Banquet Cook - FT

THUNDER VALLEY CASINO•Lincoln, CA

About The Position

The Banquet Cook prepares and produces hot and cold food items in small to large quantities for on-property and off-site events, ensuring dishes are cooked and presented according to established recipes and standards. The role also supports daily food preparation for other property restaurants and outlets, including In-Room Dining. Duties include preparing sauces and dressings, portioning and cutting cakes and pies, and assembling desserts. The Banquet Cook works with the Banquet Chef and Sous Chefs to prepare food, stock items, maintain kitchen standards, and uphold food safety and sanitation standards. All responsibilities must be performed in accordance with company standards, policies, and procedures. The position involves preparing food for multiple outlets and event service, monitoring quality and portioning, setting up stations and buffets, maintaining clean and safe work areas, and following recipes, standard operating procedures, and Banquet Event Orders. The role requires working varied schedules, including weekends and holidays, in high-volume kitchen environments.

Requirements

At least two years of experience in the culinary industry.
Ability to work hands-on in kitchen environments, including three-meal periods and high-volume production.
High school education or equivalent preferred.
Ability to manage time effectively with minimal supervision and handle high-paced production.
Ability to accept constructive criticism and continuously improve.
Attention to detail in maintaining kitchen appearance and operating standards.
Ability to read tickets, Banquet Event Orders, production sheets, time and temperature logs, waste logs, and recipes, and to organize food production in a timely manner.
Effective written and verbal communication with Guests, Team Members, and Management.
Ability to work varied schedules, including weekends and holidays.
Must be at least 18 years of age.
Must be able to obtain a UAIC Tribal Gaming License.
Ability to lift up to 50 pounds, with or without assistance, and push up to 250 pounds using a pushcart.
Ability to work in walk-in refrigeration units at temperatures as low as -10°F.
Ability to bend and reach to a height of six feet, with or without assistance, and to walk and stand for extended periods in hot or cold kitchen environments.
Normal or corrected vision, ability to see color and distinguish letters, numbers, and symbols, and manual dexterity to safely operate kitchen tools and equipment.

Nice To Haves

High school education or equivalent is preferred.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s ELITE service mission and demonstrate AAA Four Diamond service standards.
Prepare hot and cold food according to the resort’s standards and specifications, including frying, sautéing, griddling, carving, broiling, steaming, and preparing cold salads, sandwiches, displays, and dressings.
Cook pizzas to order at designated outlets.
Prepare food for outlets including In Room Dining, Lobby Bar, Poker Room, Banquets, Hot Dog Cart, The Venue, and the Pool.
Prepare ingredients and cook food according to recipes, ensuring food is hot and ready to serve.
Monitor banquet food quality, quantity, and portioning for consistency with event specifications, presentation standards, and portion-control guidelines.
Follow standard operating procedures, recipe books, guidelines, and Banquet Event Orders, and work with the Chef to execute menus.
Rotate products using FIFO practices; label, rotate, and store food properly.
Set up stations using the appropriate checklists and ensure necessary supplies are available.
Prepare and plate meals and set up buffet stations with appropriate garnishes and presentation in alignment with Banquet Event Orders and AAA Four Diamond service standards.
Maintain cleanliness, safety, and sanitation during preparation, service, and closing, in accordance with department policies and Department of Indian Health Services policies.
Know emergency procedures and follow assigned schedules, duties, and rotations.
Treat fellow Team Members professionally and respectfully, and contribute to teamwork and cooperation.
Communicate consistently with managers about department activities and follow Food and Beverage leadership policies, procedures, and expectations.
Ensure kitchen equipment is in good working order and work areas are clean and hazard-free; promptly notify a supervisor about equipment issues.