Job Title: Banquet Cook FLSA Status: Non-Exempt
Department: Culinary Classification: Union
Reports to: Executive Chef/Executive Sous Chef
Pay: $22.47/hour
Essential functions and responsibilities:
- Under general guidance of the Executive Chef, check and set-up menu items and replace as necessary, prepare buffet items as needed, prepare and cook menu items, and perform banquet preparation and other duties.
- Assist in the preparation of cold entrees, salads, appetizers, etc.
- Prepare foods, such as washing and peeling fruits and vegetables, cutting, chopping and similar duties.
- Maintains sanitation and safety standards at all times in work areas and during food handling, production, and storage.
- Check the food temperatures prior to food being served and during the course of service.
- Perform other work as assigned.
Qualifications Required:
- Must have a culinary degree or certificate
- 1 year experience working in a fast paced kitchen in a hotel/club/restaurant
- Have a Food Handlers card or be willing to obtain one
- Excellent safety and sanitation skills
- Flexible schedule needed to work evenings/weekends/holidays
- Intermediate verbal communication skills in English required
Success factors/Job Competencies:
- Commitment to Club values
- Strong desire to please members through the finest use of culinary skills.
- Strong organizational skills.
- Ability to analyze and solve problems.
- Ability to work with diverse workforce in cooperative manner.
- Able to collaborate with co-workers at all levels.
Physical Demands of work environment:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
