The Banquet Cook is required to lead by example through hands-on involvement of all aspects of Banquet production and service. The Banquet Cook must always represent the Executive Chef's core values on Quality, Sanitation and fair treatment of all associates. The Banquet Cook is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and the Banquet Chef. The Banquet Cook will report directly to the Hotel's Banquet Chef and/or the Banquet Sous Chef. Must maintain professional relations with associates, treating them with respect and being held accountable, in line with the Kitchen and Hotel standards. Must be able to lift a minimum of 50lbs over the course of a shift and able to stand/ walk for an extended period over the course of a shift. The Banquet Cook should be well versed in all aspects of the

Banquet Kitchen:

Breakfast, lunch, brunch, tea services, receiving, amenities, dinner service, ext. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Demonstrate open communication between the kitchen and front of house departments Build, promote and mentor a banquet kitchen team that is committed to the highest quality food product and service, delivering Mobil Five Star expectations. Instill associate recognition throughout the Food & Beverage Division, which positively impacts all areas of the hotel and spa. Display excellent communication and organizational skills. Create a drive of daily passion for excellence and continuous improvement. Ability to always lead by example Instill a guest service attitude in all banquet associates Instill a calm, quiet, organized approach in all situations or conflicts. Important to balance work hours in any week between AM and PM shifts Important to work shifts when hotel activity is highest Important to understand clearly how the customer perceives the hotel's Banquet food and service Important to understand the need to build a strong a strong team of culinary professionals.