Title:  Banquet Cook Full Time

JOB SUMMARY

The Banquet Cook is responsible for safely preparing food items, following menu specifications and recipes, and providing service to all guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest
• Operates kitchen equipment, including slicers, steamers, deep fryers, ovens, broilers, grills, mixers, kettles, and griddles
• Utilizes reading and math skills to follow recipe specifications and measurements
• Actively participates with other kitchen staff and to cook, prepare, dish, and assemble all menu items
• Verifies that all sanitation and nutrition practices are maintained
• Performs general upkeep and cleaning duties, such as mopping floors, wiping countertops, cleaning food prep areas, etc.
• Creates compound sauces and derivatives of the mother sauces
• Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are adhered to
• Prepare written food requisition for supplies and food items for production in the workstation and inventory purposes
• Maintains knowledge of all kitchen equipment operation, including tear down, cleaning, and maintenance
• Completes preparation records and stores food items properly at close of meal service
• Ensures the safety and security of staff and guests
• Performs other related duties as assigned
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REQUIRED SKILLS AND ABILITIES

• Excellent verbal and written communication skills
• Detail-oriented and thorough with strong organizational and time management skills
• Ability to work quickly and efficiently in a fast-paced environment as part of a team
• Basic to advanced knowledge of kitchen sanitation and regulations for workplace safety
• Basic to advanced knowledge of food handling techniques, preparation, cooking procedures, and culinary terminology

EDUCATION AND EXPERIENCE

• High school diploma or equivalent preferred
• One year of experience in a professional kitchen
• Additional years of experience required for upper-level cooks
• Additional culinary classes or certifications required for upper-level cooks

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The employee is required to stand for the duration of the shift.
• While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
• The employee may be required to lift up to 50 pounds.
• The employee is subject to endure heat and moisture in a kitchen setting.
• The employee may be required to work long hours, including nights, weekends, and holidays.
• The noise level in the work environment is usually moderate to loud.
• The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume.