J1 - Banquet Cook 3

Overview:
Provide high quality standards and procedures in preparing/serving all banquet food at an entry level.
Responsibilities:

Maintain kitchen sanitation in accordance with health department guidelines
Ensure station is set for service 15 minutes prior to service.
Required to learn all menu items produced by assigned station.
Perform work assignments to meet proper quantities within a necessary time frame.
Prepare a mixture of buffet and plated style items
Production of orders to include Grilling, Roasting, and baking fish, steaks, chicken and shellfish.
Maintain safe food handling procedures at all times.

Qualifications:

Advanced Knife skills required.
Minimum 1 year banquet culinary experience, preferably in high volume upscale hotel banquet operation.
Must be familiar with all cooking techniques.
Must be familiar with batch and quantity cooking.
Must have the ability to multi-task.
The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds.
Flexible scheduling to include nights, weekends, and holidays.