Banquet Cook - Part Time

POSITION OBJECTIVE
Prepare food according to the Banquet Chef’s specifications and recipes. 

ESSENTIAL JOB FUNCTIONS
•Assist in the preparation, presentation, and portioning of food for all banquet functions, while preparing and executing the menu based on the Banquet Event Order direction.
•Have thorough knowledge of menus and the required preparation according to hotel standards.
•Receive, inspect, and rotate all food products to ensure that only fresh, high quality ingredients are used.
•Adhere to established portion control guidelines, minimize waste.
•Ensure that a quality product is prepared and served in a timely manner.
•Plate foods according to established plating/presentation guidelines
•Work banquet food station as scheduled by the Chef, if necessary.
•Adhere to policies and procedures regarding sanitation and sanitary food handling, including updated HACCP documentation logs.
•Maintain work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with company health regulations and safety regulations. 
•Sets up and organizes work area with all necessary supplies and equipment.
•Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift.
•Perform additional duties and kitchen support as needed.
•Attend required meetings as needed.

EDUCATION/EXPERIENCE
•Candidates must be 18 years or age or older. High School Diploma or equivalent required.
•Minimum of 1year of banquet cook experience required.
•Culinary Arts degree preferred.

REQUIREMENTS
•Basic reading skills and basic oral proficiency in the English language.
•Must be willing to work a flexible schedule (days/nights, weekends, holidays) in order to accomplish all major responsibilities and tasks. 
•Practice safe work habits at all times to avoid possible injury to self or other employees. 
•Must work in a safe, prudent and organized manner.
•Must have the ability to handle multiple tasks at one time.
•Sanitation and HACCP proficiency.
•Be able to work in a standing position for long periods of time.
•Be able to work in a hot, cold, wet, humid and loud environment for long periods of time.
•Be able to reach, stoop, bend and lift up to 40 lbs.