Banquet Cook | Tulyp Hotel | Part Time

Job Description

Job Description

Employee Benefits

• Paid time off for all full-time and part-time team members
• 8 hours of paid volunteer paid for all team members
• Holiday pay
• Travel discounts for employees, friends, & family
• Restaurant discounts
• Referral Program
• Health, vision, dental, and life insurance available for all full-time team members
• Employee recognition perks and benefits
• Advancement opportunities 
• Paid maternity/paternity leave or adoption leave for qualifying FMLA

Position Summary:

Responsible for the preparation of food items required for all banquet events (breakfasts, luncheons, dinners, and special parties), while following local health department standards, 6PM Hospitality’s Core Values, 6PM Hospitality Partners and Hilton standards, as well as going above and beyond to ensure that guests are 100% satisfied.

Essential Functions

• Report to work in uniform, presented neat and clean
• Greet all guests in a friendly, positive manner.  Ask questions of guests and make personal connections to make them feel they are welcome and valued
• Anticipate and meet the needs and expectations of our guests, then go one step further
• Collect food and beverage products and small wares required for item preparation
• Operate food production equipment according to manufacturer’s instructions
• Carefully follow standard recipes while preparing assigned items for banquet service
• Notify the Kitchen Manager of expected shortages and excesses
• Ensure that assigned work areas and equipment are clean and sanitary
• Assist the Kitchen Manager in maintaining security and safety in the kitchen
• Set up, maintain, and break down prep cook stations
• Requisition items needed to produce menu items
• Adhere to local health and safety regulations
• Maintain any logs required by the health department
• Maintain the highest sanitary standards
• Assist in plating food items for service
• Handle leftover food items as instructed by the Kitchen Manager or Assistant Kitchen Manager
• Return soiled food preparation utensils and small ware items to the proper areas
• Clean banquet preparation/serving equipment
• Clean assigned work station areas
• Consistently use safe and sanitary food handling practices
• Clean up venue after event ends and assist with inventory, food storage and other closeout tasks
• Follow all 6PM Hospitality processes and Hilton standards
• Exhibit regular and recurrent attendance records                                                                                                                                                             
• Other duties as requested by management

Position Requirements:

Minimum Knowledge: Requires ability to interpret / extract information and / or perform arithmetic functions. Good communication skills

Formal Education and Job-Related Experience: Culinary experience preferred

License, Registration, and/or Certification Required: Servsafe certification preferred

External and Internal Personal Contact:

Communications: Daily- Verbal &Written

Weekly- Participation in meetings

Teamwork and Collaboration:   This job is part of a formal work team within the department 

Working Conditions and Physical Effort:

Stress Load:  Regular exposure to stresses

Workload Fluctuation: The workload required to perform this job requires ability to adapt to change

Manual Skills:  Significant portions (more than 50%) of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations

Physical Effort:  Significant portions (more than 50%) of daily assignments involve prolonged standing, transporting material or equipment, or lifting, moving, or carrying heavy (over 30 pounds) materials for intermittent periods throughout the day

Physical Environment:  Some portions (10-50%) of daily assignments involve exposure to dirt, odors, noise, or temperature / weather extremes.  Working surfaces may be un-level, slippery, or unstable

Work Schedule:  Work regularly requires or varies between day, evening, night, holiday, and/or weekend assignments.  Schedule varies according to business demands and needs

Occupational Risks:  Significant portions (more than 50%) of daily assignments involve occupational risk, such as cuts, burns, exposure to toxic chemicals, injuries from falls, or back injury sustained with assisting in moving, lifting, or positioning equipment or materials

Ergonomics Risks:  Some portions (10-50%) of daily assignments involve ergonomic risk, such as regular repetitive tasks, forceful or prolonged exertions of the hands, vibration, cold temperatures, hot temperatures, heavy lifting, pulling, pushing, or carrying of heavy objects, poor body mechanics, restrictive workstations, or awkward postures

Safety:  Responsible for adhering to all safety policies and procedures of 6PM Hospitality

Required Travel:  Position does not require travel to other 6PM Hospitality properties or client locations.  Work is completed on the property