Banquet Cook 1

Overview:
Provide high quality standards and procedures in preparing/serving all banquet food.
Responsibilities:
* Maintain kitchen sanitation in accordance with health department guidelines
* Perform work assignments to meet proper quantities within a necessary time frame.
* Prepare a mixture of buffet and plated style items
* Responsible for full knowledge of menu and recipes.
* Complete daily job tasks including preparation of menu items without constant supervision
* Maintain daily preparation par lists.
* Maintain daily product freshness on hot line and pantry station.
* Communicate to Supervisors and Sous Chefs the needs and requirements of the kitchen.
* Adhere to all Health and Safety regulations.
Qualifications:
* Minimum 2 years banquet culinary experience is required.
* Experience in a high volume upscale, hotel banquet operation is preferred.
* Must be familiar with all cooking techniques.
* Must be familiar with batch and quantity cooking.
* Advanced knife skills are required.
* Must have the ability to multi-task.
* The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds is required.
* Ability and willingness to work a flexible schedule to include nights, weekends, and holidays.