Banquet Cook - FT

Banquet Cook - FT

Lincoln, CA 95648

Overview

Position Type Full Time Job Shift Any Education Level High School Category Food & Beverage

Description

Position Summary:

The Banquet Cook is responsible for the preparation and production of both hot and cold food items from small to large quantities for on-property and off-site events, ensuring each dish is cooked and presented according to established recipes and standards. The Banquet Cook will also support daily food preparation for other restaurants and outlets of the property including In-Room Dining. The Banquet Cook also prepares sauces and dressings, portions and cuts cakes and pies, and assembles dessert offerings. The Banquet Cook works with the Banquet Chef and Sous Chefs to prepare food, stock items, maintain kitchen standards, and uphold food safety and sanitation standards. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Essential Functions:

1. Practice, support, and promote Thunder Valley Casino Resort's "ELITE" company-wide service mission and demonstrate AAA Four Diamond service standards at all times.

2. Prepare food according to Thunder Valley Casino Resort's standards and specifications. The majority of the production will consist of hot food preparation and will involve frying, sauting, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. Cook pizzas to order at designated outlets. Food preparation may include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese. 3. Prepare food for multiple outlets including, but not limited to, In Room Dining, Lobby Bar, Poker Room, Banquets, Hot Dog Cart, The Venue, and the Pool.

4. Prepare ingredients, cook food according to recipes, and ensure food is hot and ready to serve. Demonstrate basic food knowledge, cooking techniques, knife skills, ability to operate kitchen equipment including slicers, fryers, ovens, mixers, blenders, and other commercial appliances.

5. Monitor the quality, quantity, and portioning of banquet food items to ensure consistency with event specifications, presentation standards, and portion control guidelines. Ensure all food meets quality and timing requirements.

6. Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.

7. Follow Banquet Event Orders (BEO) and work with the Chef to execute the menu.

8. Follow proper first-in/first-out (FIFO) product rotation as directed.

9. Set up stations using the appropriate station check list. Follow proper food labeling, rotation, and storage methods.

10. Prepare and plate meals and set up buffet stations with proper garnishes and elevated presentation, ensuring alignment with BEOs and AAA Four Diamond service.

11. Maintain cleanliness, safety, and sanitation standards throughout the shift, including during prep, service, and closing procedures. in accordance with department policies and those of the Department of Indian Health Services.

12. Display knowledge of all emergency procedures.

13. Follow assigned work schedules, duties, and rotation.

14. Treat all fellow Team Members with professionalism, respect, fairness, and dignity.

15. Display and encourage a strong spirit of teamwork and cooperation within the department.

16. Adhere to all department policies, procedures, and expectations as set forth by Food and Beverage leadership.

17. Communicate consistently with all managers, keeping them aware of all department activities.

18. Adhere to all policies and procedures as set forth by Food and Beverage leadership.

19. Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.

20. Maintain cleanliness, safety, and sanitation standards throughout the shift, including during prep, service, and closing procedures. in accordance with department policies and those of the Department of Indian Health Services.

21. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.

Qualifications

Minimum Qualifications:

1. Two (2) years of experience in the culinary industry.

2. Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production.

3. High school education or equivalent preferred.

4. Ability to manage time effectively with minimal supervision. Ability to handle high pace production.

5. Ability to handle constructive criticism and be willing to continuously improve.

6. Possess and demonstrate great attention to detail in order to maintain kitchen's appearance and operating standards.

7. Must be able to read all tickets, BEOs, production sheets, time and temperature logs, waste logs, recipes, and organize food production in a timely manner.

8. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.

9. Ability to work varied schedules including weekends and holidays.

10. Must be at least 18 years of age.

11. Must be able to obtain UAIC Tribal Gaming License.

Physical Requirements:

1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.

2. Ability to lift up to 50 lbs., with or without assistance

3. Ability to push up to 250 lbs. using a pushcart.

4. Must be able to work in walk-in refrigeration units with temperatures as low as -10F.

5. Must be able to bend and reach to a height of 6 feet with or without assistance.

6. Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.

7. Manual dexterity required to safely and effectively operate kitchen tools and equipment.