Banquet Cook III

Responsibilities

• Prepare breakfast, lunch, and dinner per guest order from all outlets following production requirements and quality standards.
• Maintain a safe and sanitary work environment.
• Demonstrate basic knife skills and knife maintenance.
• Understand and perform all basic knife cuts.
• Apply all basic cooking techniques including soups, sauté, grilling, frying, roasting, braising, poaching, and vegetable treatments, as well as cold food cooking techniques.
• Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.
• Complete place and set-up station for breakfast, lunch, and/or dinner service.
• Operate, maintain, and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, ensuring all perishables are kept at proper temperatures.
• Check par’s for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages.
• Return all unused food items to designated storage areas, covering and dating all perishables.
• Assist in prep work as required for the next shift.

Requirements

• High school diploma or equivalent.
• Minimum 1–3 years of experience in similar kitchen/hotel operations.

Physical Requirements

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