Cook - Banquets

Proper Hospitality Careers•Austin, TX

About The Position

The Banquet Cook prepares, sets up, and provides quality food production for menu items and specials in designated outlets, following established standards and plating guides. The role maintains organized, clean, and sanitary work areas and equipment while supporting efficient banquet and kitchen operations. Responsibilities include preparing food to approved recipes, yield guides, and production schedules; preparing and portioning meats, fish, poultry, produce, and other ingredients; adjusting recipes to meet business needs; and keeping kitchen work areas stocked. The cook also maintains recipe cards, plating guides, production schedules, and reference photos; completes opening and closing tasks; and properly stores, labels, dates, and rotates food. The position requires compliance with health regulations, food-safety standards, and hotel sanitation requirements. The cook is expected to provide courteous guest service, respond to guest needs and concerns, collaborate with kitchen leadership and other departments, and assist other kitchen areas as needed. The role may involve varying schedules, including evenings, nights, weekends, and holidays, and requires continuous movement and handling objects weighing up to 50 pounds without assistance.

Requirements

At least 1 year of experience as a Cook in a fast-paced kitchen environment.
Certification of culinary training.
Valid food handling certificate.
Fluency in spoken and written English.
Ability to perform basic mathematical calculations, including addition, subtraction, multiplication, and division.
Ability to read, write, and communicate legibly.
Working knowledge of cooking methods, ingredients, equipment, and kitchen procedures.
Strong organizational and time-management skills, including the ability to prioritize tasks.
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.
Ability to perform repetitive movements, including bending, twisting, stooping, and reaching overhead and below the knees.
Ability to lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to communicate effectively with guests, management, and colleagues.

Responsibilities

Prepare menu items according to approved recipes, yield guides, and production schedules.
Cut, fabricate, dice, mince, chop, and portion meats, fish, poultry, vegetables, fruits, and other food items to specifications.
Expand or condense recipes as needed to meet business needs.
Stock kitchen work areas with the tools, equipment, and supplies needed for operations.
Maintain and update recipe cards, plating guides, production schedules, and reference photos.
Complete opening duties, including turning on specified equipment, filling steam tables, unlocking secured areas, and securing keys.
Set up the workstation with mise en place, tools, equipment, and supplies; inspect their cleanliness and functionality.
Break down the workstation at the end of the shift; store, label, date, rotate, and secure food items; turn off equipment not needed for the next shift; and restock depleted items.
Follow state health regulations, food-safety standards, and hotel sanitation requirements.
Regularly disinfect and sanitize cutting boards, worktables, and preparation surfaces.
Follow proper food storage, labeling, dating, and FIFO rotation procedures.
Use equipment properly and only as intended, and transport dirty pots, pans, and utensils to designated wash stations.
Anticipate guest needs and respond promptly, courteously, and professionally.
Build positive, personalized guest relations and tailor interactions to guest preferences when applicable.
Work with leadership to resolve guest concerns and support guest satisfaction.
Maintain familiarity with hotel services, features, and local attractions to respond accurately 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 support guest service.
Collaborate across departments while demonstrating the Proper Ethos with colleagues and guests.