Banquet Line | Prep Cook

Essential Job Responsibilities

• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time.
• Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet the TIN Building standards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards.
• Properly store and/or discard leftover food.
• Set up, stock stations, and replenish kitchen inventory and supplies as needed.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).

Knowledge, Experience and Skills

• Minimum 1 year of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
• Must have excellent knife skills and are proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
• Have experience on multiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards.
• Able to take direction.
• Able to follow and execute recipes to designated specifications.
• Able to work in a clean, organized, and efficient manner in a high-pressure environment.
• Excellent attention to detail, time management, and organizational skills.
• Effective communication and interpersonal skills conducive to a productive teamwork environment.
• Able to work both independently and in a team environment.
• Strong work ethic, team player, and customer-focused approach.
• Able to work a flexible schedule including days, nights, weekends, and holidays.

Physical Requirements

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance.
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

Benefits

• 401(k)
• 401(k) matching
• Health insurance For Full time Employees
• Dining Discounts
• Career Growth Opportunities

Schedule

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Weekend availability

Qualifications

• High school diploma or equivalent.
• Valid driver’s license and reliable transportation.

Skills

• Proficient in using kitchen equipment and appliances.
• Ability to read and understand recipes and cooking instructions.
• Good hand-eye coordination and dexterity.
• Ability to work well under pressure and meet deadlines.

Pay

• Competitive hourly wage based on experience and qualifications.

Schedule

• Variable schedule to accommodate banquet events.