Banquet Cook

Stonebridge Hospitality Associates•Dallas, TX

2d•Onsite

About The Position

The Banquet Cook prepares and cooks food according to the hotel’s standards of quality and consistency. Working under the guidance of the Banquet Chef, Executive Chef, or Sous Chef, the cook completes assigned duties to help provide guests with exceptional culinary experiences. The role is based primarily in a hotel kitchen with varying temperatures and frequent exposure to cleaning chemicals. It involves standing and walking for extended periods or entire shifts, handling items weighing up to 50 pounds occasionally and up to 20 pounds frequently or constantly, and working long, flexible hours that may include nights, weekends, and holidays. Reasonable accommodations may be made for qualified individuals with disabilities to perform essential duties.

Requirements

An associate’s degree in culinary arts or equivalent from a two-year college or technical school, or six months to one year of related experience and training.
Knowledge of cooking techniques, knife skills, and food safety procedures.
Ability to work in a fast-paced, high-pressure kitchen environment.
Ability to use cooking metrics and conversion methods for measurements.
Strong attention to detail and ability to follow recipes and instructions accurately.
Required Safe Serve/Food Handler’s Card.
Ability to meet the physical demands of a fast-paced kitchen environment, including standing and walking for extended periods and lifting, carrying, pushing, or pulling items.

Responsibilities

Prepare ingredients and dishes for scheduled AM/PM shifts and menu items.
Prepare, cook, and store food safely using Serve-Safe methods.
Operate the assigned station efficiently and follow safety guidelines.
Follow kitchen opening and closing procedures.
Maintain cleanliness and comply with food sanitation standards.
Prepare food according to designated recipes and quality standards.
Manage guest orders in a friendly, timely, and efficient manner.
Monitor food stock and replenish items as needed to keep workstations stocked.
Follow written or verbal instructions from supervisors or chefs.
Maintain personal appearance and grooming in accordance with the dress code.
Use proper knife handling and cooking techniques to prepare pantry items, sandwiches, salads, and desserts.