Cook

Major Responsibilities

• Food Preparation: Saute, grill, and carve food items according to established standards.
• Ingredient Prep: Wash, peel, slice, and mix ingredients for salads, cold plates, and garnishes.
• Slicing & Portioning: Carve and slice meats and cheeses; portion and beautifully arrange food on serving dishes.
• Specialty Items: Prepare fruit or seafood cocktails, hors d'oeuvres, breakfast items, and dessert fruits (such as melons, grapefruit, and bananas).
• Recipe Compliance: Measure and mix ingredients to make salad dressings, cocktail sauces, gelatin salads, cold desserts, and waffles, strictly following recipes.
• Team Collaboration: Distribute prepared food to banquet servers for prompt service to guests.
• Flexibility: Perform other duties as assigned or required to support the culinary team.

Knowledge, Skills, And Abilities

• Experience: A one-year certificate from a culinary school OR comparable professional kitchen experience.
• Education: High school diploma or GED preferred.
• Technical Skills: Ability to read, interpret, and accurately execute recipes.
• Safety Compliance: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Physical Capability: Ability to regularly lift and/or move up to 50 pounds.

Working Conditions

• Physical Demands: Position requires regular walking, standing, lifting, and/or moving up to 50 pounds.
• Environment: The noise level in the work environment is usually moderate.

Schedule

Requires a flexible schedule with irregular hours dictated by event bookings. Must have reliable transportation.