Cook Banquet

The Cook is responsible for preparing recipes and fooditems in accordance with the Executive Chef's requirements.

• Prepare, sautés, broiled, fried, baked and grilled food items in accordance to kitchen needs.
• Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs.
• Perform preliminary preparation work in a timely manner.
• Ensures ingredient supply levels are accurate.
• Move items from shelves to carts and transport to assigned stations for restocking purposes.
• Maintains the required par of food items in their assigned station from support areas throughout the property.
• Maintains a sanitary and organized work area.
• Understand proper safety and health codes and regulations and maintain them regularly.
• Ensure all areas assigned are clean and free of debris.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Assist with any other job-related duties that may be assigned.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Ability to perform assigned duties under frequent time pressures in an interruptive environment.
• Prior experience in banquet service or in the hospitality industry preferred.
• High school diploma or GED equivalent preferred.

Hourly Rate: $18.25 per hour

• Loud,fast paced environment, multiple tasks to be handled under timeconstraint.
• Front-line buffet cooks willhave a great deal of direct public contact. Requires standing, walking,bending, pushing, pulling, lifting and reaching throughout the shift.
• Must beable to handle a heavy business volume in a timely manner.
• Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.
• Loud,fast paced environment, multiple tasks to be handled under timeconstraint.
• Front-line buffet cooks willhave a great deal of direct public contact. Requires standing, walking,bending, pushing, pulling, lifting and reaching throughout the shift.
• Must beable to handle a heavy business volume in a timely manner.
• Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.