Banquet Cook II

About the role

Cook II oversees and manages team members in their designated area and the general kitchen area.

Responsibilities

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.
• Prepare food items of consistent quality according to guest orders, following recipes, production, portion, and presentation standards.
• Operate, uphold, and properly clean kitchen equipment while maintaining a safe, sanitary work environment.
• Label and date all food containers; rotate as per policies; check pars for shift use; determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; communicate this information with the Chef and the front of house team.
• Return all unused food items to designated storage areas.

Required Skills/Abilities

• Full understanding of knife skills and knife maintenance; ability to execute all basic knife cuts.
• Full knowledge of all basic cooking techniques, including soups, sauté, grilling, frying, roasting, braising, poaching, and vegetable treatment, as well as cold food cooking techniques.
• Strong knowledge of health codes.
• Ability to learn a new station fully and effectively within two weeks.
• Attention to detail; work in a careful manner; strong sense of urgency.
• Solid communication and organization skills.
• Strong interpersonal and team player skills.

Education And Experience

• High school diploma or equivalent.
• Minimum 2–4 years of experience in similar kitchen/hotel operations.

Physical Requirements

• Must be able to lift equipment, supplies, etc., of at least 70 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing kitchen activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.