Banquet Cook (FT)

Grand Traverse Resort and Spa•Acme, MI

14h•Onsite

About The Position

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

Requirements

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
Ability to work well under pressure and meet deadlines effectively
Ability to maintain good rapport with fellow employees and reflect positive attitude
College or culinary training or extensive cooking and production experience
Minimum of 3 years work in a food preparation position
Minimum of 1 year working in a supervisory role in a large kitchen
Professional communication skills, oral and written
Organizational and leadership skills
Ability to 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

Responsibilities

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
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
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
Understand and abide by environmental practices of the resort
Perform other duties as assigned
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