What are the responsibilities and job description for the Banquet Line Cook position at Fairway Inn & Suites?
The Fairway Inn & Suites, formerly known as Par 5 Resort, is now under new owners and new management and we are excited to add new team members to the resort! This property offers guests offers breathtaking views, picturesque fairways and a unique location in Mishicot, WI., which is just 35 minutes away from Green Bay!
Join our Banquet service team!
For this role of Banquet Line Cook, ideal candidates with have prior cooking experience, preferably in an event or fine dining setting, the ability to provide exceptional service and plate presentation, the ability to work independently, and the ability to problem solve as well as maintain a calm and professional demeanor. This position has the potential to be scheduled between the hours of 6am and 11pm, availability for weekends and holidays is required based on the various schedule of events.
We are seeking an individual to work as a Banquet Line Cook who will adhere to banquet/event menu and follow food health and safety procedures.
Key Requirements/ Qualifications:
- Previous hospitality or food service experience is preferred.
- Ability to stand for long period of time and perform repetitive motions.
- Ability to push/pull/bend/lift up to 25 lbs. occasionally and up to 10 lbs.
- frequently.
- Ability to read and communicate in English.
- Must be at least 18 years of age, or minimum age to work in a kitchen environment in accordance with state/local laws.
- Flexible schedule to meet business needs.
- Detail-orientated individual who is able to focus on maintaining a clean and safe environment.
- Ability to maintain a composed, approachable and professional attitude.
Responsibilities:
- Set up workstation with all needed ingredients and necessary equipment.
- Prepare ingredients utilizing proper techniques and utensils.
- Ensure proper plate presentation and orders will meet the guest’s expectations.
- Follow and practice food health and safety policies and procedures.
- Keep a sanitized and orderly workstation, environment in the kitchen.
- Check quality of ingredients, restock and replenish station as necessary.
- Able to coordinate banquet production and plating with the Banquet team including but not limited to Banquet Manager, Sales Manager, Head Chef, and General Manager.
- Follow the direction of the Banquet Chef, Head Chef for the day’s priorities and assigned production.
- Ensure that recipe cards, production schedules, plating guides, and photographs are followed as directed.
- Works quickly and efficiently in a high-pressure environment.
- Has a passion for cooking and is committed to continuously learning and improving.
This position is subject to a background check relating to the responsibilities of the role.
Benefits as such:
For all team members:
- Eligibility to enroll in the 401(k) after 6 months of service.
- 100% match at 3% contributions, 50% up to 5%.
- Paid Time Off – Sick & Vacation
- Holiday Pay
- Growth and development opportunities with us as a company, potentially at the same property or transferring to another one of our properties. Currently have properties in Wisconsin, South Dakota, and Iowa.
- Travel discounts available through Choice Brand Hotels, Hilton, and Marriott as well as at our independent properties.
For regular full time team members/leadership team:
- We offer medical, dental, and vision insurance as well as opportunities to enroll in STD, LTD, critical illness, accident and/or life insurance as well as flex spending.
