Banquet Cook III

Loews Hotels•Chicago, IL

1d•Onsite

About The Position

This position assists Cooks I & II in the preparation of food cooked to order and preps food for service according to established standardized recipes. The role involves setting up and organizing the work area, receiving and inspecting food products, preparing and storing raw food products, and following standardized recipes and portion control guidelines. The Banquet Cook III monitors finished product to ensure timely service, maintains sanitation standards, and operates kitchen equipment safely. They also communicate with the Steward regarding dishwashing needs and clean/break down their work area at the end of the shift. Other duties as assigned include promoting teamwork, reporting issues, being polite to guests and colleagues, executing emergency procedures, complying with safety regulations, attending meetings and training, maintaining equipment and work area cleanliness, and adhering to hotel policies and grooming standards.

Requirements

High School Diploma, or its equivalent
One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of standard kitchen equipment and its use
Ability to stand, stoop, bend; lift and carry up to 35 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, and rotates all food products to ensure high quality ingredients
Prepares and stores raw food products prior to cooking
Follows standardized recipes in the preparation of menu items
Adheres to established portion control guidelines and minimizes waste
Plates foods according to established plating/presentation guidelines
Monitors finished product waiting for server pick up to ensure prompt service and notifies supervisor of any delays
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, and washes hands frequently
Uses knives, slicers, mixers, choppers, grinders, and all other equipment in a safe manner
Notifies Supervisor of any equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans, etc.
Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards