Banquet Cook 1

Banquet Culinary Specialist

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.