Banquet Cook
About The Position
Planning, prepping, cooking, and breakdown of banquets and events as scheduled by the Executive Chef. Duties/Responsibilities: Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables. Braising and grilling meat and vegetables. Review Banquet Event Orders for daily functions. Preparation for daily & upcoming banquets and events. Adhere to state and local health food safety guidelines. Maintain the highest level of sanitation regulations. Communicate with the Banquet Chef on menu items, equipment and supplies. Assist dishwashers as needed. Ensure workstation and equipment are clean and sanitary. Assist in food preparation and collaborate with Sous Chef and Executive Chef. Help in design, testing, and implementation of food menu. Produce high quality plates for Members in both design and taste. Assist with inventory, ordering and management of supplies. Ensure the food is of the highest quality and kitchen is in good, clean and hygienic condition. Keep work and food prep stations clean and comply with food safety standards. Offer suggestions and creative ideas that can improve the menu.
Requirements
- Prior experience as a cook, preferably with a focus on grilling.
- Desire for continuous learning and professional development.
- Capacity to stand for long hours.
- Thorough knowledge of food safety guidelines.
- Must be able to work with co-workers as a team player.
- Excellent organizational, time management, and multitasking skills.
- Level-headed with outstanding interpersonal skills.
- Commitment to the production of high-quality outputs and excellent customer service.
- Ability to work shifts over weekends and on holidays, as required.
- High school diploma or equivalent.
- Culinary diploma from a recognized institution or higher.
- 2 plus years of progressive growth in a similar Club/restaurant.
- Certification in food safety.
- Prolonged periods of standing and working in a kitchen.
- Exposure to extreme heat, steam, and cold is present in a kitchen environment.
- Exposure to various chemical fumes and noise.
- Must be able to lift up to 30-50 pounds at times.
- Manual dexterity to cut and chop foods and perform other related tasks.
- Must frequently immerse hands in water.
Responsibilities
- Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables.
- Braising and grilling meat and vegetables.
- Review Banquet Event Orders for daily functions.
- Preparation for daily & upcoming banquets and events.
- Adhere to state and local health food safety guidelines.
- Maintain the highest level of sanitation regulations.
- Communicate with the Banquet Chef on menu items, equipment and supplies.
- Assist dishwashers as needed.
- Ensure workstation and equipment are clean and sanitary.
- Assist in food preparation and collaborate with Sous Chef and Executive Chef.
- Help in design, testing, and implementation of food menu.
- Produce high quality plates for Members in both design and taste.
- Assist with inventory, ordering and management of supplies.
- Ensure the food is of the highest quality and kitchen is in good, clean and hygienic condition.
- Keep work and food prep stations clean and comply with food safety standards.
- Offer suggestions and creative ideas that can improve the menu.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
