Banquet Prep Cook (FT)
About The Position
Responsible for the daily preparation of food items on the hot line, cold line or in the bakery. This role involves setting up stations, preparing food according to recipes and specifications, restocking, and maintaining a clean and safe work environment. The cook will also assist with kitchen organization, manage food requirements, operate kitchen equipment, and prepare various food items including soups, salads, desserts, and meats. Additionally, the position requires adherence to sanitation standards, waste minimization, and maintaining open communication with supervisors.
Requirements
- 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
- Problem solving abilities
- Self-motivated
- Organized
- Commitment to quality service, and food and beverage knowledge
- Must be able to pass a background investigation and an drug test as a condition of employment
- Must be able to work flexible hours and take on additional responsibilities when asked
- Must adhere to company policies regarding strict confidentiality
Nice To Haves
- Good rapport with fellow employees and reflect positive attitude
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
- 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
- Reports to work on time, in uniform and with proper tools
- Completes all assignments requested
- Maintains a high standard of sanitation and safety according to Health Department standards
- Keeps waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
- Follows proper grooming and dress standards set forth by the Employee Handbook
- Maintains open line of communication with supervisor
- Understands and abides by environmental practices of the resort
- Performs other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
101-250 employees
