Banquet Cook

Job Type Full-time Description The Banquet cook prepares a variety of dishes for banquets and events and Curator Cafeteria at the designated kitchen station, including station setup and breakdown, while adhering to company standards, safety guidelines, and sanitation policies. Requirements RESPONSIBILITIES: • Sets up, clears and breaks down workstation. • Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards. • Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry. • Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment. • Cleans working and storage areas, tools, equipment and floors as needed. • Disassembles and assembles component parts and accessories for cleaning kitchen equipment. • Work Banquet station as scheduled. • Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur. • Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect. • Controls waste and maintain food cost. • Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques. • Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation. • Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service. • Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. QUALIFICATIONS: • One-year prior food prep experience. Experience in fine dining or luxury hotel preferred. • Ability to work from and maintain production records and follows recipes. • High School diploma or equivalent and/or experience in a hotel or a related field preferred. • Ability to maintain food quality no matter what the business and staffing level. • Must be able to convey information and ideas clearly. • Must work well in stressful high pressure situations. • Good, safe knife and equipment skills. PHYSICAL ABILITIES: • Must be able to stand on hard surfaces up to eight (8) hours. • Position also involves bending, stooping and walking. • Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds. • Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery and cooking equipment.

Created: 2025-03-10