Banquet Cook 2 (FT)

Grand Traverse Resort•Acme, MI

3d•Onsite

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.

Requirements

Culinary training or extensive cooking and production experience required
Minimum of 2 years’ experience in a food preparation position
Current safe food handling certification required
Must be able to pass a background investigation and drug screen as a condition of employment
Ability to perform repetitive work efficiently
Ability to prepare food following food handler guidelines
Knowledge of cooking procedures and kitchen equipment
Ability to communicate effectively with Prep Cooks, Wait Staff, and Supervisors
Knowledge of safety rules for kitchen equipment and safe food handling practices
Knowledge of product storage and inventory procedures
Ability to work all shifts and holidays as needed
Ability to work in a high-paced, hot, and sometimes crowded environment
Ability to multitask and self-motivate in a busy work environment
Ability to follow both written and verbal instructions accurately
Regularly required to stand, walk, talk, hear, taste, and smell
Must be able to stand for long periods; frequently required to sit
Must be able to lift more than 50lbs., push heavy carts, bend, stretch, kneel, lift, carry, and reach
Safety sensitive – daily use of knives, slicers, hot oil, and gas stoves
Ability to interact with others beyond giving and receiving instructions
Must be adaptable to performing under stress in emergency situations
Must be able to effectively handle stressful and compromising situations while remaining focused and professional
Must be able to deal with difficult people without losing perspective
Must be able to work productively under strict time restraints with variable deadlines
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment
May be required to work in confined spaces
Must follow all safety policies, procedures, and standards set by OSHA and the Health Department
Must be able to work flexible hours including days, evenings, weekends, and holidays

Responsibilities

Coordinate and participate in the 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 a high volume of a la carte line production
Cut, trim, and bone meats and poultry for cooking
Portion cooked foods appropriately, or provide instruction to other staff regarding portion sizes and garnishing methods
Complete all assignments as requested by supervisors
Maintain a high standard of sanitation and safety, following all Health Department and OSHA guidelines
Minimize waste and spoilage through proper rotation, storage, and usage of all food items
Adhere to proper grooming and dress standards as set forth by the Employee Handbook
Ensure cleanliness and sanitation of assigned work area
Maintain open line of communication with supervisors and team members
Follow opening and closing procedures as outlined by management
Report any equipment malfunctions or safety hazards to management promptly
Maintain a clean, stocked, and organized workspace
Comply with the Resort’s environmental practices and sustainability initiatives