Cook - Banquet/Brunch

Pyramid Global Hospitality•Roanoke, WV

2d•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, with previous experience in a professional kitchen environment and a strong desire to learn. The Cook will work with the culinary leadership team to create menus that reflect seasonal availability and the restaurant's concept. This position assists the Chef in the production and fabrication of food products for various areas including kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will also play a passive leadership role in maintaining adequate production levels among the kitchen staff. The Banquet Cook specifically focuses on banquet and catering events, as well as break and employee cafeteria production, and is responsible for product quality, cleanliness, and profitability. This role requires skills in bulk food production, hot banquet production, cold banquet food, and break production, with assistance in the daytime management of the stewarding department. The ideal candidate must be skilled in preparing vegetables, meats, and fish, and have knowledge of buffet preparations, line cooking, soups, and sauces. Basic supervisory skills are also required.

Requirements

Previous experience working in a professional kitchen environment.
Strong desire to learn and develop skills.
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 follow production sheets to ensure efficient and accurate production.
Ability to cooperate with management requests related.
Ability to work any assigned shift/work schedule.
Must wear black, non-skid type shoes provided by you.
Hair must be restrained, and no jewelry is allowed.
Wear proper uniform as provided by Stonewall Resort.

Nice To Haves

Creative, motivated, and passionate about growing talents in the kitchen.
Skilled in the preparation of vegetables, meats and fish.
Knowledge of buffet preparations, line cooking, soups and sauces.
Ability to perform basic supervisory skills.
Ability to move quickly and frequently through the property several times per day.

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 level 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.
Assists with daytime management of stewarding department.
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.
Offers creative ideas to client/guest requests.
Maintains 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.