Cook 2 PM | Banquet

  Position: Banquet Cook 2 PM Department: Culinary Purpose: To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Reports to: Banquet chef/Supervisor/Lead cook, Executive Sous Chef and Executive Chef     Essential Functions:   Support Lead cook and banquet supervisor Help to train station attendant. Help to make sure of product availability for all outlets items. Directs proper sanitation of all kitchen facilities and equipment. Keep kitchen clean and organize every day by any business Ensure staff follows Ecosure rules and procedures. Ensures that all kitchen equipment is in good working order. Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Be on hands on control over daily food production. Monitors safety in the kitchen. Ensure food quality and consistency. Knows hotel and kitchen expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Help to checks and controls prep and inventory lists for kitchen staff. Help to check quality and consistency   Hotel Specific Essential Functions:   Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, microwave appliances,   Working Environment: Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages.