Banquet Cook

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:  Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.  Maintain safe food handling procedures at all times  Ability to understand large scale food production and times required to complete tasks.  Good knowledge of culinary fundamentals and techniques.  Maintain kitchen sanitation in accordance with health department guidelines  A proper understanding of how to properly and safely us all culinary equipment.  Required to learn all menu items produced by assigned station.  Ensure station is set for service 15 minutes prior to service.  The ability to do plate presentations that meet our specifications.  Prepare a mixture of buffet and plated style items  Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.  Perform work assignments to meet proper quantities within a necessary time frame.  Ability to communicate with other team members.  Maintain a positive and professional attitude in stressful situations.  Attend required monthly department meetings and company trainings.  Complete other duties as assigned by management.    Qualifications:  Required to have at least 4 years culinary experience in a hotel or restaurant kitchen.  ServSafe or equivalent food handlers certification required.  Excellent written and verbal communication skills as well as organizational skills.   Advanced knife skills required.  Must have basic mathematical skills and an understanding of weights and measures so as to be able to follow recipes.  Must be familiar with batch and quantity cooking  Must have the ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.  Culinary degree and/or formal training is strongly preferred.  Flexible Scheduling to include nights, weekends, and holidays.  Physical Requirements:  Must be able to lift, push, pull and carry moderate weight, up to 50 pounds.  Must be able to walk/stand for extended periods of time, with frequent bending and twisting.   Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.  Working Environment:  Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.  Exposure to hazardous cleaning chemicals.  Tools & Equipment:  Cooking utensils and equipment.     Local 26 contract stipulates rate per hour at $33.89