Banquet Cook III-Full-Time(Bettendorf)

This Cook designation is responsible for preparing recipes and food items in accordance with the culinary leadership requirements. 

• Prepare menu items assigned to assigned station an assist in others when needed. 

• Proficient in all methods of production line cooking and assembling that will include operation of grill, fryer, broiler, oven, and other cooking and processing food service equipment.

• Proficient in all preparation of hot prep items, soups, sauces etc.

• Proficient in butchering any menu items.

• Able to coordinate, direct and control as an inside expediter

• Must be able to work with FOH mgt to smoothly service the customer.

• Able to evaluate the need for preliminary preparation and complete in a timely manner.

• Ensures ingredient supply levels are accurate and evaluates product for freshness, quality, and food safety.

• Move items from shelves to carts and transport to assigned stations for restocking purposes.

• Maintains the required par of food items in their assigned station from support areas throughout the property.

• Maintains a sanitary and organized work area and ensures all areas assigned are clean and free of debris.

• Demonstrates proper care, storage, use and cleaning of all tools and equipment.

• Follows proper zoning procedures, returning/ storing product and equipment to designated areas.

• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.

• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by leadership.

• Effectively communicates with other team members. Follows Family Style service Standards.

• Verbally acknowledges leadership instructions, responds in a professional manner.

• Responsible for the daily cleaning and detail of all restaurant's deep fryers, walk-ins, reach-ins, hoods, floors, all types of floor mats, garbage cans, ceiling tiles, air vents, table bases, smokers, warmers, pantry stations, hot lines, speed racks, mixers, stainless steel tables, table ovens and pizza oven.

• Accountable for meeting or exceeding all State of Iowa and Company sanitation requirements (Serv-Safe). 

• Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). 

• Adhere to garbage separation and disposal as per standards. 

• Perform other duties as assigned.

   

• Preferred: High School diploma or equivalent; at least 4 years of culinary experience or formal culinary education
• Work requires effective communication in English, both verbal and written form in a professional manner. Follows Family Style service Standards.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Must be able to safely operate sharp objects, such as knives, scissors, slicers.
• Must be physically mobile with reasonable accommodation.  Must be able to lift and carry up to 50lbs. Must be able to push or pull 70 lbs. Must be able to reach above and below the shoulder, grip small items, bend, stoop and twist while carrying supplies to and from storage areas; able to stand and walk for up to four hours.

ADDITIONAL REQUIREMENTS

• Must be able to work in a fast-paced environment, multiple tasks to be handled under time constraint.

• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.

• Must be able to work in areas containing dust, second hand smoke, varying noise and temperature levels, lighting, vibration, crowds, air quality and occasional wet slippery floors.
• Must be flexible with schedule, including nights, weekends, and holidays as required.