Banquet Cook

Essential Functions:

Control quality and consistency of all food served as well as visual appeal standards.

Must be able to read, understand and comprehend the stated needs of the B.E.O.

Must be able to develop a prep list from the B.E.O.

Must be able to create a requisition from the B.E.O. to ensure product is ready for production in a timely manner.

Insure banquet production is done according to standard.

Insure all food supplies necessary for service are in appropriate supply on a timely basis.

Assist in controlling food cost.

Required to learn all menu items produced in kitchen

Finished assigned work on prep sheet

Must be able to produce banquets in a timely manner in accordance with the B.E.O.

Follow organization and sanitation L.S.O.P.s

Hotel Specific Essential Functions:

To assist in production of all banquet and catering task.

Label date and rotate all items daily.

Work to ensure that work area and coolers are always clean and organized.

Must monitor and document random temperatures throughout each daily scheduled shift.

Tools and Equipment:

Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

Oven, grill/stove burners, microwave appliances, deep fryer, broiler, steam table, tilt kettle, waffle iron, flat top.

Working Environment:

Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

Exposure to Food and Beverage hazardous cleaning chemicals.

Exposure to food items and beverages.

Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/ Carrying

Position regularly involves lifting food cases and metros weighing up to 70 pounds.
Pushing and pulling carts up to 500 pounds is required.

Bending/Kneeling

Regular bending to lift items and supplies
No kneeling

Mobility

Regularly moves all around kitchen

Continuous Standing

Anywhere from brief periods (15 min) to longer periods (4 hours) - at least 75-80% of the day.

Climbing

No climbing required

Driving

No driving required

Work Environment

Inside 100% of work period (usually 8 hours)

Hearing/Vision/Speech/Literacy

Hearing is minimal (Hear equipment, timers, etc)
Vision is Critical (Check quality, portion and presence of food)
Speech is minimal (Communicate with kitchen staff)
Literacy is moderate (Read recipe cards and procedures)

Chemical/Agents Used

Grease strip – once/month
Bleach – all day
Grease cutter – once/week
Lime away – once/week WARNING: keep away from eyes, don’t swallow, no prolonged inhaling

Protective Clothing

Hair restraint/hat, gloves, apron, safety shoes must be worn 100% of work period.

Other Considerations
Must present ServSafe Certifications upon hire

Union dues monthly are $41.25

Rate: $18.38 first 3 months, $19.40 after 3 months and $20.42 after 6 months