Banquet Cook Part Time

Banquet Cook Part Time

Safely prepare food items, following menu specifications and standard recipes. Must strive for accuracy and efficient use of time while creating excellent food products.

Actively participates with staff to cook, prepare, dish-up and assemble food. Check station before, during and after shift for proper set-up and cleanliness. Fully observe all safety procedures as well as clean-as-you-go techniques. Encourage and abide by all health codes and hand washing guidelines. Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest. Be able to prepare an order list for recipe preparations. Utilize math skills to adjust recipe ratios for scaling and batch cooking. Be in constant communication with Lead Cook, Line Cooks, and Chefs. Preparation of hot and cold sauces. Must have basic knife skills. To have full knowledge of the SDS program. Ability to perform all duties at a higher level of accuracy and speed than a Cook.

One year minimum experience in food preparation and food knowledge. Must be able to perform all cooking duties. Must be able to work at a fast pace with a sense of urgency. Must be able to complete any classes or certifications required by the state of Iowa or Hard Rock Hotel & Casino Sioux City.

Must have ability to: Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives. Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. Grasp, bend, lift and/or carry, or otherwise, move or push goods in a food warmer weighing a maximum of 300 lbs. at a continuous schedule. Read, write, speak, and understand basic English in order to read recipes and communicate with other Team Members. Organize and prioritize work and meet deadlines. Adheres to control procedure for food costs and quality. Perform all assigned side work to include replenishing/restocking workstation. Ability to read and gather all necessary items for recipe execution. Work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity. Always conduct oneself in a manner that reflects a positive professional image. Read and utilize math skills for recipes and measurements.