We are hiring for Seasonal & Full Time Banquet Cooks! This is the application for Full Time Banquet Cook.
JOB SUMMARY
The Banquet Cook is responsible for preparing food items for banquets, events, and other large-scale gatherings. The successful candidate will have experience in large-scale food production, be able to work in a fast-paced, high-pressure environment and have strong organizational and time management skills. The banquet cook works in a fast-paced kitchen environment, with varying hours, including early mornings, evenings, weekends, and holidays, as required to meet the demands of the banquet and event business.
UNIQUE JOB REQUIREMENTS
This is a unique opportunity to join the Boardwalk's Events Team. This position must exemplify outstanding service to our Guest by owning the key Guest Service Principles: Smile, Welcome, Eye Contact, Lift the Experience, and Leave Them Well. Wears Company issued uniform. Wears black slip resistance closed toed shoes. Wears Company issued goggles and gloves as needed. Ability to prepare food products in an efficient and timely manner in a high volume kitchen. Able to work a flexible schedule as business dictates such as weekends, nights, and holidays. Must obtain a CA Food Handler card within 30 days of hire, or show proof of existing CA Food Handler card.
JOB TASKS:
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Prepare food items for banquets and events, following standard recipes and plating techniques.
- Follow food safety procedures and ensure all food is prepared and stored in accordance with local health department regulations.
- Assist in menu planning and development, including special dietary requests.
- Ensure that all food items are prepared in a timely manner, meeting event deadlines and ensuring the highest quality food.
- Collaborate with the kitchen team to maintain a high level of food quality and consistency.
- Maintain a clean and organized work area, including equipment, storage areas, and refrigerators.
- Support the kitchen team during busy periods, including plate presentation and plating food items.
- Follow instructions from the head chef and kitchen supervisors and leads, and provide constructive feedback to improve the kitchen operation.
- Other duties as assigned.
RELATIONSHIPS
INTERNAL
All levels of Santa Cruz Seaside Company team members.
EXTERNAL
Limited contact with Grove Guests.
TRAINING AND EXPERIENCE
2 years experience in food preparation, preferably in a banquet or event setting. Knowledge of cooking techniques, recipes and presentation styles helpful. Must provide outstanding Guest Service.
KNOWLEDGE/SKILLS/ABILITIES
- Knowledge of food products.
- Knowledge of cooking skills, techniques and styles.
- Knowledge of preparing poultry, seafood, beef and sauces.
- Knowledge of sauces and their preparation.
- Knowledge of safe food handling practices.
- Knowledge of safe usage of kitchen equipment.
- Knowledge of government health, sanitation and food regulations.
- Ability to task multi-cooking skills.
- Ability to prepare and present high quality meals.
- Ability to plan and prepare for events.
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Ability to assist in creating a balanced menu.
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Ability to be proficient in knife techniques.
- Ability to read and apply recipes.
- Ability to use kitchen equipment (slicer, mixer, steamer, deep fryer, oven, pressure cooker).
- Ability to clean work station and kitchen refrigerators and freezers.
- Ability to adhere to safety requirements
- Ability to gauge food portions and measurements.
- Ability to work in a high stress environment.
- Ability to work in a hot, humid, kitchen environment.
- Ability to move at a fast pace.
- Ability to provide friendly, cooperative service to the kitchen.
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Ability to obtain CA Food Handler card within 30 days of hire.
- Ability to create product, designs and garnishes for plated and buffet salads and appetizer displays.
- Ability to clean, portion and prepare meats, chicken and fillet fish.
- Ability to prepare a variety of potato, rice and pasta recipes.
- Ability to design and prepare garnishes and sauces.
- Ability to contribute ideas to improve production and food quality.
- Ability to communicate clearly, both verbally and written.
- Ability to work as part of a team and follow instructions from the head chef, kitchen supervisors and leads
PHYSICAL REQUIREMENTS:
- Able to stand and walk for up to 8 hours on hard surfaces.
- Able to perform repetitive motions such as chopping, mixing and stirring.
- Able to bend, stoop, kneel, crouch, and reach to retrieve supplies, work at low surfaces, and access shelving.
- Able to push and pull carts, racks, dollies, and loaded hot boxes weighing up to 100lbs with assistance or equipment.
- Able to lift up to 50 pounds from ground to waist height.
- Able to tolerate exposure to heat, steam, smoke, cold refrigeration areas, and cleaning chemicals.
- Able to safely work around hot surfaces, open flames, sharp tools, and moving equipment.
- Able to maintain balance and coordination while carrying trays, pans, or containers of food.
- Able to work in a loud environment, including kitchen equipement, timers, and verbal communication during peak service.
- Able to distinguish colors, textures, and visual details needed for food quality, doneness, and presentation.
- Able to work extended shifts, including overtime, as business needs require.
- Bi-manual dexterity.
- Able to hear normal conversations on the phone and in person.
- Able to see, read, and interpret documents.
- Able to speak and hear in order to use 2 way radio, phone and digital communication.
- Able to walk up and down stairs.
LICENSES/INSURANCE
N/A
TESTING POST OFFER OF HIRE:
Reference Check
Drug Screen
Criminal Background Check
