Banquet Cook (FT)

Grand Traverse Resort and Spa•Acme, MI

45d•Onsite

About The Position

This position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality. Demonstrates by example using proper food-handling techniques.

Requirements

College or culinary training or extensive cooking and production experience
Must have a minimum of 3 years work in a food preparation position
Must have a minimum of 1 years working in a supervisory role in a large kitchen
Professional communication skills, oral and written
Organizational and leadership skills
Works well under pressure
Can efficiently solve problems
Commitment to quality service
Basic math skills
Knowledge of basic training techniques
Awareness of local, state and federal health and sanitation laws
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine
Regularly required to stand, walk, talk or hear, listen, taste and smell
Must be able to stand for long period of time; frequently required to sit
Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves
Requires the ability to interact with people beyond giving and receiving instructions
Must be adaptable to performing under stress when confronted with an emergency
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 a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.
Native American Preference will apply. Must be able to pass a background investigation and Drug Screen as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality
Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment.

Responsibilities

Exceptional culinary and knife skills are mandatory
Must be a leader and have a great knowledge of both hot and cold food preparation and production
Work well under pressure and meet deadlines effectively
Good rapport with fellow employees and reflect positive attitude
Assist in the training of employees to company standards
Actively participates as a member of the management team
Report to work on time, in uniform and with proper tools
Complete all assignments requested of you
Maintain a high standard of sanitation and safety
Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
Must follow proper grooming and dress standards set forth by the Employee Handbook
Responsible for cleaning and sanitation of own area using Health Department guidelines
Maintain open line of communication with supervisor
Must understand and abide by environmental practices of the resort
Other duties as assigned
Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
Make sure all prep is getting done in a timely manner
Order products for next day’s business
Delegate work and requisition pick-ups to other employees
Create daily specials for your outlet
Keep employees motivated
Keep everyone informed of special soups, anything we are out of
Prepare proper weekly schedule according to forecasted business