Market & Banquet Prep Cook at The Atterbury Hotel

Sage Hospitality•Pittsburgh, PA

2d•Onsite

About The Position

The Atterbury Hotel, managed by Sage Hospitality, is seeking a Market & Banquet Prep Cook. This role is an opportunity to craft your skills by joining a top-notch culinary team, working with fresh, local ingredients and inspired menus. The hotel operates two kitchens serving full Catering, The Drafting Room Restaurant and Bar, In-Room Dining, and Concierge Lounge. This position requires a passion for food, knife skills, and teamwork.

Requirements

High school education or equivalent.
One to two full years of employment in a related position with this company or other organization(s).
Ability to work as a team member.
Ability to communicate with kitchen staff.
Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.
Lifting, pushing, pulling and carrying food cases and metros weighing up to 70 lbs.
Continuous standing during preparation, during service hours or during expediting, usually all day.
Moderate hearing to hear equipment timers and communicate with other staff.
Excellent vision to see that product is prepared appropriately.
Moderate comprehension and literacy to read use records and all special requests.

Responsibilities

Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.