Banquet Cook - On Call

Position Summary

The Banquet Cook is responsible for setting up, cooking, maintaining quality control, clean up and meeting health department guidelines. The On Call Banquet Cook position will be scheduled on an as needed basis.

Essential Job Functions

- Sets up, stocks and organizes work station and levels for production of food items - Prepares (thaws, cuts, machines) food items according to menu standards, portions and stores them in properly labeled containers - Uses kitchen tools, to include knives, measuring utensils, scales, kitchen shears, slicers, mixers, steamers, grills, ovens, and other tools and equipment - Checks stock levels in coolers for sufficient stock, reporting shortages and ordering as needed, using FIFO method - Prepares broiled, baked, grilled, steamed, sauteed, blended and fried items using recipes - Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality - Plates food according to standard plating menu with garnishments and food quantities - Performs side duties, including cleaning, inventory, and organizing - Must work well in stressful high pressure situations maintaining composure and objectivity under pressure

Experience and Education

- Minimum two years of experience in hotels, restaurants or related fields - Prior Line Cook, Quick Order Cook, Banquet Cook or similar experience preferred - Certifications as required by Federal, State, or Local agencies - Minimum High school diploma, GED or equivalent