Banquet Cook

POSITION SUMMARY

Safely prepare food items, following menu specifications and standard recipes. Must strive for accuracy and efficient use of time while creating excellent food products.

GENERAL ACCOUNTABILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for this specific position.)

• Actively participates with staff to cook, prepare, dish-up and assemble food.
• Check station before, during and after shift for proper set-up and cleanliness.
• Fully observe all safety procedures as well as clean-as-you-go techniques. 
• Encourage and abide by all health codes and hand washing guidelines.
• Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Be able to prepare an order list for recipe preparations.
• Utilize math skills to adjust recipe ratios for scaling and batch cooking.
• Be in constant communication with Lead Cook, Line Cooks, and Chefs.
• Preparation of hot and cold sauces.
• Must have basic knife skills.
• To have full knowledge of the SDS program.
• Ability to perform all duties at a higher level of accuracy and speed than a Cook.

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

Must have ability to:

• Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives.
• Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect kitchen areas.

• Grasp, bend, lift and/or carry, or otherwise, move or push goods in a food warmer weighing a maximum of 300 lbs. at a continuous schedule.

• Read, write, speak, and understand basic English in order to read recipes and communicate with other Team Members.

• Organize and prioritize work and meet deadlines.
• Adheres to control procedure for food costs and quality.
• Perform all assigned side work to include replenishing/restocking workstation.
• Ability to read and gather all necessary items for recipe execution.
• Work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.

• Always conduct oneself in a manner that reflects a positive professional image.
• Read and utilize math skills for recipes and measurements.

JOB QUALIFICATIONS

One year minimum experience in food preparation and food knowledge. Must be able to perform all cooking duties. Must be able to work at a fast pace with a sense of urgency. Must be able to complete any classes or certifications required by the state of Iowa or Hard Rock Hotel & Casino Sioux City.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member’s department.
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management.