Banquets Cook

YOUR MISSION (The Job Description)

The Banquet Cook will play an important role in assisting the Executive Sous of Banquets and Sous Chef in the preparation and firing of all food for the banquets team, ensuring that everything is of the highest quality, and that operations are efficient and effective.

The Cook in Banquets will be responsible for the storage of goods, rotation of goods and following the proper guidelines of the SNHD. The Cook of Banquets with help ensure all banquets and prepped the standard set and are delivered the banquet space in timely manner. The Cook will need to label and date all hot foods and cold foods to ensure we are serving the highest level of quality. The Banquets Cook needs to maintain department objectives, standards, and guidelines set by the Executive Chef of Banquets.

This position requires open availability to work all shifts.

THE NITTY-GRITTY (The Essential Job Duties)

This role will work closely with Executive Banquet Chef to:

• Visually inspect all food sent from the kitchen
• Maintain cleanliness and always comply with food sanitation standards
• Assist in food preparation to ensure food adheres to the standards of quality
• Ensures all food is prepared and served in a timely, organized, and efficient way
• Assists chef in maintaining, organizing, and keeping inventory of all food
• Ensure all safe food-handling procedures are being always demonstrated
• Maintain cleanliness and organization of kitchen and equipment
• Prepare food items according to designated recipes and quality standards
• Ensure knowledge of menu and all food products
• After receiving each week's BEO, responsible for executing assigned production lists
• Receive food and supply orders and ensures completeness of order and top quality of items
• Work directly under the Chef de Cuisines and Sous Chef who are responsible for/in charge of the kitchen in its entirety
• Stock and maintain designated food station(s)
• Prepare requisitions for supplies and food items, as needed
• Manage guest orders in a friendly, timely and efficient manner
• Check with Sous Chef on daily objectives
• Work collaboratively with the other cooks to accomplish daily tasks
• Ensure all food is prepared and presented in accordance with the standard recipes and presentations established by the Chefs
• Communicate production needs for the next day with Chef or Sous Chef
• Clean and organize workstation. Maintain a clean and 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
• Perform other duties as assigned

WHAT IT TAKES (The Qualities We Look For)

• 2+ Year's kitchen experience required
• High school diploma or GED required; culinary degree preferred
• Current Food Handler Card with minimum of 6 months validity
• Must have an extraordinary palate and strong interest in food trends and quality
• Vision abilities required by this job include close vision
• Must be detail oriented, extremely organized, and great at time management
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking
• Often required to sit and use his or her hands and fingers to handle or feel
• Must be extremely hard working and willing to work long hours during the high season, depending on the magnitude of the event
• Must have strong experience in a fine dining kitchen, ideally a catering kitchen
• Must have excellent knife skills and cooking techniques, with experience in cooking exceptional food for very large groups
• Knowledge of herbs and spices and proper use of each
• Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to join our kitchen team
• Have thorough knowledge of menus and the preparation required according to hotel standards. Ability to stand during entire shift.