Cook I Banquets

About the role

The Cook I is responsible for the preparation of all food items to be cooked or baked. We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors: smile, display energy and open body language; proactively greet team members and guests, initiating interaction to provide service; always use a positive parting remark to end the conversation.

Responsibilities

• Prepares specific amount of food product according to the daily prep sheets.
• Washes, peels, dices and chops foods according to Chef’s requirements.
• Complies with all portion sizes, quality standards, and recipes.
• Runs electrical kitchen equipment in a safe and sanitary fashion.
• Washes and cleans all utensils, preparation equipment and counters required for production in the kitchen area in accordance with industry standards for proper kitchen sanitation.
• Transfers supplies and equipment between storage and work areas by hand or cart.
• Prepares appropriate equipment for cooking.
• Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Ensures proper food handling procedures are followed by wrapping, labeling, dating, stocking, storing, rotating and checking temperature of products.
• Maintains a clean uniform throughout the shift.
• Performs other duties as assigned.

Requirements

• Must be 18 years or older.
• High school diploma or equivalent.
• One or more years of experience is preferred.
• Must be available to work flexible shifts, weekends and holidays.
• Ability to obtain and maintain all necessary licensing.
• Regularly required to see, talk and hear; use hands to finger, handle, or feel and reach with hands and arms.
• Ability to communicate verbally with other kitchen staff in fast-paced environment.
• Must occasionally lift and/or move up to 50 pounds.
• Able to work with others while maintaining a positive and professional demeanor.
• Regularly required to stoop or kneel and stand for long periods of time.
• Regularly required to move with a sense of urgency, including pivoting and shuffling.