Banquet Cook

Legacy Ventures • Atlanta, GA

1d • Onsite

About The Position

A Line Cook prepares hot and cold meals for presentation according to predetermined recipes and menus. Line Cooks also monitor portions, manage inventories and maintain a sanitary kitchen work area.

Requirements

• Every order is handled with a high level of professionalism and any customer complaints are dealt with quickly and efficiently.
• This requires a practical knowledge of industry best practices and customer service.
• This position requires a commitment to details both verbally and non-verbally, therefore, the Line Cook must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
• Must understand instructions, read written company memorandums and communicate with little or no additional direction.
• Must adapt to different personalities of clients, vendors and coworkers without losing focus.
• Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Must understand motivational management techniques and lead coworkers using good judgement, tact and initiative through strict adherence to directions given by superiors.
• Must immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.
• Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.
• Look for ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.
• Must understand products, services and customer needs clearly.
• Must also possess related experience and become current in state-of-the-art sales methods.
• The Line Cook must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials.
• Must exert well-paced mobility for periods of up to four hours in length.
• Must have the ability to lift pots, pans, etc. weighing up to 40 pounds and must possess finger dexterity to use small tools adeptly.
• Must follow instructions carefully.
• Knowledge of techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.
• Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
• Must have knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Nice To Haves

• Must work overtime when needed and assist the workload of others.

Responsibilities

• Inspect all kitchen surfaces to ensure that all areas are safe and sanitary in accordance with food handling procedures.
• Prepare food as directed.
• Season and cook food according to recipes using personal judgment and experience.
• Appropriate presentation and quality of dishes.
• Estimate expected food consumption based on previous trends and developments.
• Inventory, place orders and properly store, date and rotate food items.
• Organize food storage and kitchen equipment.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Supervise work of kitchen staff as directed by management.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed