Catering / Banquet Cook

POSITION: Catering Banquet Cook

Part-time: 25-40 hours weekly

Salary: $18-20 Hourly

SUMMARY: THE HOUSTON, SPRINGS CATERING division is seeking more energetic individuals to work directly under the Head, Managing Chef in a high-volume, catering operation with opportunity for growth.  The success of the Banquet Cooks will hinge upon their dependable character, communication skills and “hustler” attitude required for this position.

This is a new and exciting opportunity for energetic individuals with 2-3 years of professional experience who can grow alongside our company's forecasted expansion. A newly renovated catering kitchen and numerous opportunities await you!

TSE / Houston Kitchen Location:

11126 Cypress North Houston

Cypress, Texas (Hybrid)

77065

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to)

• Reports to and works alongside Head Chef


• Heavy focus on BACK of house. Kitchen preparation and transport to Event locations


• Assists in the preparation of regular and modified menus


• Follows standardized recipes, portioning, and presentation standards.


• Help to maintain inventory of food and non-food supplies.


• Maintains a clean and safe working environment in all storage and work areas.


• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures.


• Participates and attends departmental meetings and training as appropriate.


• Upholds high standards of product and customer service for self & team members.


• Maintains professional relationships with Clients, associates & vendors.


• Follows facility, department and Company safety policies and procedures.

PREFERRED QUALIFICATIONS AND SKILLS:

• Minimum 2-3 years’ experience


• Back of House experience with front of house experience a plus!


• Customer Service and communication skills required


• Basic to intermediate knife skills a must


• Punctual and Dependable


• Time management skills


• Willingness to learn and ability to learn quickly in a fast-paced environment.


• Ambitious and hard working: “Hustler”


• Ability to prep and prepare large format meals.


• Experience or knowledge of transporting procedures a plus

EDUCATION AND/OR EXPERIENCE:                                        

• Minimum of 2-3 years of experience / 2-5 years a Plus


• Basic knife skills required.


• All necessary Training will be supplied by Head Chef

COMPENSATION:

Hourly Range: $18-20 + mileage reimbursement

REPORTS TO:

Head Chef and VP of Catering

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand, walk and use appendages to accomplish various tasks such as climbing, balancing, stooping or kneeling. 


• The employee must regularly lift and /or move up to 35 pounds and frequently lift and/or move up to 50 pounds.


• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.


• The noise level in the work environment can occasionally exceed 50 DBA