Overview:
Provide high quality standards and procedures in preparing/serving all banquet food.
Responsibilities:
- Maintain kitchen sanitation in accordance with health department guidelines
- Perform work assignments to meet proper quantities within a necessary time frame.
- Prepare a mixture of buffet and plated style items
- Responsible for full knowledge of menu and recipes.
- Complete daily job tasks including preparation of menu items without constant supervision
- Maintain daily preparation par lists.
- Maintain daily product freshness on hot line and pantry station.
- Communicate to Supervisors and Sous Chefs the needs and requirements of the kitchen.
- Adhere to all Health and Safety regulations.
Qualifications:
- Minimum 2 years banquet culinary experience is required.
- Experience in a high volume upscale, hotel banquet operation is preferred.
- Must be familiar with all cooking techniques.
- Must be familiar with batch and quantity cooking.
- Advanced knife skills are required.
- Must have the ability to multi-task.
- The ability to stand/walk for long periods of time and lift/carry/push/pull up to 50 pounds is required.
- Ability and willingness to work a flexible schedule to include nights, weekends, and holidays.
