Banquet Cook

SUMMARY

Under the guidance of the Banquet Chef, the Banquets Cook is responsible for assisting the Banquet chef in managing the culinary program for private events, and the employee Café. The person in this role ensures, consistently high-quality food product, assists in developing and leading a positive work environment while ensuring guest and employee satisfaction and maximizing revenues. The person in this role works with the Banquet Event Orders, places orders for the product needed for the events as needed, and responds well to event changes that may occur. This position will also execute holiday production for buffet events, as well as work in the restaurants to provide coverage or assistance as needed.

Salary: $22 to $24.00 per hour based on Experience

ESSENTIAL FUNCTIONS

• Assist Banquet Chef in the management of the culinary department.
• Report to work as scheduled.
• Maintain a clean and sanitary work area
• Place sanitizer bucket on workstation, to be used between jobs to sanitize
• Check and report any equipment malfunctioning or failures
• Prepare daily production list as per the banquet event orders
• Work quickly and complete assignments
• Responsible for set-up of assigned workstation and supervision of fellow employee's stations
• Ensure all products are of the best quality for service
• Line checks daily before service to ensure quality and readiness
• Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrival, breaks and departures to Chef on duty
• Prepare and plate menu items and special requests
• Set up and serve functions according to Banquet Event orders
• Anticipate business levels, plan and prep accordingly for the following day
• Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
• Maintain professional atmosphere throughout the kitchen
• Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
• Receive and check food items from requisition and/or orders and ensure items are properly stored.
• Assist in inventory counts and controls
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Supervise and coach cooks below you by giving constructive feed back
• Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
• Remain positive with coworkers and guests
• Practice proper recycling procedures and kitchen energy management
• Control waste, be aware of the costs attached to the area of responsibility
• Responsible for proper closing procedures of assigned station
• Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
• Clock out in uniform and leave property immediately after shift
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.