What are the responsibilities and job description for the Banquet Cook position at CSM Corporation?
This position is responsible for preparing and cooking food items in accordance with CSM/brand high quality standards to ensure guest satisfaction, including adherence to health regulations.
• Anticipates, plans for, and completes all prep work for the entire day based on hotel occupancy levels.
• Responsible for adhering to cost controls to reduce expenses and waste with food items.
• Ensures proper specifications are followed for cooking per the menu, recipes, and proper production/plate set-up.
• Responsible for proper use of all equipment and supplies.
• Expedites food items as necessary to ensure timely service.
• Greets all internal or external customers in a courteous and friendly manner.
• Responds to guest needs and provides the highest level of quality service.
• Assists other associates as needed to meet guest’s needs.
• Responsible for cleaning/sanitizing the kitchen regularly throughout shift and at the end of every shift.
• Assists dishwashers or bussers as needed.
• Completes all required paperwork accurately and in a timely manner including cooler and heating temperature logs, food safety logs, and other paperwork as required per health code requirements.
• Assists with inventory and completing inventory par sheets per requirements.
• Maintains a clean and safe work area, and handles all beverage/food in compliance with CSM, brand, local, state and federal regulations.
• Assist in maintaining sanitation and cleanliness of the Bistro, kitchen, and dish room.
• Follow all CSM/brand procedures for guest/associate incidents.
• Knowledgeable of hotel emergency procedures.
• Produces required volume of work by planning, organizing and prioritizing work duties.
• Adheres to CSM/brand grooming and appearance standards, general work rules, and department procedures.
• Attends all required department and hotel meetings and adheres to CSM attendance policy.
• Completes all assigned tasks within or outside the normal scope of the position or department.
• Takes initiative to assist wherever necessary, works as a team player, and actively contributes to the success of the food and beverage department.
Competencies/Skills Required: Must have one or more years of previous cook experience. Must have demonstrated exemplary customer service, attention to detail, and ability to perform job duties in a repetitious and fast paced environment. Must have the ability to speak, understand, and write English in order to meet guest’s needs.
Education: High school diploma/GED or equivalent experience required. ServSafe training and certification, or the ability to obtain local certifications as required by law.
Physical Requirements: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Requires ability to complete physically demanding responsibilities such as walking, standing, bending, carrying, and lifting continuously throughout the shift.
Competencies/Skills Preferred: Prefer two or more years of previous cook experience in a fast-paced restaurant environment.
• Anticipates, plans for, and completes all prep work for the entire day based on hotel occupancy levels.
• Responsible for adhering to cost controls to reduce expenses and waste with food items.
• Ensures proper specifications are followed for cooking per the menu, recipes, and proper production/plate set-up.
• Responsible for proper use of all equipment and supplies.
• Expedites food items as necessary to ensure timely service.
• Greets all internal or external customers in a courteous and friendly manner.
• Responds to guest needs and provides the highest level of quality service.
• Assists other associates as needed to meet guest’s needs.
• Responsible for cleaning/sanitizing the kitchen regularly throughout shift and at the end of every shift.
• Assists dishwashers or bussers as needed.
• Completes all required paperwork accurately and in a timely manner including cooler and heating temperature logs, food safety logs, and other paperwork as required per health code requirements.
• Assists with inventory and completing inventory par sheets per requirements.
• Maintains a clean and safe work area, and handles all beverage/food in compliance with CSM, brand, local, state and federal regulations.
• Assist in maintaining sanitation and cleanliness of the Bistro, kitchen, and dish room.
• Follow all CSM/brand procedures for guest/associate incidents.
• Knowledgeable of hotel emergency procedures.
• Produces required volume of work by planning, organizing and prioritizing work duties.
• Adheres to CSM/brand grooming and appearance standards, general work rules, and department procedures.
• Attends all required department and hotel meetings and adheres to CSM attendance policy.
• Completes all assigned tasks within or outside the normal scope of the position or department.
• Takes initiative to assist wherever necessary, works as a team player, and actively contributes to the success of the food and beverage department.
Competencies/Skills Required: Must have one or more years of previous cook experience. Must have demonstrated exemplary customer service, attention to detail, and ability to perform job duties in a repetitious and fast paced environment. Must have the ability to speak, understand, and write English in order to meet guest’s needs.
Education: High school diploma/GED or equivalent experience required. ServSafe training and certification, or the ability to obtain local certifications as required by law.
Physical Requirements: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Requires ability to complete physically demanding responsibilities such as walking, standing, bending, carrying, and lifting continuously throughout the shift.
Competencies/Skills Preferred: Prefer two or more years of previous cook experience in a fast-paced restaurant environment.
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