What are the responsibilities and job description for the COOK BANQUET II position at Tamarack Resort?
Overview :
This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Cook II will assist the culinary team with their mission to exceed customers expectations related to food quality and dining experience.
Responsibilities :
Maintain cleanliness, sanitation, and organization of assigned work areas. Meet with Head Cook / Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Prepare all menu items following recipes and yield guide. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Provide excellent customer service to customers, employees and business partners.
- Maintain a working knowledge of the Resorts rules and enforce them accordingly.
- Keep facility clean and free of hazards, debris, and trash. This aspect of the job often includes other custodial duties.
- Cook foodstuffs in quantities according to menu and number of persons to be served.
- Clean and maintain all kitchen appliances and surfaces.
- Take inventory as necessary.
Qualifications :
Previous experience required. A minimum formal education of a high school diploma. Should have any required certification to handle food. Excellent customer service focus and communication skills. Should be able to read, speak, and write in English.
COOK II
