Banquet Cook 2 (FT)

SUMMARY
As a Cook 2, you will coordinate and participate in the preparation and production of food, ensuring that all food items are prepared to established standards while maintaining a high level of sanitation, safety, and efficiency in a fast-paced, high-volume kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Coordinate and participate in the day-to-day food preparation and production for the Resort, ensuring high-quality standards and guest satisfaction
• Estimate food consumption and requisition or purchase foodstuffs as needed
• Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
• Prepare food according to standardized recipes and presentation guidelines, handling a high volume of a la carte line production
• Cut, trim, and bone meats and poultry for cooking
• Portion cooked foods appropriately, or provide instruction to other staff regarding portion sizes and garnishing methods
• Complete all assignments as requested by supervisors
• Maintain a high standard of sanitation and safety, following all Health Department and OSHA guidelines
• Minimize waste and spoilage through proper rotation, storage, and usage of all food items
• Adhere to proper grooming and dress standards as set forth by the Employee Handbook
• Ensure cleanliness and sanitation of assigned work area
• Maintain open line of communication with supervisors and team members
• Follow opening and closing procedures as outlined by management
• Report any equipment malfunctions or safety hazards to management promptly
• Maintain a clean, stocked, and organized workspace
• Comply with the Resort’s environmental practices and sustainability initiatives

EDUCATION/EXPERIENCE

• Culinary training or extensive cooking and production experience required
• Minimum of 2 years’ experience in a food preparation position
• Current safe food handling certification required
• Must be able to pass a background investigation and drug screen as a condition of employment

OTHER SKILLS AND ABILITIES

• Ability to perform repetitive work efficiently
• Ability to prepare food following food handler guidelines
• Knowledge of cooking procedures and kitchen equipment
• Ability to communicate effectively with Prep Cooks, Wait Staff, and Supervisors
• Knowledge of safety rules for kitchen equipment and safe food handling practices
• Knowledge of product storage and inventory procedures
• Ability to work all shifts and holidays as needed
• Ability to work in a high-paced, hot, and sometimes crowded environment
• Ability to multitask and self-motivate in a busy work environment
• Ability to follow both written and verbal instructions accurately

TYPICAL PHYSICAL & MENTAL DEMANDS

• Regularly required to stand, walk, talk, hear, taste, and smell
• Must be able to stand for long periods; frequently required to sit
• Must be able to lift more than 50lbs., push heavy carts, bend, stretch, kneel, lift, carry, and reach
• Safety sensitive – daily use of knives, slicers, hot oil, and gas stoves
• Ability to interact with others beyond giving and receiving instructions
• Must be adaptable to performing under stress in emergency situations
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

• Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment
• May be required to work in confined spaces
• Must follow all safety policies, procedures, and standards set by OSHA and the Health Department
• Must be able to work flexible hours including days, evenings, weekends, and holidays
• Employee parking proximity to resort entrance varies season to season due to business volume

Native American Preference will apply.  Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.