Banquet Cook
Posted Updated
Description
The Banquet Cook prepares high quality food under supervision of the Banquet Chef, Exec. Sous chef, and Exec. Chef to established quality/ quantity guidelines. They will be responsible for timely and accurate preparation and plating of banquet food items based on company specifications and function contracts.
EDUCATION
- High School diploma and/ or experience in a hotel or a related field preferred.
- Diploma/ certification in a formal culinary discipline as asset.
- Previous experience in the culinary field.
TOOLS AND EQUIPMENT
- Various Cutlery
- Gas range
- Char broiler
- Tilting skillet
- Convection oven
- Rotisserie oven
- Bermixer
- Food processor
- Buffalo Chopper
- Meat Slicer
- Various refrigeration/ freezers.
PHYSICAL REQUIREMENTS
- Long hours sometimes may be required.
- Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects.
- In and out of refrigerators/ freezers with some frequency.
- Must be able to stand and walk throughout entire shift.
MENTAL REQUIREMENTS
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful, high pressure situations.
The hourly start rate is USD $27.63