Cook - Banquet/Brunch

Pyramid Global Hospitality • Roanoke, WV

22h • Onsite

About The Position

We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: The Banquet Cook is an experienced cook who possesses skills in all aspects of bulk level food production. Works in the banquet department of the kitchen, and primary focus is 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. Must be skilled in the preparation of vegetables, meats and fish. Must have knowledge of buffet preparations, line cooking, soups and sauces. Position requires ability to perform basic supervisory skills and must comply with qualifications and essential functions for Banquet Cook position.

Requirements

• Shows 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. (NOTE: 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.
• Skilled in the preparation of vegetables, meats and fish.
• Knowledge of buffet preparations, line cooking, soups and sauces.
• Ability to perform basic supervisory skills.
• Comply with qualifications and essential functions for Banquet Cook position.
• Ability to work any assigned shift/work schedule.

Nice To Haves

• Previous experience working in a professional kitchen environment
• Strong desire to learn
• Develop skills
• Work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant
• Creative
• Motivated
• Passionate about growing their talents in the kitchen
• Passionate about the Culinary arts
• Creative ideas to client/guest requests
• Maintain high level of creativity and overall culinary standards

Responsibilities

• Assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
• Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
• Works in the banquet department of the kitchen, and primary focus is 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.
• Assume responsibility for production in each area of the kitchen as business levels demand.
• Follow production sheets to ensure efficient and accurate production.
• Use their full potential, minimizing waste and using proper food rotation principles.
• Work with chefs to maintain budgeted labor and food costs.
• Responsible for opening and closing procedures for the kitchen.
• Ensure the completion of all appropriate paperwork.
• Accommodate management requests and special requests as deemed appropriate.
• Attend meetings as required.
• Ensure proper sanitation of kitchen and stewarding areas.
• Comply with all sanitation standards and health department regulations.
• Maintain flexible schedule to accommodate business demands.
• Cooperate with management requests related.
• Offer creative ideas to client/guest requests.
• Maintain high level of creativity and overall culinary standards.
• Comply with grooming standards as outlined in the Employee Handbook and training manual for kitchen employees.
• Ensure that liquor laws and liquor rules of the State of West Virginia are followed.
• Ensure the beverage service policies of Stonewall Resort are strictly adhered to.
• Follow safety procedures to ensure a safe working environment.
• Carry 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.
• Provide assistance in other job classifications as determined necessary by immediate superior.
• Take ownership of walk-in cooler cleanliness and organization.
• Complete any other task, written or verbal, assigned by Executive Sous Chef.

Benefits

• Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed