Banquet Cook

Stonebridge Hospitality Management•Dallas, TX

6d•$19 - $21•Onsite

About The Position

The Banquet Cook prepares and cooks food according to the hotel’s standards of quality and consistency. Working under the guidance of the Banquet Chef, Executive Chef, or Sous Chef, the cook completes assigned duties to provide guests with exceptional culinary experiences. The role prepares ingredients and menu items for scheduled AM or PM shifts, follows recipes and quality standards, handles guest orders efficiently, monitors and replenishes food stock, and maintains safe, clean, and sanitary workstations. The position is part-time in a hotel kitchen in Dallas, Texas, and pays $19.00–$21.00 per hour. The work environment has varying temperatures, frequent exposure to cleaning chemicals, and minimal to moderate noise. The role requires standing and walking for extended periods or entire shifts, and lifting, carrying, pushing, or pulling up to 50 pounds occasionally and up to 20 pounds frequently or constantly. Flexible, long hours may include nights, weekends, and holidays. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

Associate’s degree in culinary arts or equivalent from a two-year college or technical school, or six months to one year of related experience and training.
Knowledge of cooking techniques, knife skills, and food safety procedures.
Ability to work in a fast-paced, high-pressure kitchen environment.
Ability to use cooking metrics and measurement conversion methods.
Strong attention to detail and ability to follow recipes and instructions accurately.
Safe Serve/Food Handler’s Card required.
Ability to handle the physical demands of a fast-paced kitchen, including extended standing and walking and lifting, carrying, pushing, or pulling items up to the stated weights.

Responsibilities

Prepare ingredients and dishes in accordance with scheduled AM/PM shifts and menu items.
Prepare, cook, and store food safely using Serve-Safe methods.
Operate the assigned station efficiently while adhering to safety guidelines.
Follow kitchen opening and closing procedures.
Maintain cleanliness and comply with food sanitation standards.
Prepare food items according to designated recipes and quality standards.
Manage guest orders in a friendly, timely, and efficient manner.
Monitor food stock and replenish as needed to keep workstations fully stocked.
Follow written and verbal instructions from supervisors or chefs.
Maintain personal appearance and grooming in accordance with the dress code.
Use proper knife handling and cooking techniques to prepare pantry items, sandwiches, salads, and desserts.