Banquet Garde Manger Cook

Rio Hotel & Casino Las Vegas•Las Vegas, NV

2d•$29•Onsite

About The Position

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. This role requires adherence 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. The cook will coordinate and organize functions in accordance with Banquet Event Orders (BEO), ensuring the prompt completion of all tasks within the designated time frame and expediting all preparation work promptly. Quality assessment of cooked food, regular inventory checks, and adherence to a first-in, first-out product rotation are also key aspects of this role. The position requires prior line cooking experience, a team player attitude, flexibility, and basic knowledge of sanitation procedures.

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.
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.

Nice To Haves

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.
2-3 years prior cooking experience.
Must be able to qualify for licenses and permits required by federal, state and local regulations.

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.
Performs other related duties as assigned.