Banquet Garde Manger Cook

Rio Las Vegas•Rio Las Vegas, NV

10d•$29•Onsite

About The Position

WHAT YOU’LL DO The Banquet Cook's responsibilities include the preparation of food for banquets, diligently upholding quality standards, and ensuring that all products are served in accordance with established procedures to meet the guests' satisfaction. ROLE EXPECTATIONS Responsibilities include, but are not limited to, the following: Adheres to established food preparation and cooking techniques, portion sizes, sauce mixing, and food garnishing methods to ensure that dishes are prepared according to the banquet chef team's specifications. Coordinates and organizes functions in accordance with Banquet Event Orders (BEO). Ensures the prompt completion of all Banquet Event Orders (BEO) tasks within the designated time frame. Expedites all preparation work promptly. Assesses the quality of cooked food before serving, considering taste, appearance, and aroma. Regularly conducts inventory checks to maintain appropriate par levels and complete the prep list as required. Ensures the rotation of all products follows a first-in, first-out philosophy. Prior line cooking experience including Sautee, grill, fry oven and steam. Possesses a team player attitude and is flexible. Understand and have basic knowledge of sanitation procedures. SUPERVISORY RESPONSIBILITIES This position does not have supervisory responsibilities. REQUIREMENTS At least 21 years of age. Proficient in preparing both hot and cold menu items. Capable of working on any station, including fry, sauté, broil, saucier, and preparing both hot and cold dishes, as well as storing products appropriately. Ensures work areas and equipment are consistently organized, clean, and sanitized. Adheres to safety and health department standards. Demonstrates the ability to address guest complaints and resolve issues as they arise. Operates independently without direct supervision from the banquet chef team. Attends all scheduled staff meetings. Participates in training sessions and retains the knowledge covered therein. Recognizes that safety is a fundamental aspect of this job. Work requires effective communication in English, both verbal and written form in a professional manner. Must present a neat and professional appearance. Work requires teamwork with other staff members. Ability to read and follow directions from recipes. Performs other related duties as assigned.

Requirements

At least 21 years of age.
Proficient in preparing both hot and cold menu items.
Capable of working on any station, including fry, sauté, broil, saucier, and preparing both hot and cold dishes, as well as storing products appropriately.
Prior line cooking experience including Sautee, grill, fry oven and steam.
Possesses a team player attitude and is flexible.
Understand and have basic knowledge of sanitation procedures.
Must be able to qualify for licenses and permits required by federal, state and local regulations.
Must be able to work under time constraints and within established deadlines.
Must be able to lift 50 pounds and pull/push up to 150 pounds.
Able to work in temperatures ranging between 40 and 110, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

2-3 years prior cooking experience.

Responsibilities

Adheres to established food preparation and cooking techniques, portion sizes, sauce mixing, and food garnishing methods to ensure that dishes are prepared according to the banquet chef team's specifications.
Coordinates and organizes functions in accordance with Banquet Event Orders (BEO).
Ensures the prompt completion of all Banquet Event Orders (BEO) tasks within the designated time frame.
Expedites all preparation work promptly.
Assesses the quality of cooked food before serving, considering taste, appearance, and aroma.
Regularly conducts inventory checks to maintain appropriate par levels and complete the prep list as required.
Ensures the rotation of all products follows a first-in, first-out philosophy.
Ensures work areas and equipment are consistently organized, clean, and sanitized.
Adheres to safety and health department standards.
Demonstrates the ability to address guest complaints and resolve issues as they arise.
Operates independently without direct supervision from the banquet chef team.
Attends all scheduled staff meetings.
Participates in training sessions and retains the knowledge covered therein.
Recognizes that safety is a fundamental aspect of this job.
Work requires effective communication in English, both verbal and written form in a professional manner.
Must present a neat and professional appearance.
Work requires teamwork with other staff members.
Ability to read and follow directions from recipes.
Performs other related duties as assigned.