What are the responsibilities and job description for the Banquet Cook (Part Time) position at NORTH RANCH COUNTRY CLUB?
Job Details
Description
North Ranch Country Club is a private club known for exceptional service and a warm, welcoming environment. We are currently seeking an enthusiastic and detail-oriented Banquet Cook to join our culinary team in preparing high-quality meals for a variety of events, including breakfasts, luncheons, dinners, and special occasions. If you have a passion for cooking, a strong work ethic, and enjoy working in a fast-paced, team-oriented environment, we’d love to meet you.
Shifts
Thursday, Friday, Saturday
12:00 pm – 8:30 pm
Job Summary (Essential Functions)
Assist the Executive Chef and Sous Chefs by ensuring smooth banquet operations, executing high-quality and high-volume food preparation. This role involves production, and coordination to deliver exceptional dining experiences. This position demands adaptability, excellent culinary skills, and a thorough understanding of kitchen processes and standards.
Job Tasks/Duties
- Assist in preparation and execution of banquet operations.
- Fill in for cooks at various stations (e.g., grill, sauté, garde manger) as required
- Help create and execute banquet prep lists.
- Responsible for the daily production of soups, sauces, and dressings.
- Consistently maintains standards of high quality, and consistency of food.
- Contribute to menu development, suggesting new ideas, methods, and recipes.
- Assists the Chefs with monthly inventories, requisitioning and issuing for food production.
- Ensures compliance with all state health and safety guidelines.
- Ensure all kitchen equipment is properly maintained and functioning.
- Help coordinate with the front of the house to ensure smooth flow and service in a la carte and banquets.
Job Knowledge, Core Competencies and Expectations
- Ability to adapt quickly to different roles.
- Proficient in knife skills and fabrication.
- Strong food and culinary knowledge including culinary math.
- Must be familiar with and have worked with all kitchen equipment in all stations.
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
- Excellent organizational and multitasking ability.
- Capability of high-volume production in a fast-paced environment.
- Good communication and teamwork skills.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
stretch and twist or reach. - Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment.
Qualifications
Education and/or Experience
- Culinary Degree or equivalent training.
- Four years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Licenses and Special Requirements
- Certification from American Culinary Federation or other hospitality association.
Salary : $21 - $22
