Banquet Cook - On Call

IHG•San Diego, CA

12d•Onsite

About The Position

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know. This role supports an environment of high efficiency, quality, and customer service. The Banquet Cook will maintain detailed knowledge of all menus, recipes, food quality standards, and regulations. They will ensure food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. This role participates in the preparation of food items, reads menus for food requirements, and notifies management of inventory shortages. The cook ensures all food is stored in proper containers and at proper storage and holding temperatures, and adjusts thermostat controls to regulate/maintain appropriate temperatures for kitchen equipment. They will possess knowledge and understanding of the use of a variety of kitchen utensils and equipment, observe and test foods being cooked accordingly and at the correct proper temperature, and ensure proper portions of food onto serving plates are of high quality. The role follows all standard food handling, sanitation, and health department guidelines, ensuring compliance with federal, state, local, and company health, safety, and sanitation standards. This position requires non-slip, oil-resistant shoes and adherence to all safety policies and procedures, including reporting and resolving potential safety issues. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable, and the hotel provides the required PPE. Team members have the responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Strict compliance with the hotel's Hazardous Material (HAZMAT) program and familiarization with current MSDS is required. Reporting to work as scheduled (on time and on a regular basis) is an essential function of the job.

Requirements

Prior banquet or high-volume kitchen food prep experience preferred.
Possess an in-depth knowledge of food preparation, professional cooking and knife handling skills.
Requires ability to serve needs of guest through verbal face-to-face interactions.
Must demonstrate positive attitude and professional demeanor.
Communication and interpersonal skills and commitment to a high level of guest satisfaction.
Completes required training as scheduled.
Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and interpret documents. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards. Including label and dating of product time temp logs.
Must maintain a clean appearance and professional demeanor.
Completion of a degree or certificate in culinary arts, and five years of experience as a cook or equivalent experience preferred; or equivalent combination of education and culinary/kitchen operations experience with specialized training in the kitchen.
Carrying or lifting items weighing up to 50 pounds.
Standing up and moving about the kitchen.
Handling food, objects, products and utensils.
Bending, stooping, kneeling.
Must have own knives for work functions.
Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Culinary degree or training desired.
Prior lead or supervisory experience desired.

Responsibilities

Supports an environment of high efficiency, quality and customer service.
Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
Participates in preparation of food items.
Reads menu for food requirements.
Notifies manager of inventory shortages.
Ensures all food is stored in proper containers and at proper storage and holding temperatures.
Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed.
Knowledge and understanding the use of variety of kitchen utensils and equipment’s.
Observes and tests foods being cooked accordingly and at the correct proper temperature.
Ensures proper portions of food onto serving plates is of high quality.
Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Participate in the preparation of, check and approve, food items prepared.
Ensure that all food is prepared in an attractive and appetizing manner.
Check daily function sheets and prepare items accordingly.
Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
Works with stewarding department to coordinate needs.
Seeks opportunities to improve satisfaction and immediately handles.
Assists in controlling all food products, leftovers, waste and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
Prepares work area for next service period.
Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.