Banquet Cook 1

Temps plein

Banquet Cook 1

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food.  Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Responsibilities:

• Prepare all items on BEO’s or cover sheets according to standard procedure or otherwise told by supervisor.

• Prepare all items on prep list following standard procedure or otherwise told by supervisor.

• Alwaysmaintainhigh quality by inspecting all food products for quality when working on prep list and service line.

• Checkportioncontrol, weights and counts prior to function.

• Fire all food in accordanceto30-minute SOP

• Maintain/checkcooking times and temperatures.

• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

• Alwaysmaintaincleanliness ofworkarea.

• Keepwalk-in, prep area and equipment up to Health Department standards at alltime.

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

• Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.

• Checkparsfor shift use,determinenecessary preparation, freezer pull, and line set up. Note anyout of stockitems orpossible shortages.

• Return all food items not used onnextshift todesignatedstorage areas, being sure to cover/date all perishables.

• Cooperate with other cooks to prepare events orspecial requirementsonmeals.

• Perform any other job-relatedduties asassigned byCulinaryleadership.

Qualifications:

• Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale hotel banquet operation. 

• Must be familiar with batch and quantity cooking.

• Thorough knowledge of food handling and preparation techniques.

• Basic math skillsneededto understand and implement recipes and measurements.

• Good eye/hand coordinationneededto use all kitchen equipment.

• The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments,maintainingquality per Omni standards.

• Ability to handle stressfulsituations,whilemaintaininga calm and welcoming demeanor.

• Ability to work cohesively with co-workers both within and outside of your department.

• Ability to prioritize,organizeand follow up.

• Ability to produce high volumes of work whilemaintainingquality perOmni standards.

• Requires a working knowledge of sanitation standards.

• Excellent written and verbal communication skills as well as organizational skills. 

• Must be able toutilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.

• Must be able to work a variety of shifts, including weekends and holidays.

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds withoutassistance.

• Stand or walk for an extended period or for an entire work shift. 

• Position requires repetitive motion and consistent use of arms and hands.