Job Classification: Non-Exempt, Full-time

Work Schedule: Flexible

Reporting Relationship: Food & Beverage Director, Executive Chef

Primary Accountability: The primary responsibility of the Banquet Cook is to plan, prep, set up and provide quality service in all areas of food production for menu items and specials in designated outlets in accordance with standards and plating guide specifications, ensuring that all procedures are completed to the hotel’s standards and assist where necessary to ensure optimum service to guests.

Major Duties:

  • Outstanding customer service – anticipate guest needs, respond promptly and acknowledge all guests even when busy
  • Hold complete knowledge of and strictly abide by state, county and company health and safety regulations
  • Ability to comprehend, follow, expand and condense recipes
  • Have thorough knowledge of all menus, major ingredients, appearance, texture, quality standards, garnish and method of preparation
  • Ability to coordinate all food orders between stations and food servers
  • Assist in directing and correction the presentation and portioning of food for all banquet functions
  • Understand proper maintenance and use of equipment
  • Maintain work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with state, county and company health and safety regulations
  • Proficient in charbroiling, poaching, deep-frying, sauté, braising, roasting and parcooking
  • Knowledge of herbs and spices and proper use of each
  • Recognize quality standards in fresh vegetables, fish, dairy and meat products
  • Handle guest complaints using the six step procedures and ensuring guest satisfaction;
  • Maintain and enforce knowledge of hotel’s standards, policies, and procedures with

Catering staff, Event Coordinators, Food & Beverage Director and Executive Chef

  • Anticipate guest needs, respond promptly and acknowledge all guests
  • Treat work area, tools used to complete the duties of the position and the entire facility with respect
  • All other duties as assigned

Qualifications:

  • Two years experience as a Line Cook
  • Food handling certificate
  • Possess considerable knowledge in food preparation, presentation and portion control
  • Communicate effectively in English, both verbally and in writing
  • Compute basic mathematical calculations
  • Think clearly, analyze and resolve problems exercising good judgment
  • Display strong attention to detail

Physical Demands:

  • Requires constant standing or walking
  • Occasionally requires climbing stairs, pushing/pulling racks with product weighing 5-100 pounds, and rarely could weigh up to 200 pounds
  • Frequent crouching/stooping; reaching for, handling or grasping objects or supplies or lifting/carrying supplies weighing up to 50 pounds
  • Sitting will be required rarely
  • Safety requirements: Adhere to company, property and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, all safety procedures must be followed
  • Exposures: Changing temperatures (72-110 degrees F), slippery floors, noise and vibrations

Work Environment:

  • Kitchen area
  • Interaction with staff and customers

Additional Duties:
Additional duties and responsibilities may be added to this job description at any time.
The job description does not state or imply that these are the only activities to be performed by the employee(s) holding this position. Employees are required to follow any other job-related instructions and to perform any other job-related responsibilities as requested by their supervisor.

 

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