Banquet Catering Cook

The National Medal of Honor Museum Foundation•Arlington, TX

7d•Onsite

About The Position

As a Banquet Catering Cook at the National Medal of Honor Museum, you will prepare high-quality food for our quick-service café, private events, banquets, catering functions, and special events. This role requires a culinary professional who can work efficiently in a fast-paced environment while maintaining the standards expected of a polished, fine-dining experience. You will be responsible for food preparation, cooking, plating, and presentation while providing timely service and maintaining the highest standards of food safety, sanitation, and cleanliness. The ideal candidate takes pride in their work, works well as part of a team, and has experience preparing food for banquets, catered events, and other high-volume or elevated dining experiences.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent.
Ability to interact with co-workers to ensure compliance with company service standards.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Ability to multitask in a fast paced, team orientated setting.
Must be able to read, speak and write in English.
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
Ability to work all Museum events, including extended hours, nights, weekends, and holidays as scheduled.
Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
Must be able to obtain Texas Food Handlers license within 14 days of start date.
Must be able to lift up to 25lbs regularly.

Nice To Haves

Professional training through a culinary education or 2+ years working in a fast-paced high-volume fine dining restaurant/catering facility preferred with strong line experience for Ala Carte Service
Communication - Expert
Food Handler's SERV Safe-food handling

Responsibilities

Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation.
Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures.
Ensures that proper food temperatures are maintained.
Responsible for safety standards, neatness and sanitation of work areas.
Maintain cleanliness of kitchen including shelves, walls, floors and drains.
Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of products.
Maintain proper sanitation for all dining and cooking utensils and cookware.
Handles and cleans kitchen equipment carefully and safely to prevent damage or injury.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
Adhere to company guidelines for appearance and uniform standard.
Participate in weekly inventory process.
All other duties as assigned.