Banquet Cook

I. POSITION: Banquet Cook

II. DEPARTMENT: Kitchen

III. JOB SUMMARY:
The Banquet cook is responsible for the daily preparation of food items in the pantry, fry stations and other areas of the kitchen with emphases on food appearance, quality and taste to create an exceptional dining experience for our members.

IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

• Set up station according to restaurant guidelines.
• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Restock all items as needed throughout the shift.
• Clean and maintains station while practicing exceptional safety, sanitation and organizational skills.
• Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen.
• Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
• Perform additional responsibilities as requested by the Executive Chef at any time.
• Maintain a professional appearance at all times.
• Communicate with food and beverage staff to ensure guest satisfaction.
• Report to work as scheduled, in uniform, and ready to be in position.
• Maintain a professional relationship with all coworkers.
• Prepare the employee meal.
• Assist the Executive Chef and Sous Chef as needed.
• Follow standard operating procedures.
• Ensure that guest have a positive and memorable experience.
• Punch clock in full uniform, ready to work.

V. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES:

• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous prep or lines cook experience.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to speak, read and understand basic cooking directions.

VI. MINIMUM QUALIFICATIONS:

• Associates degree in Culinary Arts and/or 3 to 5 years of line experience with an emphasis in high production.
• Country Club and/or restaurant cook experience preferred
• Ability to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Be able to work in a standing position for long periods of time. Ability to multi-task.
• Team player, hard worker, and honest.

VI. REPORTS TO: Sous Chef