Banquet Cook 1

Job Description

Job Description

Duties & Responsibilities:

• Demonstrates the ability to complete Banquet Event Orders (BEOs) in a timely, neat, and organized manner to the specifications of each dish and the needs of the guests.
• Prep proteins, chop, slice, dice, peel, and portion fruits and vegetables, following portion control, food quality, and safe food handling standards.
• Safely operate and sanitize all kitchen equipment.
• Follows approved recipes while ensuring proper cooking techniques and the highest quality standards.
• Understands the importance of controlling product costs by managing waste. 
• High level quality control of all inventories, including food and kitchen equipment, ensuring that all product/inventory are properly rotated.
• Identifies, utilizes, and builds knowledge base of specific culinary terms (i.e. grilling, dicing, etc.) 
• Practices “clean as you go” habits, and leaves the workspace clean, organized, and sanitized. 
• Adheres to all CATZ and Health Department Guidelines.
• Strong communication with Supervisor for approval to leave assigned area for breaks, any guest service concerns, broken equipment, or problems with the kitchen areas. 
• Manage closing duties including end of day kitchen inspection
• Performs other duties as assigned
• Adheres to Zoo policies and protocols

Minimum Qualifications:

• Must have excellent interpersonal communication skills.
• Must take pride in the workspace and thrive in a team environment.
• Must have strong organizational skills. 
• Must be able to lift 50 lbs, push, pull, stock, and stand for long hours.
• Must be safety oriented.
• Must be able to work in a fast-paced environment.
• Must be available to work a flexible schedule, including mornings, days, nights, weekends, and holidays.
• Must be able to speak and read English.
• Previous catering or food service experience preferred.
• Working hazards include, but not limited to, hot surfaces, wet floors, hot surfaces and sharp objects