Line Cook I (Banquet)

As the Banquet Cook, you'll maintain a clean work station, be efficient and have the ability to work in a team environment! In this role you'll also be responible for working knowledge of cooking techniques, seasonal ingredients, and also possess a desire to learn about new techniques and ingredients.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepare high quality food items for customers in a timely and consistent manner.
• The application of culinary science and food chemistry principles, along with sensory analysis, is crucial in the preparation and presentation of food and beverages.
• Must be able to oversee the implementation of food and beverage hygiene policies, controlling costs and quality, managing high volume production, inventory control, site/outlet and equipment maintenance, and mastering cook and chill methods.
• Prompt and reliable adherence to attendance policies.
• Plan and develop menus for food service establishments.
• Responsible for overseeing kitchen shift operations and ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Caters to the property’s cafeteria and maintains quality standards for all meal periods.
• Responsible for food quality and consistency of the highest possible standard.
• Assists in creating new seasonal Banquet / Event menu items in coordination with the Executive Sous Chef and Executive Chef.
• Oversees line prep and production making sure cooks are organized and on task.
• Conducts pre-service walk-through ensuring Banquet / Event is ready to be served.
• Coordinates service, overseeing quality and consistency of all food items during Banquet / Events, indoor and outdoor.
• Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen at all times
• Ensure all departmental ingredients are ordered, received and maintained according to policy, par levels and storage consideration.
• Participate in a culture that is based on positive attitude, open communication and conversation that promotes team building, a rewarding atmosphere and a high level of morale
• Properly store and rotate product to reduce waste and ensure freshness.
• Additional projects and responsibilities may be assigned as needed.

SPECIFIC EXPERIENCE WE’RE SEEKING:

• Must have been in similar role for 3-5 years in luxury Hotels and Resorts.
• Prior banquet cook experience is preferred.
• Food Handler Certificate (if applicable).
• Pre-opening experience is preferred (but not required)
• Overall understanding of basic planning/development, mentorship, coaching.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Basic computational abilities.
• Ability to read recipes and follow instructions, create displays and work in fast-paced, dynamic environment.
• Thorough background in banquets, fine dining, and line cooking.
• Food and Beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards in large volume and fine dining.
• Understanding of purchasing and maintenance of kitchen equipment.
• Strongly demonstrated creativity in all areas relating to food.
• Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
• Strongly demonstrated creativity in all areas relating to food.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.