Banquet Cook

Temps plein

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:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.

• Maintain safe food handling procedures at all times

• Ability to understand large scale food production and timesrequiredto complete tasks.

• Good knowledge of culinary fundamentals and techniques.

• Maintain kitchen sanitationin accordance withhealth department guidelines

• A proper understanding of how to properly and safelyusall culinary equipment.

• Required to learn all menu items produced byassignedstation.

• Ensure station is set for service 15 minutes prior to service.

• The ability to do plate presentations that meet our specifications.

• Prepare a mixture of buffet and plated style items

• Production of orders to include Grilling, Roasting, andBakingfish, steaks,chickenand shellfish.

• Perform work assignments to meet proper quantities within a necessarytime frame.

• Ability to communicate with other team members.

• Maintain a positive and professional attitude in stressful situations.

• Attend required monthly department meetings and companytrainings.

• Complete otherduties asassigned by management.

Qualifications:

• Required to have at least 4yearsculinary experience in a hotel or restaurant kitchen.

• ServSafeor equivalent foodhandlerscertificationrequired.

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

• Advanced knife skillsrequired.

• Must have basic mathematical skills and an understanding of weights and measuresso as tobe able to follow recipes.

• Mustbe familiar with batch and quantity cooking

• Must have the ability to work in afast pacedhigh pressure work environment while executing delegated tasks and assignments.

• Culinarydegree and/or formal training is strongly preferred.

• Flexible Scheduling to include nights, weekends, and holidays.

• Physical Requirements:

• Mustbe able to lift, push,pulland carry moderate weight, up to 50 pounds.

• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 

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

• Working Environment:

• Interiorof hotelin restaurant and kitchen areas with exposure to humidity,steamand extreme temperatures.

• Exposure to hazardous cleaning chemicals.

• Tools & Equipment:

• Cooking utensils and equipment.

Local 26 contract stipulates rate per hour at $33.89