Banquet Cook Job Description

Banquet Cook Job Description Template

Our company is looking for a Banquet Cook to join our team.

Responsibilities:

  • Visually inspect all food sent from the kitchen;
  • Maintain cleanliness and comply with food sanitation standards at all times;
  • Assists in food preparation to ensure food adheres to the standards of quality;
  • Ensures all food is prepared and served in a timely, organized, and efficient way;
  • Assists chef in maintaining, organizing, and keeping inventory of all food;
  • Ensure all safe food-handling procedures are being demonstrated at all times;
  • Maintains cleanliness and organization of kitchen and equipment;
  • Prepare food items according to designated recipes and quality standards;
  • Ensure knowledge of menu and all food products;
  • After receiving each week’s BEO, responsible for executing assigned production lists;
  • Receives food and supply orders and ensures completeness of order and top quality of items;
  • Works directly under the Chef de Cuisines and Sous Chef who are responsible for/in charge of the kitchen in its entirety;
  • Stock and maintain designated food station(s);
  • Prepare requisitions for supplies and food items, as needed;
  • Manage guest orders in a friendly, timely and efficient manner.

Requirements:

  • High school diploma or GED required, culinary degree preferred;
  • Must have an extraordinary palate and strong interest in food trends and quality;
  • Vision abilities required by this job include close vision;
  • Must be detail oriented, extremely organized and great at time management;
  • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking;
  • Associate is often required to sit and use his or her hands and fingers, to handle or feel;
  • Must be extremely hard working and willing to work long hours during the high season, depending on the magnitude of the event;
  • Associate must be able to sit in the same position for up to 8 hours a day consecutively;
  • Must have strong experience in a fine dining kitchen, ideally a catering kitchen;
  • Must have excellent knife skills and cooking techniques, ideally with experience in cooking exceptional food for very large groups;
  • Knowledge of herbs and spices and proper use of each;
  • Associate may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl;
  • Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to join our kitchen team;
  • Have thorough knowledge of menus and the preparation required, according to hotel standards;
  • Ability to stand during entire shift.