Banquets Cook II

TB ISLE RESORT LP•Aventura, FL

15d•Onsite

About The Position

The primary function of the Cook II position is to prepare high quality food for the Banquet kitchen. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet food items based on company specifications and function contracts. Position Requirements Professional demeanor appropriate for a luxury environment. Must be able to handle a multitude of tasks in an ever-changing environment. Food Safety certification. Able to maintain composure and objectivity under pressure. Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests.

Requirements

Professional demeanor appropriate for a luxury environment.
Must be able to handle a multitude of tasks in an ever-changing environment.
Food Safety certification.
Able to maintain composure and objectivity under pressure.
Effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests.
High School diploma and/ or experience in a luxury hotel or a related field preferred.
Culinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.
Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical agility and ability to move quickly in confined spaces.
Requires standing/walking/reaching and bending throughout shift.
Ability to push/pull/lift to 50lbs.
Ability to multitask and give direction under pressure.
Work in areas of high heat and humidity.

Responsibilities

Approach all interactions with guests and associates in a friendly, service-oriented manner.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
Refined skill set in the knowledge and preparation of garnishes.
Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.
Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing.
Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques.
Technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette.
A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
Solid knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.
Accurate knowledge of cooking temperatures.
Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
Perform any other reasonable duties as required by management.