Banquet Cook II

Marriott•Half Moon Bay, CA

10d•$33 - $34

About The Position

The Banquet Cook II prepares food and presentations for banquets and buffets, sets up and operates action stations, carves meats at guests’ request, and helps keep food items adequately stocked. The role involves preparing ingredients and hot and cold foods according to recipes, quality and presentation standards, and food preparation checklists; checking food for doneness and quality; portioning and serving food; and setting up and breaking down the work station. The cook also cleans and disinfects kitchen areas, tools, and equipment. The position requires following company and safety procedures, reporting maintenance needs and unsafe conditions, completing required safety training, maintaining a clean and professional appearance, protecting company assets, and addressing guests’ service needs. The cook communicates professionally, supports team goals, and meets quality standards. Other reasonable duties may be assigned by supervisors. The role is with The Ritz-Carlton, part of Marriott International, whose service culture is guided by its Gold Standards.

Requirements

At least 2 years of related work experience.
Ability to stand, sit, or walk for extended periods.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.

Nice To Haves

High school diploma or G.E.D. equivalent.
No supervisory experience required.
No license or certification required.

Responsibilities

Prepare proper plate and platter presentations for banquets.
Set up and operate action stations for banquets or buffets.
Carve buffet meats as requested by guests.
Support banquet and buffet service by ensuring adequate stock of items.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare ingredients by portioning, chopping, and storing food; wash and peel fruits and vegetables; and weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality and presentation standards, and food preparation checklists.
Prepare cold foods and test foods for sufficient cooking and quality.
Set up and break down the work station.
Serve food in proper portions on appropriate receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment.
Follow company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions; and complete safety training and certifications.
Maintain a clean and professional uniform and personal appearance and protect company assets.
Anticipate and address guests’ service needs, communicate clearly and professionally, support team goals, and adhere to quality expectations and standards.
Perform other reasonable job duties as requested by supervisors.