Banquet Cook

Starting Pay based on experience levels.

• Provides professional and courteous service at all times.
• Cooks and otherwise prepares foods according to recipes and specifications.
• Checks all food for taste, temperature and eye appeal.
• Cuts, trims, bones and carves meats and poultry for cooking.
• Prepares and submits requisitions to the Chef for food items.
• Receives and checks food inventory and supplies for quality and quantity.
• Rotates and places all food in clean containers, labeled and dated.
• Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with policy and health regulations.
• Accommodates guest requests for special food items as available.
• Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team.
• Consults with Executive Chef and/or Banquet Manager regarding week's forecast, special functions, and volume of expected concession activity.
• Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
• Acts as carver, grade mangier as required