Banquet Cook 2

Banquet Cook 2 

Overview: 

Provide high quality standards and procedures in preparing/serving all banquet food.  Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.  

Responsibilities: 

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management. 

• Maintain safe food handling procedures at all times 

• Ability to understand large scale food production and times required to complete tasks. 

• Good knowledge of culinary fundamentals and techniques. 

• Maintain kitchen sanitation in accordance with health department guidelines 

• A proper understanding of how to properly and safely us all culinary equipment. 

• Required to learn all menu items produced by assigned station. 

• Ensure station is set for service 15 minutes prior to service. 

• The ability to do plate presentations that meet our specifications. 

• Prepare a mixture of buffet and plated style items 

• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish. 

• Perform work assignments to meet proper quantities within a necessary time frame. 

• Ability to communicate with other team members. 

• Maintain a positive and professional attitude in stressful situations. 

• Attend required monthly department meetings and company trainings. 

• Complete other duties as assigned by management. 

Qualifications: 

• Required to have at least 4 years culinary experience in a hotel or restaurant kitchen. 

• ServSafe or equivalent food handlers certification required. 

• Excellent written and verbal communication skills as well as organizational skills.  

• Advanced knife skills required. 

• Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes. 

• Must be familiar with batch and quantity cooking 

• Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments. 

• Culinary degree and/or formal training is strongly preferred. 

• Flexible Scheduling to include nights, weekends, and holidays. 

• Physical Requirements: 

• Must be able to lift, push, pull and carry moderate weight, up to 50 pounds. 

• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.  

• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell. 

• Working Environment: 

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

• Exposure to hazardous cleaning chemicals. 

• Tools & Equipment:i 

• Cooking utensils and equipment.