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SalaryJob Description
This is a Part Time position requiring Monday-Saturday morning availability. Some afternoon/evening availability would be appreciated as well.
This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.
SUMMARY
Many of the duties of the banquet cook are similar to line cooks in a restaurant except when it comes down to actual service. While in-house restaurant cooks make food to order often in rapid succession, banquet cooks primarily serve food already made, although they will create food to order. Banquet cooks often work directly with the public, which requires stamina, creativity and a pleasant demeanor.
Prepare, season, and cook dishes such as soups, meats, vegetables in the banquet kitchen.
MAJOR FUNCTIONS
• Banquet cooks use a variety of cooking methods, including poaching, braising, charbroiling, searing, frying, sauté, par- cooking.
• Cooks must also be well versed in displaying certain foods such as elegant presentations of meats, vegetables and fruit.
• Must be able to read and understand Banquet Event Orders.
• Must have a strong sense of organization and unwavering standards for quality and cleanliness.
• Banquet cooks recognize and follow quality standards in regard to meats, vegetables, fruits, dairy products and grains, including proper storage of these items according to health standards.
• An understanding of seasonings for a range of culturally diverse foods is helpful, as is knowledge of common food allergens, intolerances and their substitutes.
• Attend departmental meetings and Daily Stand-Up.
• Follow AHC handbook policies and standard operating procedures.
• Actively working, always looking for ways to assists guests and going above and beyond to provide guest service.
• Ensures the quality and level of service exceeds guest expectations and follows our company standards and policies.
• Complete all daily responsibilities/cleaning task list. Completes all department checklists.
• Accepts or rejects ingredients based on quality or quantity.
• Minimizes waste of product.
DAILY RESPONSIBILITIES
• Banquet cook works under the Lead Banquet Cook and Banquet Manager, and must follow orders with minimal supervision, including recipes and presentation techniques in adherence to Courtyard by Marriott brand and hotel standards.
• Helps in food production for Banquets and daily employee food.
• Other duties include completing kitchen prep lists and following protocol for setting up and breaking down banquet stations, including cleaning and food storage procedures after service.
• Make sure foods are properly labeled and dated, all checklists and logs completed, and all banquet foods are properly stored in their respective area and delivered to the appropriate meeting room on time.
• All cooks must consistently practice safe food handling techniques and maintain a sanitary service area, including cutting board stations, service areas, coolers, storage rooms, counter tops, and tables in their work area. Kitchen equipment properly utilized, cleaned, sanitized, and reassembled/stored as necessary.
• Banquet cooks often work in the public eye and must keep their uniform, apron and personal appearance clean and presentable. Adherence to all safety protocols is required, particularly in the handling and transportation of foods from the kitchen to the dining or banquet facility as well as knife work at carving stations and a la minute cooking at action stations.
• Assumes 100% responsibility for quality and presentation/garnishes of products served.
• Follow our hotel green policies and ensures trash/recyclables are taken out.
• Banquet Cook must possess exceptional attendance with full compliance to AHC attendance standards and guidelines.
• Communicates product needs or shortages, as well as any necessary equipment repairs promptly to the Lead Banquet Cook and/or Banquet Manager
• Actively work with department staff, while following all departmental rules and maintaining a pleasant, team focused attitude.
• Any other additional responsibilities that may be asked by the Lead Banquet Cook, General Manager, Banquet Manager, Manager on Duty or other Hotel Managers.
• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations.
QUALIFICATIONS
• Previous Culinary experience of at least 1 year in a similar volume restaurant or banquet kitchen with proven successful results.
• Must be able to read and follow a recipe unsupervised.
• Be willing to follow directions and ask questions for clarification if needed.
• A solid display of safe handling knife skills and basic kitchen equipment handling skills including ovens, fryers, mixers, slicers, range-tops, blenders, processors, char broilers, and other basic kitchen cooking implements.
• Some experience in stock, soup, sauce or dressing making, basic meat and fish fabrication is preferred.
• Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty.
• To perform this job successfully, an individual must be able to perform each essential duty 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.
CERTIFICATES, LICENSES, REGISTRATIONS
• Serve Safe certification or similar certificate is preferred
EDUCATION and/or EXPERIENCE
• High school diploma or equivalent preferred
• Related experience is preferred
