As the Banquet Cook, you'll maintain a clean work station, be efficient and have the ability to work in a team environment! In this role you'll also be responible for working knowledge of cooking techniques, seasonal ingredients, and also possess a desire to learn about new techniques and ingredients.

Essential Duties And Responsibilities:

Prepare high quality food items for customers in a timely and consistent manner.
The application of culinary science and food chemistry principles, along with sensory analysis, is crucial in the preparation and presentation of food and beverages.
Must be able to oversee the implementation of food and beverage hygiene policies, controlling costs and quality, managing high volume production, inventory control, site/outlet and equipment maintenance, and mastering cook and chill methods.
Prompt and reliable adherence to attendance policies.
Plan and develop menus for food service establishments.
Responsible for overseeing kitchen shift operations and ensuring adherence to all Food & Beverage policies, standards, and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Caters to the property’s cafeteria and maintains quality standards for all meal periods.
Responsible for food quality and consistency of the highest possible standard.
Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Sous Chef and Executive Chef.
Oversees line prep and production making sure cooks are organized and on task.
Conducts pre-service walk-through ensuring Banquet / Event is ready to be served.
Coordinates service, overseeing quality and consistency of all food items during Banquet / Events, indoor and outdoor.
Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen at all times
Ensure all departmental ingredients are ordered, received and maintained according to policy, par levels and storage consideration.
Participate in a culture that is based on positive attitude, open communication and conversation that promotes team building, a rewarding atmosphere and a high level of morale
Properly store and rotate product to reduce waste and ensure freshness.
Additional projects and responsibilities may be assigned as needed.

Specific Experience We’Re Seeking:

Must have been in similar role for 3-5 years in luxury Hotels and Resorts.
Prior banquet cook experience is preferred.
Food Handler Certificate (if applicable).
Pre-opening experience is preferred (but not required)
Overall understanding of basic planning/development, mentorship, coaching.
Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
Basic computational abilities.
Ability to read recipes and follow instructions, create displays and work in fast-paced, dynamic environment.
Thorough background in banquets, fine dining, and line cooking.
Food and Beverage culinary management experience with demonstrated leadership.
Extensive knowledge of food handling and sanitation standards in large volume and fine dining.
Understanding of purchasing and maintenance of kitchen equipment.
Strongly demonstrated creativity in all areas relating to food.
Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
Strongly demonstrated creativity in all areas relating to food.
This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Fresh Jobs

Line Cook I (Banquet)