Banquet Cook 3

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: · Prepare and cook food and perform other related culinary functions. Taste and season food appropriately. · Demonstrate strong culinary skills and have “intermediate level proficiency” in culinary functions. · Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required. · Have a solid understanding of various cooking methods, ingredients, equipment and procedures. · Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. · Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. · Be able to move/cover from different stations following Omni standards as well as Chefs standards. · Have the ability to perform job functions with attention to detail, speed and accuracy. · Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. · Be able to execute soups and sauces with minimal supervision. · Have the ability to prioritize, organize and follow-through. · Have the ability to work well under pressure of meeting production schedules and timelines for guest's orders. · Maintain good understanding of various cooking methods, ingredients, equipment and procedures. · Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. · Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. · Perform opening checklist with minimal supervision. · Set up workstation with required mise and place, tools, equipment and supplies according to standards. · Maintain a positive and professional approach with coworkers and customers. · Be able to follow recipe cards and prep lists accurately · Ability to comprehend and follow recipes. · Complete opening and closing procedures · Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. · Ensure that food comes out simultaneously, in high quality and in a timely fashion. · Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.   Qualifications: · Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Sauté, Baking, Roasting, Poaching, Grilling, Steaming and frying). · Must have good fundamental knife skills. · Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items. · Basic math skills needed to understand and implement recipes and measurements. · Good eye/hand coordination needed to use all kitchen equipment including kitchen knives. · Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high-volume free-standing restaurant or catering company. A good familiarity and understanding of bulk preparation are preferred. Prefer 1 year of relevant experience. · Requires a working knowledge of local, state and federal sanitation standards. ServeSafe certified is preferred. · Must be able to work a variety of shifts, including weekends, days, nights and holidays. · Maintain a professional culinary attire, appearance, attitude, and performance. · Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion