Kitchen cooks, prep cooks, sous chefs, line cooks, dishwashers

Essential Duties And Responsibilities

• Fulfilling the service per each Banquet Event Orders (BEO).
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Must be creative in designing buffet food presentations.
• Preparing recipes as directed.
• Cooks: Stoves, ovens, and refrigerators operation.
• Stewards: Transport and set up equipment for offsite events.
• Maintain cleanliness and safety standards.
• Wash dishes and maintain dishwashing stations.
• Dispose of trash and clean garbage cans.
• Manage inventory and transfer supplies efficiently.

Qualifications

• At least one year’s experience in a banquet facility preparing meals for large events preferred for cook positions.
• SERV Safe Food Handler.
• High school diploma or GED preferred.
• Ability to work with other staff members in the facility.
• Ability to undertake and complete multiple tasks.
• Stewards should have the ability to lift up to 50 pounds.
• Ability to be creative with buffet food presentations and maintain a quality product.
• Attention to detail.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Computer Skills N/A.

Compensation

Kitchen staff positions’ compensation will range from $20.00 to $25.00 per hour.

Physical Demands

• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear.
• This position may require work inside or outside of the building, as needed by events.

Other Qualifications

• Further duties for cooks: Complies with all portion sizes, quality standards, department rules, policies, and procedures.
• Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits or vegetables used for cold food productions.
• Prepares vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting or scoring.
• Prepares garnish for cold food plates and platters.
• Slices meats, cheeses, and vegetables, other items for salads, sandwiches or cold platters.
• Assembles sandwiches, cold appetizers, cold platters, sandwiches, desserts.
• Prepares salad dressings, cold sauces and dips.
• Selects and uses knives, hand tools, utensils, and equipment to portion, cut, slice, dip, score, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food in the pantry station.