Banquets Cook I
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About The Position
The position involves preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters, and pulling food from freezer storage to thaw in the refrigerator. Responsibilities include ensuring proper portioning, arrangement, and garnishing of food, maintaining food logs, and monitoring the quality and quantity of prepared food. The role requires effective communication during busy periods, informing the Chef of excess food items for daily specials, and notifying Food & Beverage service staff of menu specials and out-of-stock items. Additionally, the position entails preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists, as well as preparing cold foods. The role also includes assisting management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees, serving as a role model. Adherence to company and safety policies is crucial, including reporting maintenance needs, accidents, injuries, and unsafe work conditions to management. The position requires maintaining a clean and professional appearance, protecting company assets, and anticipating and addressing guests' service needs. Clear and professional communication with others is essential, as is the ability to develop and maintain positive working relationships. The role demands physical stamina, including standing, sitting, or walking for extended periods, and the ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
