Banquet Cook 2 (FT)

Grand Traverse Resort and Spa•Acme, MI

12d

About The Position

As a Cook 2, you will coordinate and participate in the preparation and production of food, ensuring that all food items are prepared to established standards while maintaining a high level of sanitation, safety, and efficiency in a fast-paced, high-volume kitchen environment. The position prepares food for the Resort, including high-volume à la carte line production, and supports food quality, guest satisfaction, safe food handling, inventory, sanitation, and efficient kitchen operations. The employee must be able to work flexible hours, including days, evenings, weekends, and holidays, and may perform other reasonable related duties as assigned by supervisors or management. Native American Preference applies. A background investigation and drug screen are conditions of employment.

Requirements

Culinary training or extensive cooking and production experience.
At least 2 years of experience in a food preparation position.
Current safe food handling certification.
Must pass a background investigation and drug screen as a condition of employment.
Ability to perform repetitive work efficiently and prepare food according to food handler guidelines.
Knowledge of cooking procedures, kitchen equipment, kitchen equipment safety, safe food handling, product storage, and inventory procedures.
Ability to communicate effectively with Prep Cooks, Wait Staff, and Supervisors.
Ability to work all shifts and holidays as needed.
Ability to work in a fast-paced, hot, and sometimes crowded environment; multitask; self-motivate; and accurately follow written and verbal instructions.
Ability to stand for long periods; lift more than 50 pounds; push heavy carts; and bend, stretch, kneel, lift, carry, and reach.
Ability to interact with others, adapt and perform under stress in emergency situations, handle stressful or compromising situations professionally, deal with difficult people, and work productively under strict time restraints and variable deadlines.
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment and may be required to work in confined spaces.
Must be able to work flexible hours, including days, evenings, weekends, and holidays.
Must follow OSHA and Health Department safety policies, procedures, and standards.

Responsibilities

Coordinate and participate in day-to-day food preparation and production for the Resort, ensuring high-quality standards and guest satisfaction.
Estimate food consumption and requisition or purchase foodstuffs as needed.
Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
Prepare food according to standardized recipes and presentation guidelines, handling high-volume à la carte line production.
Cut, trim, and bone meats and poultry for cooking.
Portion cooked foods appropriately, or instruct other staff on portion sizes and garnishing methods.
Complete assignments as requested by supervisors.
Maintain sanitation and safety standards, following Health Department and OSHA guidelines.
Minimize waste and spoilage through proper rotation, storage, and use of food items.
Adhere to grooming and dress standards in the Employee Handbook.
Maintain cleanliness and sanitation of the assigned work area and keep the workspace clean, stocked, and organized.
Maintain open communication with supervisors and team members.
Follow opening and closing procedures established by management.
Promptly report equipment malfunctions and safety hazards to management.
Comply with the Resort’s environmental practices and sustainability initiatives.