Banquet Cook I

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
• Prepares and stores raw food products properly
• Follows standardized recipes in the preparation and cooking of menu items
• Adheres to established portion control guidelines and minimizes waste
• Plates foods according to established plating/presentation guidelines
• Maintains refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures a quality product is prepared and served in a timely manner
• Fulfills all Governmental Food Sanitation Standards at all times
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.
• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
• Performs other duties as assigned

Qualifications

• High School Diploma, or equivalent
• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend; lift and carry up to 50 pounds
• Ability to read, write and speak English
• Ability to work flexible schedule to include weekends and holidays