TITLE: BANQUET COOK
REPORTS TO:
Executive Chef
DESCRIPTION:
- Prepare food and maintain cleanliness and order in the kitchen
- Communicate orally and in writing, ability to learn, take initiative, Plan, Organize and adapt
- Prepares, seasons, and cooks, (by appropriate method as specified and laid out by management) food products, ensuring proper cooking techniques are used and adhered too
- Make sauces as required (beurre blanc, tomato, and vinaigrette dressings)
- Marinate and store meat and fish
- Carry out specific duties as required by banquet cook, chef de partie, and chefs
- Maintain a positive and professional approach to everything that is done, including attitude towards fellow employees, management and guests.
- Anticipate misconceptions or confusions and correct them before they become problems.
- Share and get information in order to prevent problems.
- Use kitchen equipment, in proper manner, taking care not to abuse or misuse any of it
- Organize daily tasks.
- Plan and load trucks for transport.
- Operate kitchen equipment
- Report all malfunctions
- This position is classified as safety sensitive, defined in accordance with our fit for duty program
QUALIFICATIONS:
- High school diploma, or equivalent
- Ability to understand, read and follow recipes
- Good understanding of food and beverage industry
ADDITIONAL ASSETS:
- Previous experience as a cook
- Knowledge of roasting meats, sauces, soups and entire preparation
- Team player
- Strong organizational skills
- Knowledge of food service
- Guest Service Oriented
- Strong interpersonal skills
Job Types: Full-time, Part-time
Work Location: In person
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