Banquet Cook

As a Banquet Cook, you will assist the Executive Chef in managing the operation of the kitchen, including food preparation and quality, physical maintenance, staffing, and inventory functions to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.  The ideal candidate is a natural leader with previous supervisory experience, creativity, and experience with high volume cooking.
 

RESPONSIBILITIES
 

• Assists Executive Chef with all kitchen operations and preparation.


• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.


• Manages day-to-day staffing requirements, plans and assigns work and establishes performance and development goals for team members.


• Educates and trains all team members in compliance with federal, state and local laws and safety regulations.


• Monitors budget and controls expenses with focus on food, supplies and labor costs.


• Checks the quality of raw and cooked food products to ensure that standards are met.


• Performs all duties of kitchen managers and employees as necessary.


• Achieves and maintains company and brand standards for quality and guest satisfaction goals.


• Responds in a courteous and prompt manner to all guest questions or requests to ensure a high level of guest satisfaction.


• Conducts proper food and supply inventory procedures to determine minimum and maximum stocks for all food, material and equipment.


• Ensures security and proper storage of food and beverage products, inventory and equipment and replenishes supplies in a timely and efficient manner while minimizing waste.


• Helps ensure compliance with all federal, state and local regulations concerning health, safety or other requirements. 

QUALIFICATIONS
 

• Some college and/or advanced training in food and beverage management plus two years of related experience including supervisory experience or an equivalent combination of education and experience.


• Must have advanced knowledge of food service regulations.


• Must be organized, versed in time management and efficient in hot and cold line production.


• Must be able to stand for 7-8 hours per shift in an environment with extreme temperatures.


• Skillfully uses hand tools or machines needed for the position.


• Must speak fluent English; utilizes interpersonal and communication skills to lead, influence, and encourage others.


• Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.


• Able to work in a fast paced environment.


• Able to lift, carry, or pull objects that may be heavy. 

BENEFITS

• PTO with immediate accrual


• Access 50% of your wages prior to payday


• Discount program for car rentals, travel, entertainment, etc.


• Hotel Discounts Worldwide


• Health Insurance 


• Dental Insurance 


• Vision Insurance


• Basic Life/AD&D and Supplemental Life Insurance


• Voluntary Options – Critical Illness/Accident/Hospital Indemnity/Short Term Disability/Legal  


• Employer Sponsored Long-Term Disability Coverage 


• 401(k) with immediate match


• Double Time for Holidays Worked


• Health Savings Account 


• Employee Assistance Program (EAP) 


• Dependent Care FSA