Banquet Cook 1

Overview: Provide high quality standards and procedures in preparing/serving all banquet food.   Responsibilities: Maintain kitchen sanitation in accordance with health department guidelines Perform work assignments to meet proper quantities within a necessary time frame. Prepare a mixture of buffet and plated style items Responsible for full knowledge of menu and recipes. Complete daily job tasks including preparation of menu items without constant supervision Maintain daily preparation par lists. Maintain daily product freshness on hot line and pantry station. Communicate to Supervisors and Sous Chefs the needs and requirements of the kitchen. Adhere to all Health and Safety regulations. Qualifications: Minimum 2 years banquet culinary experience is required. Experience in a high volume upscale, hotel banquet operation is preferred. Must be familiar with all cooking techniques. Must be familiar with batch and quantity cooking. Advanced knife skills are required. 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 is required. Ability and willingness to work a flexible schedule to include nights, weekends, and holidays.