Banquet Cook 2 (FT)

Grand Traverse Resort•Acme, MI

11d

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 role involves preparing food according to standardized recipes and presentation guidelines, including high-volume à la carte line production. The Cook 2 estimates food consumption and requisitions or purchases foodstuffs as needed, receives and examines supplies, and helps ensure quality, quantity, proper storage, and inventory practices. The position also requires maintaining cleanliness, minimizing waste, following safety and sanitation standards, communicating with supervisors and team members, and supporting the Resort’s environmental practices and sustainability initiatives. The Cook 2 must be able to work flexible hours, including days, evenings, weekends, and holidays, and perform effectively in a fast-paced, hot, humid, and sometimes crowded kitchen environment.

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 and kitchen equipment.
Ability to communicate effectively with Prep Cooks, Wait Staff, and Supervisors.
Knowledge of kitchen equipment safety rules and safe food handling practices.
Knowledge of product storage and inventory procedures.
Ability to work all shifts and holidays as needed.
Ability to multitask, self-motivate, and follow written and verbal instructions accurately in a busy work environment.
Ability to stand for long periods and lift more than 50 pounds, push heavy carts, bend, stretch, kneel, carry, and reach.
Ability to interact with others, adapt under stress, handle stressful situations professionally, and work productively under strict time restraints with variable deadlines.
Willingness and ability to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment, and in confined spaces when required.
Must follow safety policies, procedures, and standards set by OSHA and the Health Department.

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, including 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.
Ensure cleanliness and sanitation of the assigned work area.
Maintain open communication with supervisors and team members.
Follow opening and closing procedures outlined by management.
Promptly report equipment malfunctions and safety hazards to management.
Maintain a clean, stocked, and organized workspace.
Comply with the Resort’s environmental practices and sustainability initiatives.