The Banquet Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. Must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.
The ideal Banquet Line Cook will have a high tolerance for repetition, work well under pressure, and be a team player.
Responsibilities:
- Set up and maintain clean and organized cooking areas.
- Work closely with others preparing and ensuring that food comes out at the highest quality in a timely manner.
- Prepare proper plate and platter presentations for banquet orders.
- Follow kitchen policies, procedures, and service standards.
- Follow all safety and sanitation policies when handling food.
- Inspect the cleanliness and working conditions of all tools, equipment, and supplies.
- Label and stock all ingredients on shelves so they can be organized and easily accessible.
Qualifications:
- One year minimum experience in high volume kitchen.
- Knowledge of basic sanitary and health and safety guidelines.
- Ability to stand for long periods of time and push, pull, and lift up to 30 lbs.
- Ability to read, write and speak English required