Banquet Line Cook

Responsibilities

• Set up workstation with all needed ingredients and necessary equipment.
• Prepare ingredients utilizing proper techniques and utensils.
• Ensure proper plate presentation and orders will meet the guest’s expectations.
• Follow and practice food health and safety policies and procedures.
• Keep a sanitized and orderly workstation, environment in the kitchen.
• Check quality of ingredients, restock and replenish station as necessary.
• Able to coordinate banquet production and plating with the Banquet team including but not limited to Banquet Manager, Sales Manager, Head Chef, and General Manager.
• Follow the direction of the Banquet Chef, Head Chef for the day’s priorities and assigned production.
• Ensure that recipe cards, production schedules, plating guides, and photographs are followed as directed.
• Works quickly and efficiently in a high-pressure environment.
• Has a passion for cooking and is committed to continuously learning and improving.

Qualifications

• Previous hospitality or food service experience is preferred.
• Ability to stand for long period of time and perform repetitive motions.
• Ability to push/pull/bend/lift up to 25 lbs. occasionally and up to 10 lbs. frequently.
• Ability to read and communicate in English.
• Must be at least 18 years of age, or minimum age to work in a kitchen environment in accordance with state/local laws.
• Flexible schedule to meet business needs.
• Detail-orientated individual who is able to focus on maintaining a clean and safe environment.
• Ability to maintain a composed, approachable and professional attitude.