Banquet Line Cook

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, ensuring not to over prepare estimated needs.
• Date all food containers and rotate as per standards, ensuring all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct food cost problems, control food waste, loss, and usage per standards.
• Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Requirements

• Ability to communicate in English.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Strong communication skills with guests and team members.
• Willingness to assist co-workers and work as a team player.
• Finger/hand dexterity to operate food machinery.
• Ability to lift and/or carry up to 100 lbs. on a continuous schedule.

Performance Standards

Customer Satisfaction: Maintain professionalism and treat all guests and associates with courtesy and respect. Every associate is a guest relations ambassador at all times.

Work Habits: Adhere to hotel standards for work procedures, dress, grooming, punctuality, and attendance. Be adaptable to change, willing to learn new skills, and solve routine problems independently.

Safety & Security: Follow hotel security policies and procedures, including key controls, safe lifting practices, proper chemical use, and reporting safety hazards.