Banquet Cook

Responsibilities

• To ensure proper service from the front line through quality control and ensuring proper sanitation levels.
• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Maintain the kitchen setup prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Aid in keeping the buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• Aid in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Requirements

• A high school education or equivalent.
• Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Qualifications

• An ability to work as a team member and an ability to communicate with kitchen staff.
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Physical Demands

• Lifting, pushing, pulling and carrying.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing - during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.

Environment

• Inside 95% of 8 hours.
• Going in the freezer temperatures can be -10 degrees.
• On the front line, temperatures can be over 100 degrees.