Banquet Line Cook

Summary

Responsible for properly preparing and cooking all food items in a safe, timely, organized manner maintaining high quality of foods.

Job Duties:

• Be able to prepare, portion, cook, and plate food accordingly.
• Be able to produce standardized recipes.
• Operates as prep, pantry, or griddle/fry cook – prepares a variety of simple food items.
• Ensure station is prepared to meet anticipated business levels, assisting fellow staff as needed. 
• Ability to safely handle kitchen tools and equipment following sanitation guidelines.  
• Maintains quality and freshness of food through proper storage and maintenance.
• Follows all appropriate procedures and works under supervision of the culinary management team.

Qualifications

• High school diploma or GED equivalent.
• 0-2 years of entry level experience with food preparation. 
• Must be Serv-Safe certified.