Banquet Line Cook (Full Time)

Highgate Hotels • Providence, RI

6d

About The Position

The Banquet Line Cook is responsible for the timely, accurate preparation and plating of banquet food items based on company specifications and function contracts.

Requirements

• High School Diploma and/or experience in a hotel or related field preferred.
• Long hours sometimes required.
• Medium work- Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situation

Responsibilities

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s).
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations.
• Roast meats/poultry to proper temperature.
• Portion and bakes fish per function contract.
• Prepare food in bulk for banquet operation.
• Prepare and store properly & expediently various fruits and vegetables.
• Understand proper food storage & handling procedures.
• Maintains clean and sanitary working environment.
• Differentiate spices and use same effectively.
• Prepare, store, heat and serve hot hors d’oeuvres.
• Cook potatoes in various fashions per function contracts/recipe card.
• Use Fryo-lator safely and effectively.
• Understand battering and/or breading techniques.
• Demonstrate proficiency in the following cooking techniques: braising, pan-frying, sauté, poaching, boiling, par-cooking, broiling, deep frying, roasting.
• Cook rice’s and pastas.
• Dish up food in sufficient quantity, to service specific functions.
• Serve food to waiters, sauce platters as they go into dining room.
• Recover left-over food from functions; and return same to main kitchen.
• Understand formal requisition process.
• Recognize available food garnished and utilize same.
• Follow direction of sous chef in daily tasks.
• Other duties as required.

What This Job Offers

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