Banquet Cook I

About the Role

Picture this: Going to work and stepping into 1800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon. Each day, you’re surrounded by panoramic views of the towering Cascade Peaks while being a part of a passionate, award-winning hospitality team. Working alongside other top-of-their-game individuals, you’ll be dedicated to delivering, creating, and celebrating extraordinary guest experiences in an awe-inspiring setting.

The Banquet Cook assists the chef team in all aspects of day-to-day operations of the banquet department, maintaining a high level of performance consistent with the standards set by the Executive Chef. Guest and owner satisfaction revolves around inspired plating styles, high-quality ingredients, and overall dining experience. The Banquet Cook is responsible for the daily preparation of food items for banquet events as well as execution of events. Success in this role requires a strong work ethic, attention to detail, and the motivation to learn and grow as an integral team member.

Responsibilities

• Prepares and sets up banquets according to department guidelines.
• Proficient in cooking techniques and use of all restaurant equipment.
• Prepares all food items as directed in a sanitary and timely manner; knows all ingredients of each menu item on banquet menus.
• Prepares menu items and executes events on time and to the Chef’s standards.
• Ensures that products are on hand and prepped in a timely manner for Banquet Events.
• Must be able to cook all menu proteins to specified temperatures.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
• Ability to maintain high energy and positive attitude with guests always in mind.
• Performs additional responsibilities as requested by the Chef, Sous Chef, or Cook III.
• Professional communication skills are required.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Commitment to quality service and food and beverage knowledge.
• Perform additional responsibilities and duties as assigned.

Requirements

• Strong understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous prep or line cook experience.
• Food Handler's permit required.
• Must be able to work nights, weekends, and holidays.
• Must be able to speak, read, and understand basic cooking directions.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Food Handlers Card required.

Benefits

• Medical, Dental, and Vision company-sponsored benefit package available to full-time employees.
• 401k with company match.
• Tuition reimbursement program.
• Free golf privileges.
• Seasonal Family Pass to the athletic center.
• Employee discounts at all restaurants, spa services, and retail.
• One complimentary trail ride with Brasada Trails.
• Company-wide celebrations, including end-of-season bash, holiday party, and scramble golf tournament/BBQ.
• Generous raffles and other perks.