What are the responsibilities and job description for the Banquet Cook position at Orlando Marriott Lake Mary?
Summary of Position: To provide the highest levels of guest satisfaction while working within a team-oriented culinary environment. To follow established recipes and methods in the preparation of food products. Applicant must be versed in the culinary language and have good prep skills, cooking skills, including but not limited to, broiling, sautéing, baking, roasting, etc. The associate will need to have some artistic ability and be able to successfully coordinate the preparation and cooking of ala carte, banquet, and orders with fellow associates. They must also be capable of working in a sanitary and safe manner, taking care to follow established Marriott corporate standards, HACCP guidelines, sanitation and safety standards.
Essential Duties And Responsibilities
Education and Experience:
Essential Duties And Responsibilities
- Assure quality control of product being prepared and served by following set standards, recipes and photographs.
- Follow established company policies and procedures to assure a good employee-employer relationship and the successful completion of daily culinary duties.
- Proper utilization of time to ensure consistent quality and quantity of product preparation. Assist the Executive Chef and Chef supervisor in any assigned tasks to ensure guest satisfaction, and a neat and sanitary work environment.
- To have knife skills commensurate with experience so as to be proficient in slicing, carving, cutting various types of meat, fish and vegetable products in accordance with established preparation methods and sanitation guidelines.
- Culinary members must be committed to keeping clean and orderly work environment.
- Be responsible for presentation of all food products prepared and served in any food and beverage outlets, by following established standards, recipes and photographs, but also having the artistic ability to develop and create new presentations when requested from superiors.
- Assist in controlling costs of food and labor by exercising sound judgment.
- Be responsible for the preparation and or maintaining quality of various soups, stocks, sauces for ala carte, banquet, villa and other food and beverage outlets. Be well versed in all methods of cooking including, but not limited to, broiling, baking, roasting, sautéing and poaching.
- Be responsible for having food products and station set-up completed in time for service as well as being responsible for the breakdown and cleaning of station at the end of the shift. Included in breakdown and set-up is the proper wrapping, storing, and dating and rotating of culinary products to ensure the best possible product for our clientele.
- Team member must be well versed in the culinary arts and have solid knife skills, artistic ability, and various skills in the multiple methods of cookery. Must be able to follow established recipes and methods to ensure a consistent quality of food being served to our guests.
- To perform this job successfully, a team member must be able to perform their duties satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Education and Experience:
- Minimum of 1-year culinary experience online, in a fine dining, Spa, resort atmosphere is required. Banquet experience is positive for this position. An associate degree in Culinary Arts, with hands-on work experience will also qualify.
- Ability to communicate with supervisors and peers in a professional manner and be well versed in the vocabulary of the culinary arts. Team member must be able to interpret oral, written or diagrammed instructions and carry them to successful completion.
- mathematical Skills: Must be able to understand formulas pertaining to food product preparation and/or recipe creation. Have basic knowledge of food costing percentages, measuring equivalents, and be able to perform basic arithmetic, in the area of adding, subtracting, etc. in the preparation of food products.
- Team member must be able to use sound judgment in all culinary areas. They must also be able to interpret as well as verse instructions in the various manners of preparation, service, sanitation and safety that make up the culinary arts.
- Must be versed in the nutrition, sanitation, preparation and service areas of the culinary job to be undertaken. Certificates and licenses are not required, but any food-related courses, certificates or licenses required by the state of Florida will be current.
- Those listed here are representative of those required in the culinary environment and must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. While performing duties, one will be required to regularly taste and/or smell products utilizing appropriate methods to ensure quality and consistency. The associate will be required to be able to stand and walk for extended periods of time. Have the ability to use eye and hand coordination to handle products and tools related to successful completion of job-related tasks. Associate must be able to move or lift up to sixty pounds. Associate must possess sensory awareness and color perception and sense of depth to aid in the performance of job.
- The characteristics described here are representative of those found in the culinary environment and the ability to handle them are essential to the successful completion of the associate’s job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing duties of this job, the associate will frequently encounter intense environmental conditions which may include heat and/or cold, humid conditions, moderate noise levels. Associate will also be exposed to stress levels representative of the culinary trade as well as having to work with mechanical and hand-powered kitchen equipment.
Salary : $15 - $17
