Cook - Banquets (PT)

Virgin Hotels•Las Vegas, NV

About The Position

The Banquet Cook assists the Executive Sous of Banquets and Sous Chef with preparing and firing food for banquet operations, ensuring high quality and efficient execution. The role includes storing and rotating goods in accordance with SNHD guidelines, helping ensure banquet food is prepared to established standards and delivered to event spaces on time, and labeling and dating hot and cold foods. The Cook maintains department objectives, standards, and guidelines set by the Executive Chef of Banquets. The Cook prepares food according to designated recipes, quality standards, and hotel standards; inspects food; maintains food safety, cleanliness, inventory, and an organized workstation; receives and checks food and supply orders; stocks and maintains assigned stations; and performs banquet and line functions as directed. The position works collaboratively with other cooks and under the Chef de Cuisines and Sous Chef, checks daily objectives with the Sous Chef, and communicates production needs for the following day. The role requires open availability to work all shifts, and may involve long hours during high season depending on event size.

Requirements

At least 2 years of kitchen experience.
High school education or equivalent.
Current, legal, and unrestricted ability to work in the United States.
Able to communicate verbally and in writing in English.
A valid Food Service Handler Card with at least 6 months of validity remaining.
Ability to work unsupervised and create and complete task lists.
Good sense of timing and urgency; detail-oriented, highly organized, and strong time-management skills.
Knowledge of a variety of cooking techniques, including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Strong fine-dining kitchen experience; catering kitchen experience is preferred in the posting as ideal.
Excellent knife skills and cooking techniques, including experience preparing exceptional food for very large groups.
Knowledge of herbs and spices and their proper use.
Thorough knowledge of menus and preparation required to meet hotel standards.
Ability to take assignments willingly and work collaboratively or alone as the situation dictates.
Must love food and feeding people and have a strong interest in food quality and food trends.
Ability to work long hours during high season depending on the magnitude of the event.
Close vision is required.
Ability to stand throughout the shift and work all shifts with open availability.
Ability to lift and carry 50 pounds and carry and balance plates, kegs, and cases of wine and beer as needed.
Ability to stand and walk for periods of 8–10 hours; proper footwear is required.
Ability to bend, squat, and stretch in limited spaces to perform cleaning, organization, and other duties.
Ability to work in an environment with varying levels of cold, heat, smoke, light (including flashing lights), and sound, and to take proper safety precautions around hazards such as chemicals.

Nice To Haves

Passion for farm-to-table cuisine.
Completing task lists provided by the Banquet Chef.
Assuring that food quality meets set standards.

Responsibilities

Visually inspect all food sent from the kitchen.
Maintain cleanliness and comply with food sanitation standards and safe food-handling procedures.
Assist with food preparation and ensure food meets quality standards and is prepared and served in a timely, organized, and efficient manner.
Help maintain, organize, and track inventory of food.
Prepare food according to designated recipes, quality standards, and established presentations.
Learn and maintain knowledge of menus and food products, including the preparation required to meet hotel standards.
Execute assigned production lists after receiving the weekly BEO.
Receive food and supply orders and check that orders are complete and items are of top quality.
Work under the Chef de Cuisines and Sous Chef, who are responsible for the kitchen.
Stock and maintain designated food stations.
Prepare requisitions for supplies and food items as needed.
Manage guest orders in a friendly, timely, and efficient manner.
Check daily objectives with the Sous Chef.
Collaborate with other cooks to accomplish daily tasks.
Communicate next-day production needs to the Chef or Sous Chef.
Clean and organize the workstation and maintain a clean, sanitary work environment in accordance with local and state regulations.
Perform banquet and line functions as directed by the Chefs.
Set up and maintain a station during service.
Store and rotate goods according to proper guidelines and label and date hot and cold foods.
Help ensure banquet food is prepared to established standards and delivered to banquet spaces on time.