Banquet Cook

AT&T Hotel & Conference Center•Austin, TX

4d•Onsite

About The Position

The AT&T Executive Education and Conference Center is seeking a Banquet Cook to produce all hot and cold food items for service in banquet and catering functions, ensuring that all are prepared according to Flik standards and specifications. This role is crucial for maintaining the high standards of our world-class facility, which offers stylish and comfortable accommodations and dining experiences for business travelers, festival attendees, and Austin sightseers, located steps from UT and the Capitol.

Requirements

Must be able to prepare food of consistent quality in a fast and efficient manner.
Must be able to date all food containers and rotate per Standard Operating Procedures (SOP).
Must practice safety standards at all times.
Must be able to cook orders as requested by the Chef, dictated by the Banquet Event Orders, including special requests.
Must be able to start food items that are prepared ahead of time, following recipes and preparing appropriate amounts.
Must practice sanitation standards at all times.
Must be able to properly portion and organize all items on assigned mise en place carts.
Must be able to control food waste, loss and usage per SOP.
Must be able to alert Banquet Culinary Management for any product concerns regarding quality and quantity, as well as any shortages.
Must be able to assist in prep work of mise en place as required for the next shift.
Must be able to return all food items not used on next shift to designated storage areas, covering/dating all perishables.
Must be able to carry out all reasonable requests by management.

Responsibilities

Prepare food of consistent quality in a fast and efficient manner for banquet and catering events.
Date all food containers and rotate per Standard Operating Procedures (SOP).
Practice safety standards at all times.
Cook orders as requested by the Chef, dictated by the Banquet Event Orders, including special requests.
Start food items that are prepared ahead of time, making sure to follow recipes and prepare appropriate amounts.
Practice sanitation standards at all times (e.g., ensure all perishables are kept at proper temperatures, proper sanitation equipment is on station, proper cutting boards are used).
Properly portion and organize all items on assigned mise en place carts, designated by Banquet Culinary Management.
Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems.
Alert Banquet Culinary Management for any product concerns regarding quality and quantity, as well as any shortages.
Assist in prep work of mise en place as required for the next shift.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Carry out all reasonable requests by management within capabilities.