Banquet Prep Cook (FT)

Grand Traverse Resort and Spa • Acme, MI

88d

About The Position

Responsible for the daily preparation of food items on the hot line, cold line or in the bakery.

Requirements

• Position requires 6 months to 1 year previous culinary experience
• Basic understanding of professional cooking and knife handling skills
• Understanding and knowledge of safety, sanitation and food handling procedures
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge

Responsibilities

• Sets up station according to specific guidelines for area working
• Prepares all food items as directed in a sanitary and timely manner
• Follows recipes, portion controls, and presentation specifications as set by the restaurant
• Restocks all items as needed throughout shift
• Cleans and maintains station while practicing good safety, sanitation, organizational skills
• Has understanding and knowledge to properly use and maintain all equipment in station
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Reads menu to estimate food requirements and procures food from storage
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods
• Adds seasoning to foods during mixing or cooking
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked
• Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use
• Butchers chickens, fish, and shellfish; cuts, trims, and bones meat prior to cooking if necessary
• Good rapport with fellow employees and reflect positive attitude
• Report to work on time, in uniform and with proper tools
• Complete all assignments requested of you
• Maintain a high standard of sanitation and safety according to Health Department standards
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Maintain open line of communication with supervisor
• Must understand and abide by environmental practices of the resort
• Other duties as assigned

What This Job Offers

• Education Level: No Education Listed
• Number of Employees: 101-250 employees