participates in all pertinent meetings.\\n\\n\\nSPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES\\n\\n\\n\\t\\n\\tThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:\\n\\t\\n\\tMust be able to speak, read, write and understand the primary language(s) used in the workplace.\\n\\tMust be able to read and write to facilitate the communication process. \\n\\tRequires good communication skills, both verbal and written. \\n\\tMost tasks are performed in a team environment with the associate acting as a team leader. There is minimal direct supervision.\\n\\tMust possess basic computer skills and computational ability. \\n\\tKnowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.\\n\\tExtensive knowledge of menu development, insight into marketing, cost and wage control.\\n\\tAbility to lead and perform in a fast paced work environment and high pressure situations.\\n\\tAbility to work long hours in a high stress work environment. \\n\\tThorough knowledge of food products, standard recipes and proper preparation.\\n\\tAbility to analyze, forecast data, and make judgments to ensure proper payroll and production control.\\n\\tAbility to supervise large staff and accomplish goals on a timely basis.\\n\\tAbility to conduct meetings, menu briefings and effectively communicate with supervisors and team members both in culinary and exterior departments of the hotel (F&amp;B Outlets Management team, Stewarding).\\n\\tAbility to create and lead in a team orientated environment. \\n\\tAbility to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.\\n\\tAbility to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.\\n\\tThorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.\\n\\n\\nPhysical Demands \\n\\n\\n\\tMost work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10&deg;F) and kitchens (+110&deg;F), possibly for one hour or more.\\n\\tMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. \\n\\tAbility to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.\\n\\tAbility to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.\\n\\tAbility to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.\\n\\tThe worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.\\n\\tMust be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.\\n\\tMust be able to lift up to 30 lbs. on a regular and continuing basis.\\n\\tMust be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.\\n\\tMust be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.\\n\\tRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.\\n\\tTalking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.\\n\\tVision occurs continuously with the most common visual functions being those of near and color vision and depth perception.\\n\\tRequires manual and finger dexterity to use and operate all necessary equipment as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.\\n\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"GRAND PACIFIC RESORTS INC\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=368B40669BD5951FB6E5CA6919B74AA9\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"5480 Grand Pacific Drive\",\"addressLocality\":\"Carlsbad\",\"addressRegion\":\"CA\",\"postalCode\":92008,\"addressCountry\":\"USA\"}},\"qualifications\":\"Education\\n\\n\\n\\tHigh school or equivalent education required.\\n\\tCulinary or Apprenticeship Program preferred.\\n\\n\\nExperience\\n\\n\\n\\tMinimum of two years&rsquo; experience as a Executive Chef in a similar size operation.\\n\\tPrior supervisory experience required.\\n\\tPrevious hospitality experience preferred.\\n\\n\\nLicenses or Certificates\\n\\n\\n\\tAbility to obtain and/or maintain any government required licenses, certificates or permits.\\n\\tMust have valid Food Handler&rsquo;s Card.\\n\\n\\n&nbsp;\\n\\nAttendance:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \\n\\nRegular attendance in conformance with the standards, which may be established by Westin Carlsbad Resort &amp; Spa from time to time, is essential to the successful performance of this position.&nbsp; Employees with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.\\n\\nThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.\\n\\n&nbsp;\\n\\nOwnership:\\n\\nThis job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the owner or operator of Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin Carlsbad Resort &amp; Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin Carlsbad Resort &amp; Spa&rsquo;s owner or operator.\\n\",\"experienceRequirements\":\"Education\\n\\n\\n\\tHigh school or equivalent education required.\\n\\tCulinary or Apprenticeship Program preferred.\\n\\n\\nExperience\\n\\n\\n\\tMinimum of two years&rsquo; experience as a Executive Chef in a similar size operation.\\n\\tPrior supervisory experience required.\\n\\tPrevious hospitality experience preferred.\\n\\n\\nLicenses or Certificates\\n\\n\\n\\tAbility to obtain and/or maintain any government required licenses, certificates or permits.\\n\\tMust have valid Food Handler&rsquo;s Card.\\n\\n\\n&nbsp;\\n\\nAttendance:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; \\n\\nRegular attendance in conformance with the standards, which may be established by Westin Carlsbad Resort &amp; Spa from time to time, is essential to the successful performance of this position.&nbsp; Employees with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.\\n\\nThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.\\n\\n&nbsp;\\n\\nOwnership:\\n\\nThis job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P., the owner and the employer of all associates working at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the owner or operator of Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin Carlsbad Resort &amp; Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin Carlsbad Resort &amp; Spa&rsquo;s owner or operator.\\n\",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Varied\"}",
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    "qualifications": "<p><strong>Education</strong></p>\n\n<ul>\n\t<li>High school or equivalent education required.</li>\n\t<li>Culinary or Apprenticeship Program preferred.</li>\n</ul>\n\n<p><strong>Experience</strong></p>\n\n<ul>\n\t<li>Minimum of two years&rsquo; experience as a Executive Chef in a similar size operation.</li>\n\t<li>Prior supervisory experience required.</li>\n\t<li>Previous hospitality experience preferred.</li>\n</ul>\n\n<p><strong>Licenses or Certificates</strong></p>\n\n<ul>\n\t<li>Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>\n\t<li>Must have valid Food Handler&rsquo;s Card.</li>\n</ul>\n\n<p>&nbsp;</p>\n\n<p><strong><span style=\"font-family:&quot;Calibri&quot;,sans-serif\">Attendance:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></strong></p>\n\n<p><span style=\"font-family:&quot;Calibri&quot;,sans-serif\">Regular attendance in conformance with the standards, which may be established by Westin Carlsbad Resort &amp; Spa from time to time, is essential to the successful performance of this position.&nbsp; Employees with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin Carlsbad Resort &amp; Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.</span></p>\n\n<p><span style=\"font-family:&quot;Calibri&quot;,sans-serif\">This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.</span></p>\n\n<p style=\"margin-left:48px\">&nbsp;</p>\n\n<p><strong>Ownership:</strong></p>\n\n<p>This job opportunity for employment is being made available by <strong><em><u>Grand Pacific Hotel Services, L.P.</u></em></strong>, the owner and the employer of all associates working at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the owner or operator of Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin Carlsbad Resort &amp; Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin Carlsbad Resort &amp; Spa.&nbsp; Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin Carlsbad Resort &amp; Spa&rsquo;s owner or operator.</p>\n",
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