Cook - Banquets

Proper Hospitality Careers•Austin, TX

2d•Onsite

About The Position

The Banquet Cook is responsible for preparing, setting up, and providing quality service for all food production in designated outlets, adhering to standards and plating specifications. This role involves maintaining organization, cleanliness, and sanitation of work areas and equipment. The position requires a minimum of 1 year of experience as a Cook in a fast-paced kitchen, culinary training certification, a valid food handling certificate, and fluency in English. Basic mathematical skills, legibility in writing and communication, and knowledge of cooking methods, ingredients, equipment, and procedures are also necessary. Strong organizational, time-management, attention to detail, speed, accuracy, and the ability to work efficiently under pressure are essential. Flexibility in work schedule, including evenings, nights, weekends, and holidays, is required. Physical demands include continuous standing, walking, moving, repetitive motions, bending, twisting, stooping, reaching, and the ability to lift up to 50 pounds. Effective communication with guests, management, and colleagues is crucial.

Requirements

Minimum of 1 year of experience as a Cook in a fast-paced kitchen environment
Certification of culinary training
Valid food handling certificate
Fluency in English (verbal and written)
Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division)
Ability to read, write, and communicate legibly
Working knowledge of various cooking methods, ingredients, equipment, and kitchen procedures
Strong organizational and time-management skills with the ability to prioritize tasks effectively
Attention to detail, speed, and accuracy in food preparation
Ability to work efficiently under pressure in a fast-paced environment
Strong teamwork and cross-departmental collaboration skills
Flexibility to work varying schedules, including evenings, nights, weekends, and holidays
Ability to stand, walk, and move continuously for extended periods of time
Ability to perform repetitive physical motions including bending, twisting, stooping, reaching overhead and below the knees
Ability to lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance
Ability to endure varying physical movements throughout kitchen and hotel work areas
Ability to communicate effectively with guests, management, and colleagues

Responsibilities

Prepare all menu items according to approved recipes, yield guides, and production schedules.
Cut, fabricate, dice, mince, chop, and portion meats, fish, fowl, vegetables, fruits, and other food items according to specifications.
Expand and condense recipes as required to meet business needs.
Ensure all kitchen work areas are stocked with required tools, equipment, and supplies to meet operational demand.
Maintain and update recipe cards, plating guides, production schedules, and reference photos.
Perform opening duties including turning on specified equipment, filling steam tables, unlocking secured areas, and securing keys.
Set up workstation with proper mise en place, tools, equipment, and supplies.
Inspect cleanliness and functionality of tools, equipment, and workstations.
Break down workstation at the end of shift, ensuring all food items are properly stored, labeled, dated, rotated, and secured.
Turn off equipment not required for the next shift and restock depleted items.
Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly.
Maintain proper food storage, labeling, dating, and rotation procedures (FIFO).
Maintain complete knowledge of proper equipment usage and ensure equipment is used only as intended.
Transport dirty pots, pans, and utensils to designated wash stations.
Anticipate guest needs and respond promptly, courteously, and professionally at all times.
Maintain positive and personalized guest relations, tailoring interactions based on guest preferences when applicable.
Proactively resolve guest concerns in collaboration with leadership to ensure guest satisfaction.
Maintain familiarity with all Hotel services, features, and local attractions to accurately respond to guest inquiries.
Meet with the Head Cook or Sous Chef to review assignments, anticipated business levels, and operational updates.
Attend pre-shift briefings and provide operational feedback when appropriate.
Assist other kitchen areas and departments as needed to ensure optimal guest service.
Collaborate cross-departmentally while demonstrating the Proper Ethos with colleagues and guests.