Banquet Cook/Line Cook

Banquet Cook Position

POSITION SUMMARY

As one of the banquet cooks, you would be primarily responsible overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Additionally responsible to develop custom banquet menus, prepare, test, taste and control out new menu items. Maintain updated and accurate recipes of all dishes prepared for banquet functions. Also, review upcoming menus and ensure the store requisitions for food and supplies needed from various kitchen storerooms. Assist other resort departments as needed during busier times. Banquet Cook will report to the Banquet Chef.

PRIMARY RESPONSIBILITIES

Checking that ingredients remain fresh and safe for consumption. Preventing cross-contamination. Tracking the components of each meal to ensure that the final dish is completed in a timely manner. Ensuring that your workstation remains clean and orderly at all times. Speak to guests and coworkers using clear, appropriate and professional language. Report to work in uniform at posted scheduled times. Oversee that all food prepared is of consistently high quality and that portions are consistently controlled. Ensure that the work station and equipment are clean and sanitary. Adheres to state and local health and safety regulations. Follow all safety procedures for operating and cleaning all machinery at all times. Maintains neat professional appearance and observes personal cleanliness rules at all times. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality. Inform management of any problems concerning food quality or production control. Follow "Clean as you work" policy; responsible for sanitation and cleanliness of station at all times. Review banquet event orders (BEO) on a daily basis and make note of any changes. Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation. Able to coordinate banquet production and plating with the Executive Chef, and Banquet Manager. Effectively communicate both verbally and in writing to provide clear direction to staff. Assist the hotel's sales & catering or banqueting staffs with banquets, parties and other special events. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment. Assist the Chef in banquet menu development and execution. Responsible to maintain all equipment in a proper operational condition. Responsible to oversee the regular cleaning of all equipment used in the banquet kitchens. Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotels operating and business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards. Plans and manages food quantities and plating requirements for all banquet functions. Maintains food preparation handling and correct storage standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products.

PHYSICAL TASKS

Reach overhead and below the knees, including bending, twisting, pulling and stooping. Move, lift, carry, push, pull and place objects weighing less than or equal to 50 pounds without assistance. This position will also require lifting up to 75 lbs with assistance.

Job Types:

Full-time, Part-time, Temporary Pay:

$15.00 - $22.00 per hour

Experience:

Cooking:

2 years (Required) Ability to

Commute:

Syracuse, IN 46567 (Required)

Work Location:

In person