CoralTree Hospitality

On Call- Banquet Cook

Job Locations US-CA-Indian Wells
ID 2023-4679
Position Type
On Call
USD $18.00/Hr.
USD $25.00/Hr.


Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments.  The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.


You will be a part of the Miramonte Resort & Spa culinary team which masterfully crafts distinctive dishes and cultivates an authentic food experience for our guests. Your food knowledge will be put to the test as you prepare, cook, and garnish meals which are distinct by design, yet true to its place.


Salary Range: $18/hr. - $25/hr. 


Ensure that all opening, closing and sidework duties are completed to standard before signing out.
• Prepare menu items following recipes and yield guidelines, according to department standards.
• Work on line during service and assist wherever needed, including but not limited to banquets, dish station.
• Be aware of any shortages and prepare more or inform chef or sous chef to purchase, before the item runs out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials
throughout the meal period.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Observe correct and safe usage and care of all machinery in the kitchen operation.
• Document any maintenance needs and submit to Supervisor.
• Contact Engineering directly for any major repairs.
• Ensure that excess items are utilized efficiently.
• Maintain fresh and sufficient product. Prepare more as needed.
• Provide help in maintaining inventory by informing the chef or sous chef of items that are low or out of stock.


Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems or answer questions that may arise to ensure guest satisfaction.
6. Ability to work well under pressure.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public.
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.




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