Banquet Cook

Overview

A Banquet Cheft is: Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating.  Will play a key role in contributing to our member and guest dining experience. Responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.

Responsibilities

Line Cook:

• Set-up and stock stations with all necessary supplies and prep items
• Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
• Cook and prepare menu items in cooperation with the rest of the kitchen staff
• Assist in preparation and execution of event food service
• Answer, report and follow Executive and Sous Chef’s instructions and direction
• Clean stations and properly store food items
• Labelling and stocking, and maintaining inventory of all food storage areas
• Ensure that food is presented simultaneously, in high quality and in a timely manner
• Comply with sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen\
• Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers

Qualifications

Requirements:

• Line Cook
  • Strong organizational, interpersonal, and communication skills.
  • Portray a high degree of professionalism at all times.
  • Numeracy skills.
  • Ability to multi-task.
  • Adaptability and appreciation of diversity.
  • Accuracy and attention to detail.
  • Keen understanding of industry-standard best cooking and preparation practices.
  • A clear understanding of cooking measurements.
  • Superior dexterity skills to operate cutting tools quickly and safely.
  • Sense of urgency.
  • Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
  • High energy level.
  • Two (2) years of experience in country club, fine dining, or event kitchen required.

Environmental Factors/Physical Demands:

• Work is performed in a restaurant environment both indoors and outdoors.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
• Stands, sits, or walks for an extended period of time.
• Subject to bending, reaching, kneeling, stooping, and lifting.

Position Type and Expected Hours of Work:

• This is a full-time position with flexible days and hours including evenings, weekends, and holidays.

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