BANQUET COOK

About the role

Fisher Island Club is seeking a Banquet Cook to join their exceptional team. The position offers competitive wages and a range of benefits including medical, dental, vision, a 401(k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals.

Responsibilities

• Set up and maintain workstation
• Prepare all food items as needed
• Aid in training new employees as required
• Beware of safety hazards in the kitchen and correct them quickly
• Competent in correctly storing all meat, fish, and poultry
• Understand the differences and uses of all herbs and types of seasonings
• Understand and have the ability to train on all basic cooking methods (braising, poaching, etc)
• Knife skills, ability to cut all vegetables and fruits in all utilized cuts, and have the ability to train and monitor others
• Have the creative ability to produce specials and possess the skills to accomplish any task given by the Banquet Chef
• Be a role model for the remainder of the team with regards to attendance, following all house rules, and by maintaining a positive attitude at all times
• Ensure that all tasks are completed daily before you leave for the day and that you communicate your departure with the Banquet Chef
• Ensure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas
• Maintain camaraderie and professional etiquette with your peers at all times
• Complete any other task given to you with enthusiasm, dedication, and professionalism

Requirements

• Must have excellent product knowledge in produce, meat, fish, herbs, grains, and equipment
• Must be fully competent on all stations in the kitchen
• Able to lift to 50 pounds
• Able to execute all menu items for all meal periods, in the assigned kitchen
• Must fully understand the importance of and have the ability to utilize standard recipe cards and plating guides
• Must have the ability to lead and assist with holding staff accountable for productivity in the absence of the chef
• Must work a flexible schedule to include nights, weekends, and holidays
• Must consistently work within the sanitary and food safety guidelines

Position Requirements

• Extremely fast-paced environment
• Occasional use of sharp and hot equipment
• High volume production
• Extended periods of standing