Banquet Line Cook

Responsibilities

• Preparing food according to food handling guidelines and cooking procedures
• Making measurements and mixing ingredients according to recipes or use records to prepare and prep food items
• Stocking and maintaining sufficient levels of food products at line stations to ensure a smooth service period
• Communicating and coordinating production with other cooks, wait staff, and members of the food and beverage team
• Possessing knowledge and/or becoming familiar with all kitchen equipment
• Adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc.
• Observing and testing foods being cooked by tasting, smelling, and piercing with a thermometer to determine proper preparation and cooking
• Plating and portioning food and maintaining consistency according to presentation specifications, using records or specs
• Labeling, dating, and rotating all stored food
• Performing closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas

Qualifications

• You are 18 years old
• You have achieved a high school diploma or general education degree (GED)
• You have previous kitchen experience
• You are available to work days, evenings, weekends, and holidays