Banquets Cook - On Call

IHG•United States,

3d•Onsite

About The Position

This role is for an on-call Banquets Cook responsible for understanding the timing of large events, communicating with Captains, firing food, plating, managing buffets, and working closely with sous chefs to ensure food preparation and execution are seamless. The cook will maintain the highest level of food service and quality on a daily and consistent basis, and will also cook and prep food items. A minimum of 5 years of experience in a high-volume kitchen is preferred, such as in a hotel, resort, catering, or multi-unit restaurant setting.

Requirements

Minimum of 5 years of experience in a high volume kitchen preferred (Hotel – Resort – Catering- Multiunit Restaurant).
Completion of a degree or certificate in culinary arts, and five years of experience as a cook or equivalent experience preferred; or equivalent combination of education and culinary/kitchen operations experience with specialized training in the kitchen.
Carrying or lifting items weighing up to 50 pounds.
Standing up and moving about the kitchen.
Handling food, objects, products and utensils.
Bending, stooping, kneeling.
Must have own knives for work functions.
Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and interpret documents.
Must wear non-slip, oil-resistant shoes.
Follows all safety policies and procedures.
OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Regularly stands and walks for sustained periods of time.
Works at a quick pace, maneuvering between activities occurring simultaneously.
Regularly grasps objects such as plate ware and food trays.
Frequently feels the temperature of objects such as extremely hot glassware and plate ware.
Regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job.
Frequently talks when communicating with guests and/or kitchen staff.
Frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff.
Is frequently alerted of a coworker's presence from behind to avoid accidents.
Tastes all dishes each day to be able to relay menu information to guests and/or servers.
Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items.
Regularly required to prepare.
Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items.
Frequently transports food or trays while walking.
Required to have close visual acuity to prepare and cook food and move around the kitchen.
Required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
Required to function in crowded or narrow aisles, passageways or work areas in the kitchen.

Nice To Haves

Minimum of 5 years of experience in a high volume kitchen (Hotel – Resort – Catering- Multiunit Restaurant).

Responsibilities

Supports an environment of high efficiency, quality, and customer service.
Maintains detailed knowledge of all menus, recipes, food quality standards, and regulations.
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
Participates in the preparation of food items.
Reads menus for food requirements.
Notifies manager of inventory shortages.
Ensures all food is stored in proper containers and at proper storage and holding temperatures.
Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed.
Demonstrates knowledge and understanding of the use of a variety of kitchen utensils and equipment.
Observes and tests foods being cooked accordingly and at the correct proper temperature.
Ensures proper portions of food onto serving plates are of high quality.
Follows all standard food handling, sanitation, and health department guidelines.
Ensures compliance with federal, state, local, and company health, safety, and sanitation standards.
Must wear non-slip, oil-resistant shoes and follow all safety policies and procedures.
Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations.
Maintains strict compliance with the hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
Participates in the preparation of, checks and approves, food items prepared.
Ensures that all food is prepared in an attractive and appetizing manner.
Checks daily function sheets and prepares items accordingly.
Ensures the proper handling, cleanliness, and maintenance of the working area.
Maintains sanitation, cleanliness, safety, and health standards.
Inspects the sanitation, operation, and cleanliness of all tools, equipment, and supplies, including ovens.
May perform other duties as assigned.
Works with the stewarding department to coordinate needs.
Seeks opportunities to improve satisfaction and immediately handles issues.
Assists in controlling all food products, leftovers, waste, and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in the kitchen, walk-in coolers, and all storage areas as directed.
Maintains work area in a clean and organized manner.
Prepares work area for the next service period.
Notifies management of unsafe conditions, needed maintenance of any equipment, and any accidents.
Possesses an in-depth knowledge of food preparation, professional cooking, and knife handling skills.
Requires ability to serve the needs of guests through verbal face-to-face interactions.
Must demonstrate a positive attitude and professional demeanor.
Utilizes communication and interpersonal skills and demonstrates a commitment to a high level of guest satisfaction.
Completes required training as scheduled.
Requires ability to perform basic math skills such as addition, subtraction, multiplication, and division.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and interpret documents.
Must be able to speak, read, write, and understand English to understand instructions, safety rules, and communicate.
Must have a valid current Food Handler's Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards, including label and dating of product time/temp logs.
Must maintain a clean appearance and professional demeanor.