Banquet Cook 2 (PT)

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.
• Able to understand large scale food production and times required to complete tasks.
• Good knowledge of culinary fundamentals and techniques.
• Maintain kitchen sanitation in accordance with health department guidelines.
• A proper understanding of how to properly and safely use all culinary equipment.
• Required to learn all menu items produced by assigned station.
• 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, and Baking fish, steaks, chicken and shellfish.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Able to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company trainings.
• Complete other duties as assigned by management.

Qualifications

• Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.
• ServSafe or equivalent food handlers certification required.
• Excellent written and verbal communication skills as well as organizational skills.
• Advanced knife skills required.
• Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.
• Must be familiar with batch and quantity cooking.
• Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Flexible Scheduling to include nights, weekends, and holidays.

Physical Requirements

• Must be able to lift, push, pull and 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 to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
• Exposure to hazardous cleaning chemicals.

Working Environment

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.

Tools & Equipment

• Cooking utensils and equipment.

Pay

(Not specified)

Schedule

(Not specified)

Benefits

(Not specified)

Pay

(Not specified)

Schedule

(Not specified)

Benefits

(Not specified)