Banquet Cook

Sage Hospitality•Charlotte, NC

6d•Onsite

About The Position

The UNC Charlotte Marriott is committed to providing exceptional service and memorable experiences for our guests. We are currently seeking a dedicated and skilled Banquet Cook to join our culinary team and contribute to our reputation for excellence. The Banquet Cook is responsible for preparing and cooking meals for banquet events according to established standards and specifications. This role requires a strong attention to detail, excellent culinary skills, and the ability to work efficiently in a fast-paced environment.

Requirements

Proven experience as a cook, preferably in a banquet or large event setting
Knowledge of culinary techniques and food safety standards
Ability to work flexible hours, including evenings, weekends, and holidays
Strong teamwork and communication skills
Ability to work efficiently under pressure in a fast-paced environment
High school education or equivalent.
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Responsibilities

Prepare, cook, and present menu items for banquets and special events
Ensure all dishes meet quality and presentation standards
Follow food safety and sanitation guidelines
Collaborate with the culinary team to coordinate banquet food production
Maintain cleanliness and organization of the kitchen and workstations
Assist with inventory management and ordering supplies as needed
Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.