The primary role of Cook I - Banquets and Events at The Cooper is to prepare breakfast, lunch, and dinner per guest order from all outlets following production requirements and quality standards while maintaining a safe and sanitary work environment. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
Know all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
Effectively operate, maintain, and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Check par’s for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages.
Required Skills/Abilities:
Education and Experience:
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
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BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.
