Banquet Cook - Summer Season

Winter Park Resort • Winter Park, CO

1d • Onsite

About The Position

This is your opportunity to show your creativity and improve your culinary skills while working in an exciting mountain environment. Essential responsibilities include the ability to work at a scratch kitchen making sauces, Knife skills, butchering meat, follow a prep list with minimal help, pantry, sauté, high-volume environment. Experience with large banquets. Must be able to follow and understand recipes and standards, demonstrate teamwork with all staff and continually strive to exceed guests' expectations. The ability to multi-task is a must. A Banquet Cook is a culinary professional responsible for preparing meals for large-scale events such as weddings, corporate functions, and holiday parties. They work closely with kitchen staff, executive chefs, and event planners to ensure that all dishes are cooked, plated, and served to meet high standards of quality and presentation. Banquet Cooks often work long hours, including early mornings, late nights, weekends, and holidays. The role requires standing for extended periods and handling multiple tasks simultaneously in a high-pressure environment. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

Requirements

• Must have at least 2 years of experience working in Banquet/Weddings
• Minimum of 2 years of supervisory experience
• Previous experience with food orders, staff scheduling, and preferred computer programs
• 18 years of age or older
• High School Degree or GED preferred
• College or culinary degree desired or comparable food and beverage experience
• A United States driver’s license and clean MVR record desired

Nice To Haves

• Scratch kitchen experience
• Sauce making
• Knife skills
• Butchering meat
• Pantry and sauté experience
• Experience in a high-volume environment
• Experience with large banquets
• Ability to multi-task
• Ability to follow and understand recipes and standards
• Teamwork skills
• Ability to exceed guest expectations
• Ability to work long hours, including early mornings, late nights, weekends, and holidays
• Ability to stand for extended periods
• Ability to handle multiple tasks simultaneously in a high-pressure environment
• Ability to work in a fast-paced environment
• Ability to minimize food waste
• Ability to take direction from Chef, Sous Chef and Outlet Managers
• Ability to perform detailed line checks
• Ability to create, use, and follow prep, cleaning, and closing lists
• Ability to understand and follow Health Department rules and regulations
• Ability to perform food temperature checks and documentations
• Ability to perform cooler and freezer checks and documentation
• Ability to train lower-level cooks
• Helpful attitude
• Ability to assist in food ordering
• Ability to delegate workload
• Ability to take ownership of the position
• Ability to pass a food safety 101 course
• Dedicated to achieving consistent plate-up time goals
• Ability to supervise lower-level cooks
• Ability to maintain all storage areas
• Ability to pass a knife safety and slip and fall video/quiz
• Ability to attend QSR or FSR training
• Ability to attend resort orientation and complete a unit orientation checklist
• Ability to meet appearance standards
• Ability to demonstrate core values
• Ability to follow mission statement
• Ability to follow Standard Operating Procedures
• Ability to assist in keeping recipe cards up to date
• Ability to assist in menu development
• Ability to assist with daily shift meetings
• Ability to encourage communication and organization
• Ability to work a flexible schedule including weekends, holidays, and some late nights
• Ability to work in a high volume, potentially stressful work environment
• Ability to read BEOs
• Ability to review Banquet Event Orders (BEOs)
• Strong culinary skills and knowledge of cooking techniques
• Effective communication skills

Responsibilities

• Adhering to all policies and procedures
• Being a part of a team environment
• Maintaining a clean, sanitary, and safe working environment
• Must have the ability to work in a fast-paced environment
• Responsible for portion control and prep levels based on anticipated business
• Responsible for minimizing food waste and recording all food waste
• Take responsibility and ownership for food quality served to our guests
• Takes direction from Chef, Sous Chef and Outlet Managers
• Must perform detailed line checks before each shift
• Reads, understands, and follows recipes cards and food quality standards
• Assist in creation, usage and follow trough of prep, cleaning and closing lists
• Understands and follows all Health Department rules and regulations
• Responsible for food temperature checks on the line and documentations
• Responsible for cooler and freezer checks and documentation
• Must be capable of training lower-level cooks in proper preparation of Banquet recipes.
• Has a helpful attitude towards all kitchen and front of house staff
• Assist in food ordering
• Must be capable of delegating workload at all times.
• Does not get tied down to one task during food service
• Assist in monthly inventory
• Will oversee up to 4 employees - delegating of job duties and making sure standards are met
• Must have the ability to take ownership of the position
• Must take a provided food safety 101 course and pass
• Must be dedicated to achieving consistent plate-up time goals
• Responsible for supervising lower-level cooks in food handling, rotation of product, sanitation of all kitchens and equipment. Labeling and dating.
• Responsible for maintaining all storage areas,
• Must watch and pass a knife safety and slip and fall video/quiz
• Will attend either a QSR (Quick Serve Restaurant) or FSR (Full Serve Restaurant) training
• Will attend a resort orientation and complete a unit orientation checklist
• Appearance standards will be met at all times
• Core Values will be demonstrated at all times – Team Play, Guest Loyalty, Playing Safely, Employee Experience, striving to be the Best, Financial Strength, and Integrity
• Employee will follow our mission statement – “Creating the best memories… again and again”
• Standard Operating Procedures will be followed at all times
• Assist in keeping recipe cards up to date
• Assist in menu development
• Assist with daily shift meetings
• Must constantly encourage communication and organization
• Able to work a flexible schedule including weekends, holidays, and some late nights
• Must be able to work in a high volume, potentially stressful work environment
• Must be able to read BEOs
• Review Banquet Event Orders (BEOs) to plan food production schedules and specific culinary requirements
• Strong culinary skills and knowledge of cooking techniques
• Communicate effectively with other kitchen and banquet staff to ensure timely service

Benefits

• Free season pass to Winter Park and all Alterra Resorts
• Discounted friends & family tickets
• Medical, dental, vision, life, paid parental leave and more for eligible employees
• 401(k) plan with 100% company match - up to 4%
• Mental health resources for all employees
• Food & beverage and retail discounts
• Onsite employee childcare based on availability
• Discounted equipment rentals, pro-deals, and more

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED