Banquet Cook

VH Lisle • Chicago, IL

3d • Onsite

About The Position

Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Set up station with predetermined method place required to service all banquet functions. Practice sanitation and safety daily to ensure the total customer satisfaction. Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking. Note: Additional tasks may be added during employment.

Requirements

• A minimum of two-years culinary experience
• Food handler's certification
• Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Must be able to clean and sanitize all equipment that is not movable (slicer, kettle, buffalo chopper, etc..)

Nice To Haves

• SERV Safe certified

Responsibilities

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

Benefits

• Paid holidays
• Sick leave
• Vacation: 40 hours after first year of service; 80 hours annually after 10 years of service
• Medical coverage through the Local 1 Unite HERE Health & Welfare Plan
• Dental coverage through the Local 1 Unite HERE Health & Welfare Plan
• Participation in the Local 1 Unite HERE Retirement Fund (pension plan)
• Pre-paid legal services
• Short-term disability and life insurance (per collective bargaining agreement)
• Employee Assistance Program (EAP)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed