Banquet Cook

About the Role

Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment.

Your Growth Path

Lead Cook → Sous Chef → Executive Chef → Food and Beverage Director

Your Focus

• Follow recipes to prepare food items accordingly
• Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat
• Prepare appetizers, salads, or cold dishes
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Bake breads, rolls, or other baked goods
• Portion, arrange, and garnish food for pick up by server or deliver to guests
• Maintain clean and sanitized work areas such as cutting boards, counters and work spaces
• Secure and store food items properly
• Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction
• Follow safe food handling procedures
• Practice safe work habits and wear protective safety equipment
• Ensure overall guest satisfaction
• Perform other duties as requested by management

Your Background And Skills

• High School diploma preferred
• Previous culinary experience or equivalent training required
• Department of Health Sanitation certificate may be required

Benefits

• Competitive wages for full time and part time opportunities
• Medical, Dental and Vision Health Insurance
• Paid Time Off
• 401k Company Match
• Daily Pay
• Free Basic Life Insurance
• 24/7 access to TELUS Health, a confidential work-life resource
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Employee Assistance and Wellness Program
• Educational/Professional Development
• Referral Bonus Program

Work Environment and Context

• Work schedule varies and may include working on holidays, weekends and alternate shifts
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching