Banquet Cook

Job Summary The Banquet Cook is responsible for preparing food items for banquets, events, and other large-scale gatherings. The successful candidate will have experience in large-scale food production, be able to work in a fast-paced, high-pressure environment and have strong organizational and time management skills. The banquet cook works in a fast-paced kitchen environment, with varying hours, including early mornings, evenings, weekends, and holidays, as required to meet the demands of the banquet and event business.

Unique Job Requirements This is a unique opportunity to join the Boardwalks Events Team. This position must exemplify outstanding service to our Guest by owning the key Guest Service Principles: Smile, Welcome, Eye Contact, Lift the Experience, and Leave Them Well.

• Wears Company issued uniform.
• Wears black slip resistance closed toed shoes.
• Wears Company issued goggles and gloves as needed.
• Ability to prepare food products in an efficient and timely manner in a high volume kitchen.
• Able to work a flexible schedule as business dictates such as weekends, nights, and holidays.
• Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card.

Job Tasks

• Prepare food items for banquets and events, following standard recipes and plating techniques.
• Follow food safety procedures and ensure all food is prepared and stored in accordance with local health department regulations.
• Assist in menu planning and development, including special dietary requests.
• Ensure that all food items are prepared in a timely manner, meeting event deadlines and ensuring the highest quality food.
• Collaborate with the kitchen team to maintain a high level of food quality and consistency.
• Maintain a clean and organized work area, including equipment, storage areas, and refrigerators.
• Support the kitchen team during busy periods, including plate presentation and plating food items.
• Follow instructions from the head chef and kitchen supervisors and leads, and provide constructive feedback to improve the kitchen operation.
• Other duties as assigned.

Relationships

• Internal: All levels of Santa Cruz Seaside Company team members.
• External: Limited contact with Grove Guests.

Qualifications: Training and Experience

• 2 years experience in food preparation, preferably in a banquet or event setting.
• Knowledge of cooking techniques, recipes and presentation styles helpful.
• Must provide outstanding Guest Service.

Knowledge, Skills and Abilities

• Knowledge of food products.
• Knowledge of cooking skills, techniques and styles.
• Knowledge of preparing poultry, seafood, beef and sauces.
• Knowledge of sauces and their preparation.
• Knowledge of safe food handling practices.
• Knowledge of safe usage of kitchen equipment.
• Knowledge of government health, sanitation and food regulations.
• Ability to task multi-cooking skills.
• Ability to prepare and present high quality meals.
• Ability to plan and prepare for events.
• Ability to assist in creating a balanced menu.
• Ability to be proficient in knife techniques.
• Ability to read and apply recipes.
• Ability to use kitchen equipment (slicer, mixer, steamer, deep fryer, oven, pressure cooker).
• Ability to clean work station and kitchen refrigerators and freezers.
• Ability to adhere to safety requirements.
• Ability to gauge food portions and measurements.
• Ability to work in a high stress environment.
• Ability to work in a hot, humid, kitchen environment.
• Ability to move at a fast pace.
• Ability to provide friendly, cooperative service to the kitchen.
• Ability to obtain CA Food Handler card within 30 days of hire.
• Ability to create product, designs and garnishes for plated and buffet salads and appetizer displays.
• Ability to clean, portion and prepare meats, chicken and fillet fish.
• Ability to prepare a variety of potato, rice and pasta recipes.
• Ability to design and prepare garnishes and sauces.
• Ability to contribute ideas to improve production and food quality.
• Ability to communicate clearly, both verbally and written.
• Ability to work as part of a team and follow instructions from the head chef, kitchen supervisors and leads.

Physical Requirements

• Able to stand and walk for up to 8 hours on hard surfaces.
• Able to perform repetitive motions such as chopping, mixing and stirring.
• Able to bend, stoop, kneel, crouch, and reach to retrieve supplies, work at low surfaces, and access shelving.
• Able to push and pull carts, racks, dollies, and loaded hot boxes weighing up to 100lbs with assistance or equipment.
• Able to lift up to 50 pounds from ground to waist height.
• Able to tolerate exposure to heat, steam, smoke, cold refrigeration areas, and cleaning chemicals.
• Able to safely work around hot surfaces, open flames, sharp tools, and moving equipment.
• Able to maintain balance and coordination while carrying trays, pans, or containers of food.
• Able to work in a loud environment, including kitchen equipement, timers, and verbal communication during peak service.
• Able to distinguish colors, textures, and visual details needed for food quality, doneness, and presentation.
• Able to work extended shifts, including overtime, as business needs require.
• Bi-manual dexterity.
• Able to hear normal conversations on the phone and in person.
• Able to see, read, and interpret documents.
• Able to speak and hear in order to use 2 way radio, phone and digital communication.
• Able to walk up and down stairs.

Licenses / Insurance N/A

Testing

• Upon Offer or Hire
• Reference Check
• Drug Screen
• Criminal Background Check