Banquet Cook

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Responsible for preparation, setup, cooking, and cleaning while in compliance with food sanitation requirements by properly handling food and ensuring correct storage. Operates standard kitchen equipment safely and efficiently.

This position reports to the executive chef and acts as the head of the kitchen staff when the executive chef is not on duty. Supervise the daily cleaning of all food preparation-related areas and ensure the highest cleaning standards. Work within the available labor costs, control over time, and participate in all types of training like daily, monthly, or quarterly training activities. Identify staff that needs to be developed and recommend them for training. Keep a stock of inventory, order supplies, and ensure that the items received are as per orders. End-to-end team management includes interviewing and hiring staff, working on their performance appraisals and performance improvement counseling, addressing complaints, and using internal as well as external referrals to help in closing vacancies.

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Use sanitation best practices and food safety guidelines to prepare kitchen workstations and perform basic cooking duties. Typically requires following proper storage guidelines, measuring ingredients, and monitoring stock levels. May require assessment of food quality as it arrives from vendors, preparation of simple dishes, and assistance with other duties as determined by chef.

Apply culinary and managerial skills to successfully direct kitchen operations and guarantee optimal product quality. Responsible for ensuring proper food safety and storage activities, ensuring workspace clean and organized workspace, following health department guidelines, monitoring and ordering inventory, overseeing food preparations, and scheduling staff. Requires frequent interaction with kitchen staff, other managers and servers. May also require interaction with customers.

Directly supervise and coordinate activities of workers engaged in preparing and serving food.