Cook - Banquet/Brunch

Pyramid Global Hospitality•Roanoke, WV

13d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and creative individual to join their Culinary team as a Cook. This role is ideal for someone motivated to grow their talents in the kitchen and contribute to menu development. The Cook will assist the Chef in food production for various areas including the kitchen, cafeteria, banquet cooking, dining room, and fine dining. A key aspect of this role is maintaining adequate production levels among the kitchen staff. The Banquet Cook specifically is an experienced cook skilled in bulk food production, focusing on banquet and catering events, as well as break and employee cafeteria production. This position is responsible for product quality, cleanliness, and profitability in food and beverage areas. The Banquet Cook will manage hot banquet production, all banquet cold food and break production, and assist with the daytime management of the stewarding department. They must be proficient in preparing vegetables, meats, and fish, and have knowledge of buffet preparations, line cooking, soups, and sauces. The role requires basic supervisory skills and adherence to qualifications and essential functions for a Banquet Cook.

Requirements

Previous experience working in a professional kitchen environment.
Strong desire to learn and develop skills.
Ability to work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.
Marked competency in food production, sanitation, and kitchen well-being.
Meet governmental health requirements.
Ability to operate kitchen power equipment.
Ability to utilize cutting instruments.
Ability to transport, handle and/or lift 40 lbs. (kitchen equipment and food and non-food items).
Ability to effectively communicate in the English language.
Ability to delegate authority to accomplish the necessary requirements.
Ability to work any assigned shift/work schedule.
Must comply with qualifications and essential functions for Banquet Cook position.
Must wear black, non-skid type shoes provided by you.

Nice To Haves

Creative, motivated, and passionate about growing talents in the kitchen.

Responsibilities

Assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
Maintains a passive leadership role in maintaining adequate production levels from the Kitchen staff.
Works in the banquet department of the kitchen, with primary focus on banquet and catering events, as well as break and employee cafeteria production.
Responsible for product quality, cleanliness, and profitability of food and beverage related areas.
Responsible for hot banquet production, all banquet cold food and break production, and assists with daytime management of stewarding department.
Skilled in the preparation of vegetables, meats and fish.
Knowledge of buffet preparations, line cooking, soups and sauces.
Performs basic supervisory skills.
Assumes responsibility for production in each area of the kitchen as business levels demand.
Follows production sheets to ensure efficient and accurate production.
Minimizes waste and uses proper food rotation principles.
Works with chefs to maintain budgeted labor and food costs.
Responsible for opening and closing procedures for the kitchen.
Ensures the completion of all appropriate paperwork.
Accommodates management requests and special requests as deemed appropriate.
Attends meetings as required.
Ensures proper sanitation of kitchen and stewarding areas.
Complies with all sanitation standards and health department regulations.
Maintains flexible schedule to accommodate business demands.
Offers creative ideas to client/guest requests.
Maintains a high level of creativity and overall culinary standards.
Complies with grooming standards as outlined in the Employee Handbook and training manual for kitchen employees.
Ensures that liquor laws and liquor rules of the State of West Virginia are followed.
Ensures the beverage service policies of Stonewall Resort are strictly adhered to.
Follows safety procedures to ensure a safe working environment.
Carries out the policies and procedures of Stonewall Resort and Benchmark Hospitality while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
Provides assistance in other job classifications as determined necessary by immediate superior.
Takes ownership of walk-in cooler cleanliness and organization with culinary management.
Completes any other task, written or verbal, assigned by Executive Sous Chef.