Banquet Cook II

POSITION PURPOSE Manage all aspects of food production for banquets, including preparation according to description and adhering to sanitation practices. ESSENTIAL FUNCTIONS Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined methods in place required to service all banquet functions. Practice sanitation and safety daily to ensure total customer satisfaction. SUPPORTIVE FUNCTIONS Consult with Kitchen Supervisor, Sous Chef, or Executive Chef daily and with related departments. Participate in long‑range planning. Participate, support, and recommend ongoing hotel programs for continuous improvement and networking. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES Must be able to speak, read, write, and understand primary language(s) used. Must be able to read and write to facilitate communication. Requires good verbal and written communication skills. Must possess basic computational ability. Ability to read recipes and follow instructions. Ability to recognize and correct insufficiencies on stations and train for corrections. PHYSICAL DEMANDS Work mostly indoors; must work in extreme temperatures (freezers –10°F, kitchens +110°F) for up to 1 hour. Must sit at a desk for up to 5 hours per day; walking and standing required the rest of the day. Handle knives, pots, etc., and lift up to 50 lbs. Use kitchen machinery such as slicers, grinders, mixers. Perform cutting, cooking, plating, safety and sanitation practices. Operate under high stress, fast paced food service with quality consistency. Lift up to 50 lbs frequently; push/pull carts and equipment up to 250 lbs occasionally. Require strong manual dexterity, vision, hearing, and communication. QUALIFICATIONS High school or equivalent education required. 2–5 years cooking experience in a full‑service restaurant required. Degree or certificate in culinary arts preferred. Valid Food Handler’s Card required. Ability to obtain or maintain any government‑required licenses, certificates or permits. GROOMING All employees must maintain a neat, clean, and well‑groomed appearance per Cassara Carlsbad standards. ATTENDANCE Regular attendance in conformance with the standards is essential. Employees with irregular attendance or tardiness will be subject to disciplinary action up to and including termination. #J-18808-Ljbffr Grand Pacific Resorts