Banquet Cook

• Supports an environment of high
  efficiency, quality and customer service. 
• style="font-size: 10pt;">Maintains detailed knowledge of all menus, recipes,
  food quality standards and regulations.
• Ensures food leaves the kitchen simultaneously and in a timely fashion,
  is of high quality, and is prepared according
  to order. 
• Participates
  in preparation of food items
• Reads
  menu for food requirements. 
• Notifies manager of inventory shortages. 
• style="font-size: 10pt;">Ensures all food is stored in proper containers and
  at proper storage and holding temperatures.
• style="font-size: 10pt;">Adjusts thermostat controls to regulate/maintain
  appropriate temperature for all kitchen equipment as needed
• style="font-size: 10pt;">Knowledge and understanding the use of variety
  of kitchen utensils and equipment’s. 
• style="font-size: 10pt;">Observes and tests foods being cooked accordingly
  and at the correct proper temperature.  
• style="font-size: 10pt;">Ensures proper portions of food onto serving plates
  is of high quality
• Follows all
  standard food handling, sanitation and health department guidelines. Ensures
  compliance with federal, state, local and company health, safety, and sanitation
  standards. 
• Must wear
  non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts
  on reports of potential safety issues or whenever observed and takes immediate
  action to resolve any situations. OSHA laws require the use of Personal
  Protective Equipment (PPE) when performing work duties that have the potential
  of risk to your health or safety.
  
  Team members will be trained in the proper use and care of assigned PPE if
  applicable. The hotel provides the required PPE. Team member has responsibility
  to report defective, damaged or lost PPE or equipment that does not fit properly
  to their Manager. Maintains strict compliance with hotel's Hazardous Material
  (HAZMAT) program and familiarizes self with current
  MSDS. 
• Reporting to work
  as scheduled (on time and on regular basis) is an essential function of
  the job. 

lang="EN-GB">RESPONSIBLE BUSINESS

• style="font-size: 10pt;">Participate in the preparation of, check and approve,
  food items prepared.      Ensure that all food is prepared in
  an attractive and appetizing manner.

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style="font-size: 10pt;">Check daily function sheets and prepare items
accordingly.

• Ensure the proper handling, cleanliness
  and maintenance of the working area. Maintain sanitation, cleanliness, safety
  and health standards.
  
  Inspect the sanitation, operation and cleanliness of all tools, equipment
  and supplies, including ovens. 

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style="font-size: 10pt;">May or perform other duties as assigned but is
not limited to.

• Works
  with stewarding department to coordinate needs. 
• style="font-size: 10pt;">Seeks opportunities to improve satisfaction
  and immediately handles 
• Assists in controlling all food products, leftovers, waste
  and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen,
  walk-in coolers and all storage areas as directed. Maintains work area in clean
  and organized manner. 
• Prepares work area for next service period. 
• style="font-size: 10pt;">Notifies management of unsafe conditions, needed
  maintenance of any equipment and any accidents. Note: This job description
  is not intended to be all-inclusive. Team Members may perform other related
  duties as required to meet the ongoing needs of the organization. Management
  reserves the right to add, modify, change or rescind work assignments and
  to make reasonable accommodations
  as needed. 

Qualifications (relevant experience,
education and training): 

• Prior banquet or high-volume kitchen
  food prep experience preferred.
  
  Culinary degree or training desired. Prior lead or supervisory experience
  desired. 
• Possess an in-depth
  knowledge of food preparation, professional cooking and knife handling
  skills.
• Requires ability to serve
  needs of guest through verbal face-to-face interactions. Must demonstrate
  positive attitude and professional demeanor Communication and interpersonal
  skills and commitment to a high level of guest
  satisfaction. 
• Completes
  required training as scheduled.
• Requires ability to perform basic math skills such as addition,
  subtraction, multiplication and division. 
• style="font-size: 10pt;">Ability to apply common sense understanding to carry
  out detailed but uninvolved written or oral instructions. Ability to deal
  with problems involving a few concrete variables in standardized
  situations. 
• Ability to read
  and interpret documents. Must be able to speak, read, write and understand
  English to understand instructions, safety rules,
  and communicate. 
• Due to
  the cyclical nature of the hospitality industry, team members may be required
  to work varying schedules to reflect the business needs of the hotel.
  
  Work schedules will include working on holidays, weekends and alternate
  shifts. 
• Must have a valid
  current Food Handlers Card or willingness and ability to obtain one within 30
  days of employment.
• Must know all
  applicable health standards. Including label and dating of product time temp
  logs. 
• Must maintain a clean
  appearance and professional
  demeanor. 

Salary: $28.10