Banquet Cook 2

Overview The Cook 2 – Banquets is responsible for the preparation and execution of all hot and cold food items for banquet events. This role requires maintaining high culinary standards, ensuring the consistency and quality of production, and delivering exceptional food to meet the expectations of both guests and operational guidelines.

Responsibilities

• Ensure kitchen cleanliness and sanitation in compliance with health department regulations.
• Prepare and organize the station for service, ensuring readiness 15 minutes prior to service start.
• Learn and become proficient in all menu items produced at the assigned station.
• Complete work tasks efficiently, ensuring the correct quantities are prepared within the required time frame.
• Handle and store cold food items, ensuring proper refrigeration and service.
• Accurately produce orders in accordance with established guidelines.
• Adhere to safe food handling practices at all times.

Qualifications

• Demonstrate fundamental knife skills.
• At least 1 years of experience in a fast-paced culinary environment.
• Ability to multi-task and maintain strong knowledge of kitchen sanitation practices.
• Capable of standing for 8+ hours a day.
• Flexible availability, including nights, weekends, and holidays.